Jean-Baptiste Souillard Roussanne 2023
Souillard's Roussanne is drawn from an intriguing, granite-based vineyard at Sanilhac, near the entrance to the beautiful ArdĂšche gorge. The east-facing vineyardâplanted in the early 1970s and 2000sâsits on a steep hillside at 450 metres where the poor, stony grĂšs (sandstone) soils are laced with granite. Souillard works with just 0.4 hectares from this âmagicâ site.
Altitude is key. Souillardâs Roussanne is his last variety to ripen and can be picked in October. It has moderate alcohol and good acidity. Following partial crushing, the juice ferments with indigenous yeast and the wine ages for 12 months in older oak barrels. A touch of maceration and gentle press cycle draw out a more food-friendly grip than is common this far south.
Jean-Baptiste Souillard Roussanne 2023
Souillard's Roussanne is drawn from an intriguing, granite-based vineyard at Sanilhac, near the entrance to the beautiful ArdĂšche gorge. The east-facing vineyardâplanted in the early 1970s and 2000sâsits on a steep hillside at 450 metres where the poor, stony grĂšs (sandstone) soils are laced with granite. Souillard works with just 0.4 hectares from this âmagicâ site.
Altitude is key. Souillardâs Roussanne is his last variety to ripen and can be picked in October. It has moderate alcohol and good acidity. Following partial crushing, the juice ferments with indigenous yeast and the wine ages for 12 months in older oak barrels. A touch of maceration and gentle press cycle draw out a more food-friendly grip than is common this far south.
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Description
Souillard's Roussanne is drawn from an intriguing, granite-based vineyard at Sanilhac, near the entrance to the beautiful ArdĂšche gorge. The east-facing vineyardâplanted in the early 1970s and 2000sâsits on a steep hillside at 450 metres where the poor, stony grĂšs (sandstone) soils are laced with granite. Souillard works with just 0.4 hectares from this âmagicâ site.
Altitude is key. Souillardâs Roussanne is his last variety to ripen and can be picked in October. It has moderate alcohol and good acidity. Following partial crushing, the juice ferments with indigenous yeast and the wine ages for 12 months in older oak barrels. A touch of maceration and gentle press cycle draw out a more food-friendly grip than is common this far south.
