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3 products
Saint Joseph Cuvée Madloba Red 2014,
Domaine des Miquettes
From the prestigious AOP Saint-Joseph, Domaine des Miquettes offers us a unique cuvée with its Saint-Joseph Cuvée Madloba 2014. Certified organic (Eurofeuille, All our organic wines), this wine is made from Syrah grown on steep terroirs in the northern Rhône, offering a pure and intense expression of the grape variety.
A Georgian-inspired vinification
This cuvée bears the name "Madloba," which means "thank you" in Georgian, a nod to an ancestral winemaking method. The wine is aged in qvevris (buried amphorae), which gives it a beautiful aromatic depth and a silky texture, while preserving its natural and authentic character.
An intense nose and a structured palate
Upon opening, this organic Saint-Joseph reveals a deep and complex nose, marked by notes of ripe black fruits (blackcurrant, blackberry), violet and spices. On the palate, the attack is ample and velvety, with a well-integrated tannic structure and a long finish with slightly smoky and mineral accents.
For what occasion?
Served at 16-18°C and decanted before tasting, this wine is the perfect accompaniment to grilled red meats, game in sauce or stewed dishes with mild spices. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas over time.
Vin de France Syrah Red 2022,
This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).
Vinification
Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.
Tasting
Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.
Ichigo Ichie Red 2022,
Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."
Vinification
Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.
Tasting
Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.
Where?
South of the Saint-Joseph appellation, Domaine des Miquettes was founded in 2003 by Chrystelle Vareille and Paul Estève. The latter trained with René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. They began by taking over Paul's family farm with two acres of vines, then took over the entire estate in 2004. One evening, they watched a report on Georgia and became passionate about this Caucasian country, which is none other than the birthplace of wine. Better still: eight-thousand-year-old winemaking techniques are still practiced there. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore Georgia and returned with the decision to age all their wines in buried jars. Unable to order qvevri from Georgia, they fell back on Spanish (tinajas) and Italian jars of similar shape. They have twenty-six in their Georgian-style cellar.
Terroir, plots, and grape varieties
The white grape varieties are located around the house, while the red grape varieties for Saint-Joseph are planted on steep hillsides, between 300 and 450 meters above sea level. The plots are located on a granite base with light soils composed of black mica granite, schist, and gneiss. The estate's first plot was planted with old Syrah grapes in the Saint-Joseph appellation. The estate initially expanded to a total of three hectares in the Saint-Joseph appellation and 1.3 hectares of Syrah and Viognier, classified as vin de pays. The estate now covers 4.3 hectares.
Growing Methods
The estate is managed organically (Ecocert) with biodynamic practices. The soils, depending on the plot configuration, are worked by horse or winch and pickaxe; tractors are used on the higher ground. The vines are tended and fortified with plant decoctions and clay. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
Vinification
For maximum expression of the terroir, the wines are vinified as naturally as possible, without additives, without added sulfites (since 2012), without any synthetic products or recent technology. Fermentation is carried out using natural yeasts. No fining or filtration is used. However, since 2014, the great singularity of Domaine des Miquettes lies in their Georgian-style winery, with twenty-six buried jars. They distinguish, however, between tinajas (Spanish jars) for maceration and buried "amphorae" for aging. For the reds, fermentation takes place for three weeks in tinajas, pressing, and aging in buried jars for eleven months; for the whites, fermentation and skin maceration for six months, then pressing and aging for six months in buried jars.
The Wines
All Domaine des Miquettes vintages are sulfur-free and aged in jars. The most representative is probably their famous Saint-Joseph Madloba ("thank you" in Georgian), a fresh, fruity, and balanced red, aged for six months, with a lovely texture without astringency that will allow it to be kept for more than ten years. For the white Madloba, also aged for six months in a jar, the terracotta erases the astringency and transmutes it into a velvety texture, with powerful notes of bergamot, lemon, absinthe and a lovely bitterness. The Syrah in vin de pays reveals itself on the palate as velvety, fruity, peppery and raspberry. The red Saint-Joseph, from forty-year-old vines and bottled after two years in a jar, offers magnificent notes of pepper and violet, and here again the satiny palate, the fruity substance typical of good terracotta aging.
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