Saint-Joseph AOP Janoune 2021 Maison Jean-Baptiste Souillard

What type of wine is it?

Saint-Joseph Janoune by Jean-Baptiste Souillard is a dry red wine from the Northern Rhône Valley, made exclusively from Syrah. The style shows a precise and elegant profile, with a medium-full body, fine tannins and a clear minerality. Spontaneous fermentation and aging in used oak barrels preserve the character of dark fruit and tension, without excessive woody notes. This Saint-Joseph offers balance and versatility, suitable for the table and for a period of aging in the cellar.

Where does it come from?

The grapes come from Andance, in the northern part of Saint-Joseph, on an exposed and breezy hill in the Chatelet area. The vineyards, planted in the seventies and 2000s, are located at about 340 meters above sea level and benefit from stark temperature differences that maintain aromatic freshness. The soils are mixed, with a granitic base and looser layers that ensure drainage and deep roots. The continental climate, marked by constant winds, leads to consistent ripening and a taut, vertical profile.

How is it produced?

Harvesting focuses on phenolic ripeness and follows sustainable practices in the vineyard. In the cellar, the grapes are fully destemmed and undergo a skin maceration of two or three weeks, with pump-overs that extract color and tannins in a controlled manner. Spontaneous fermentation with indigenous yeasts respects the identity of the terroir. Maturation takes place for about thirteen to eighteen months in used oak barrels, without fining or filtration and with minimal use of sulfites.

Tasting notes

Visually, the wine is an intense ruby red with violet reflections typical of young Syrah. On the nose there are dark fruit aromas such as blackberry and plum, with fine spices, hints of pepper, and a floral touch of violet. In the background, hints of graphite and wet stone emerge, linked to the granitic soil. On the palate it is deep and composed, with pronounced acidity, silky tannins, and a long, mineral finish with spicy returns.

Food pairings

This Saint-Joseph pairs well with grilled red meats, braises and roasts, thanks to its structure and fine tannins. It also stands up well to game, especially with herbs and spices. It matches with aged and hard cheeses, where the savoriness finds balance in the freshness and fruit. Regionally, it is ideal with herb-roasted lamb or beef stew in red wine. Among French dishes, coq au vin makes an apt pairing for intensity and persistence.

When to serve it

This is a red suited to festive dinners and structured occasions, when you want precision without excessive weight. Serve at 16–18 °C, with brief decanting if just opened, to enhance the spicy notes and fruit. Ready to drink now, it can improve over a few years' cellaring, thanks to the balance between acidity, tannin, and concentration. Once opened, it keeps well for a day or two if stored cool.