Maison Nicolas Perrin - Saint-Joseph 2012
87-89/100
Robert Parker
Note: Robert Parker 87-89/100
"The 2012 Saint-Joseph is another delicious wine from this producer. Leather, red and black fruits, and crushed stone burst from the glass. This solid and magnificent medium-bodied bottle is juicy and fresh, well-balanced and long on the palate. Drink within the first 5 to 7 years, or longer. " (Wine Advocate Dec. 2013 - Robert Parker). Complex, with mellow tannins, this wine is powerful and possesses a racy elegance!
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Eye
deep red dress
Nose
intense, a very pretty bouquet of red fruits
Mouth
complex and the tannins are well integrated, this wine is powerful and possesses a distinguished elegance
Serve
at 16-17°C
Open
1 hour before
Drink from
2014
Drink before
2015
Food and wine pairings
A déguster sur des grillades, des petits gibiers, des viandes grillées ou en sauce...<br/>
Robert Parker - Wine Advocate
Wine rated (2013 guide) 87-89/100 (Good wine)
Rated Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About wine:
The 2012 Saint-Joseph is another delicious wine from this producer. Leather, red and black fruits, and crushed stone burst from the glass. This solid and magnificent medium-bodied bottle is juicy and fresh, well-balanced and long on the palate. Drink within the first 5 to 7 years, or longer.
About the estate:
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2014 guide) Selected (Please note that this guide is a ranking and, as such, all the estates listed in it, even those without stars, represent, in our opinion, the excellence of French production.)
About the estate:
This fledgling wine merchant was born out of a partnership between the Perrin family (of Château de Beaucastel in Châteauneuf-du-Pape) and Nicolas Jaboulet (former director of the family business Paul Jaboulet et Fils). Two big names from the south and north of the valley, who are releasing a small collection of northern wines. The wines are selected from the barrel before malolactic fermentation at the winegrowers' premises, then matured at Perrin, near Orange. This is followed by blending. The style of the whites is precise, dry and straightforward, of a good intermediate level. To date, we prefer the brightness and density of the reds."