About this WINE
Domaine Saint-Germain
Savoie
The Savoy or, in French Savoie, is an alpine wine region which specialises in local, rare grape varieties, most importantly Jacquère. White wines account for roughly 70% of the total production, of which two-thirds are based on the prolific Jacquère grape, ideal for yielding delicate, easy-drinking, wonderfully light and refreshing wines with a crisp, clean minerality.
Chardonnay is grown in some areas, but the most interesting white grapes are Altesse, labelled as "Roussette de Savoie" and the Rhône's Roussanne, locally known as Bergeron.
Savoie also counts a number of obscure local white grape varieties with tiny production levels: Molette in Seyssel; the etheral Gringet (descending from the Traminer family) in Ayze, the locally known Malvoisie (Veltliner Rouge) and Mondeuse Blanche (an ancient grape and one of the parents of Syrah).
Gamay dominates the red plantings, Pinot Noir has not found much popularity, but the emerging stars are the Mondeuse Rouge (possibly related to Syrah) and Persan grapes; the latter has recently registered a small-scale revival. Mondeuse, deep in colour, with peppery flavour, and slight bitterness, was traditionally made into a quaffing, delicate, fruity style to target local visitors for quick consumption, but some producers are now experimenting with lower yields for more concentration and oak maturation for better structure and ageing potential.
The appellation encompasses less than 1,800 hectares of vineyards (in 2005) scattered from south of Lac Léman (Geneva) in Haute Savoie, down to the Isère Valley and Chambéry on the borders of the départements of Savoie and Isère. As much as 80% of the production is consumed locally by thirsty alpine skiers and regional inhabitants, leaving very little for export.
The general Vin de Savoie appellation (which covers the entire region) is further complimented by 17 local Crus, including Chautagne , Jongieux, Crépy and Seyssel (the latter has forged a reputation for sparkling wines and still Altesse whites). Roussette de Savoie is a separate appellation for 100% Altesse wines.
Other Varieties
There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
The nose of this Mondeuse is exceptionally complex with cranberry, red cherries, earth and savoury spice (thyme, perhaps). The palate toys with sourness, then delivers sweeter red fruit towards the finish. The tannins – initially grainy – have become silky with time in bottle. A tremendous alternative to Cru Beaujolais and a winning accompaniment to all manner of dishes, notably charcuterie or tartare de bœuf.
Will Heslop, Burgundy Buying Assistant (spring 2019)
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