NOBLES RIVES CAVE DE TAIN SAINT-JOSEPH BLANC

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NOBLES RIVES CAVE DE TAIN SAINT-JOSEPH BLANC

Wine Rhône
Saint-Joseph AOC White - Bottle 75 cL - 13°
2023

Ref : 501212

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20, € 00
25, € 00
20.00

soit 26,67 € / litre

Du March 05 au April 01 2025
Disponible en magasin
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lun. mar. mer. jeu. ven. sam. dim.
fermé
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13:30
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Valeur nutritionnelle nutriscore E

L'avis de nos oenologues

Fruity and well-rounded

 The nose is clean and precise, revealing aromas of almond and apricot, accompanied by subtle woody and vanilla notes.

 

 On aeration, it opens up to the delicacy of orange blossom. 

 

The attack is full-bodied, combining roundness and tension, a perfect balance between sweetness and liveliness.

 

 The finish is clean and long, marked by a harmony that lingers on the palate. 

 

The clean, lingering finish is reminiscent of sweet almond and acacia, offering an elegant, light touch.

 

The wine lingers moderately, inviting you to savour this moment with serenity.

Robe
Gold

  • Niveau de garde 2031
  • Température de service 14°

Caractéristiques

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Le domaine et l'appellation

  • CAVE DE TAIN

    Founded in 1933 by Louis Gambert de Loche, the Cave de Tain benefits from the expertise of nearly 300 winegrowers across approximately 1000 hectares of vineyards, producing wines from the Hermitage, Crozes-Hermitage, Saint-Joseph, Cornas, and Saint-Péray appellations, as well as country wines.

     

    Terroir: Granite soils.

     

    Vinification: Manual harvest in pallox and cold storage for 24 hours before pressing to preserve the product’s taste qualities. Protection against oxidation from the first juice flow.

     

    Selection of the juices by tasting. Alcoholic fermentation in tanks at 18°C and partly in barrel. Malolactic fermentation for 50% of the volume.

     

     

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