Domaine Les Alexandrins, Saint-Joseph
Vintage: 2023
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| 2023 | AX102B23 | 6 x 75 | Natural Cork | Available |
Producer
Domaine Les Alexandrins was founded in 2009 by two friends, viticulturist Alexandre Caso and winemaker Guillaume Sorrel, the son of Hermitage producer Marc Sorrel. In 2015, they partnered with Nicolas Jaboulet (of Jaboulet family fame) to make the Maison Les Alexandrins wines. As the name suggests, the wines from Domaine Les Alexandrins are made entirely using fruit from their own vineyards. Today the Domaine is run by Nicolas and Alexandre, with Benoît Busseuil responsible for winemaking.
The domaine’s 12 hectares of vines are all sustainably farmed, with the soil in their Crozes-Hermitage vineyards consisting of round pebbles, while the Saint-Joseph vines grow on granite slopes.
Both wines are made identically at the newly built Maison & Domaines Les Alexandrins winery, with fermentation in stainless steel and gentle punch downs and pumping over to extract silky tannins. Both wines then undergo malolactic fermentation in barrel, before ageing in used oak barrels, ranging from one to four years old. The judicious use of oak allows violets and black pepper notes to shine through in the Syrah. The Crozes-Hermitage has abundant red fruits and is true to its appellation, being the most approachable of the two wines. The Saint-Joseph, from 45-year-old vines, has more concentration and structure.
Vineyards
The grapes for this wine are sourced from four hectares of sustainably farmed vineyards in Saint-Joseph. The vines are grown on the round pebbles of the Les Chassis plains and are on average 30 years old, and trained on a Goblet trellising system.
Vintage
The 2023 vintage was defined by sharp climatic contrasts, requiring experience and adaptability throughout the growing season. A mild winter was followed by a wet spring, then a summer marked by alternating hail events and drought, leading into a complex harvest period from mid-August to late September under persistent weather uncertainty. Constant adjustments were necessary to harvest grapes of good concentration and optimal maturity. Despite these challenges, the vintage has proven highly promising, delivering well-balanced wines.
Vinification
The grapes were harvested by hand and vinified using traditional methods, with 70% destemming followed by a three-day cold maceration. Fermentation proceeded for 20 days, with alternating punch-downs and pump-overs to manage the cap and optimise the extraction. The wine was then aged for 15 months in two-year-old demi-muids, allowing for gentle oak influence and the gradual development of structure and complexity.
Tasting Notes & Technical Details
Deep ruby red in colour, the nose is complex and expressive, revealing aromas of wild fruits, grilled bacon, and warm stone. The palate is racy, smooth, and powerful, framed by finely sculpted tannins and a long, persistent finish. Black fruit richness is balanced by a distinct flinty freshness, resulting in a poised, elegant, and highly distinguished expression of the vintage.
Alcohol (ABV)
13.5%
Acidity
4.78 g/l
Residual Sugar
0.4 g/l
pH
3.6
Other wines from this producer
Producer | Wine | Product Code | Features | Style | |
|---|---|---|---|---|---|
| Domaine Les Alexandrins | Crozes-Hermitage Rouge | AX101 | R |