Domaine Monier was founded in 2001 by Jean-Pierre Monier, making it a very young Domaine by French standards. Though his family had tended the same vines for a few generations, the fruit had been sold off to co-operatives prior to 2001. Jean-Pierre has viognier, marsanne and syrah planted for his current bottling. For the appellation of Saint-Joseph, we will focus on his syrah which is excellent. It is full-bodied, brooding yet elegant on the palate. The wine tastes almost effortless and goes down smoothly, something unique in an appellation know for hard wines.
Certified bio-dynamic since 2006, Jean-Pierres 5 hectares are farmed with the utmost respect for his land and his vines. He is even a selected member of a group of Northern Rhone producers know as STGT (soil to glass transfer) a group that is picked out for the ability to display terroir in their wines.
I would drink Monier's Saint-Joseph with syrah-friendly foods like roasted leg of lamb or grilled lamb tenderloin and, as always, with a little cheese.
Le Puits d'Astier
Le Puits d'Astier is a unique cheese from the Auvergne region of France. Puits comes from a word meaning well or hole, for its donut shape. This sheep’s milk cheese is aged on straw mats for 2-3 months before release. Enjoy it after dinner with some leftover Saint-Joseph.
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