Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5 hectares of old and ancient vines—between 50 to 100 years-old—located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites and the southeastern and southern exposures.
http://romaneaux.destezet.free.fr/presentation-e.htm
Certification: Practicing Organic.
La Souteronne Vin De Pays: – Back to the top
Age of Vines: 60 to 80 years old non-clone vines.
Yields: 25 hl/ha 3,000 bottles annually.
Pruning Method: Gobelet
Soil: Schist.
Varietals: Gamay.
Vinification Method: Grapes are hand-harvested & undergo a very long maceration at a low temperature—without de-stemming the fruit. The wine is fermented in wooden tanks & aged on fine lees in secondhand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25 mg/L.
Tasting Note: Nearly purple in the glass with a garnet rim. The nose is an enticing array of strawberry, black cherry, plum, fig paste, smoky herbs and pounded stones. Buoyant black fruit dominates the palate and is followed by pretty red berry tones, and smoky minerality that is framed by a judicious note of wood. This is an elegant and dynamic old vines Gamay.
Ste Epine: – Back to the top
Age of Vines:
100 (plus!) year-old non-cloned vines.
Yields: 25 hl/ha 1,500 bottles annually.
Pruning Method: Gobelet
Soil: Schist.
Varietals: Syrah.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without de-stemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand, oak casks. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Tasting Note: The nose is an explosion of spices, with notes of orange, anise and violets also present. Baking spices carry on to a mineral-based palate where they meet red cherries and a big dose of black pepper. Great acidity gives the wine plenty of lift and leads to a long mineral and pepper finish.
Pairing: Lamb shoulder, prime rib or a porterhouse steak.
Saint Joseph: – Back to the top
Age of Vines: 10 to 100 Years.
Yields: 25 hl/ha 3,000 bottles annually.
Pruning Method: Gobelet
Soil: Schist.
Varietals: Syrah.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Tasting Note: Violets, bacon fat, black cherry all interplay on the nose. Deep black cherry and juicy plum flavors meshed with candied violets and cool strawberry flavors on the palate. The moderate tannins highlight the fruity components on the finish.
Pairing: Leg of lamb, grilled beef, roast pork, pan seared veal chops, aged cheeses, braised rabbit, pan seared duck breast, rabbit paté on rustic bread.
Syrah: – Back to the top
print Romaneaux Viognier roussanne sheet
Age of Vines: 10 to 100 Years.
Yields: 25 hl/ha 3,000 bottles annually.
Pruning Method: Gobelet
Soil: Schist.
Varietals: 100% Syrah—30 year-old vines, some of the fruit is purchased from neighboring growers.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Tasting Note: Violets, bacon fat, black cherry all interplay on the nose. Deep black cherry and juicy plum flavors meshed with candied violets and cool strawberry flavors on the palate. The moderate tannins highlight the fruity components on the finish.
Pairing: Ideal with squab, Cornish game hen, roasted chicken or roast pork, grilled beef or lamb.
Viognier/Roussanne: – Back to the top
print Romaneaux Viognier roussanne sheet
Yields: 25 hl/ha 4,000 bottles annually.
Pruning Method: Cordon de Royat
Soil: Schist.
Varietals: 10% Viognier, 90%Roussanne—10 year-old non-cloned vines.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Tasting Note: Golden straw in the glass with lovely scents of white flowers, tropical fruit, wet stones and notes of oak. The palate is supple with loads of pear and fig flavors that are backed by elegant mineral notes. Moderate acidity, apple preserves and a warm note of oak lingers on the finish.
Pairing: Seared sea scallops, lobster, stewed fish dishes, creamy chicken and pasta dishes, roasted vegetables, hearty garden salads.
