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Parcelle Wine Bar: 135 Division Street, NYC | Click here to make a reservation
When it comes to Northern Rhone syrah, the wines of Saint-Joseph can be variable in quality. As a result, it’s important to seek out the region’s best producers. Jean-Pierre Monier and Phillipe Perreol each fit the bill on his own - and even more so since they joined forces in 2008. Together, they make this wine with biodynamic syrah from a single, hilltop vineyard called ‘Chatelet’. It has the structure to age for another 10-15 years, but it’s also fresh enough to enjoy today with smoked or braised meats.
Tastes like: Black plum, violets, thyme, leather.
How to Drink: Decant this for an hour, and enjoy with brisket or slow-cooked lamb.
New York, NY, USA
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