Domaine Saint Sylvestre red 2023

PRESENTATION OF THE DOMAINE ST SYLVESTRE
+ ALL ITS OTHER CUVEES IN STOCK

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Domaine Saint Sylvestre red 2023

La Revue du Vin de France (July 2023): The ribeye steak on the barbecue is a summer must-have. But to fully enjoy this great classic of grilling, you need to find the right pairing. So which wine should you pair with this prestigious cut of beef? To answer this question, La RVF sought the help of Jonathan Pral, sommelier at the restaurant Christophe Bacquié (three stars in the Michelin Guide) and the bistro San Felice, where meat grills are regularly offered. He suggests pairing different wines with a recipe for ribeye steak with thyme butter cooked on the barbecue.Which red wines with a ribeye steak?

"Focus on dense and intense textured reds. Beef requires flavorful and tasty materials, similar to structured southern wines. Look towards the Languedoc region, with the famous domaine Saint Sylvestre for finesse and elegance, or towards Provence with the wines of Bandol that evoke the garrigue and spice."

Manuel Peyrondet (Best Sommelier of France 2008, Best Craftsman of France 2011): "Their cuvée Saint Sylvestre is a success every year, as evidenced by the recent harvests of 2020, 2021, and 2022. I was able to re-taste their entire range at the dawn of the Christmas festivities in 2024 and did a vertical tasting over 10 years of the wines during a dinner at the Bristol. All my fellow palace and starred sommeliers were, like me: completely in awe of the journey and the wines that, beyond being excellent young, age with panache."

Technical sheet written by the domaine:

Terroir: 90% Rolled pebbles, 10% Limestone

Yields: 20hl/ha

Grapes: 70% Syrah, 20% Grenache, 10% Mourvèdre

In the vineyards: manual pruning, trellising, manual bud thinning, manual green harvesting, controlled natural cover cropping, annual replacement of dead vines, grafting expertise.

Harvest: Manual by grape variety and by parcel

Vinification: destemming, fermentation in stainless steel tanks with the indigenous yeasts of the grapes, by grape varieties and by parcels, manual punch downs, long macerations of 35 days.

Aging: in Burgundy barrels of 1 wine and more, by grape variety and by parcel, for 24 months.

Blending: 1 month before bottling (depending on the moon), wine neither fined nor filtered.