Domaine de I'Iserand Lou Taïssou Saint Joseph bio 2020

Domaine de l’Iserand Lou Taïssou Saint-Joseph Bio 2020 is a characterful northern Rhône Syrah crafted from organically farmed, small hillside parcels in the commune of Ozon. Named after “the badger” in the local dialect – a nod to the animal that regularly competes with the vigneron for the ripest grapes – this wine captures both the wild spirit of its landscape and the finesse of Saint-Joseph. Made with a natural, low‑intervention philosophy, it offers a pure, unadorned expression of grape and granite terroir.

Tasting Notes
In the glass, Lou Taïssou 2020 shows a deep ruby to purple hue with a vibrant rim, typical of young northern Rhône Syrah. The nose is lifted and precise, with aromas of dark cherry, blackberry and blackcurrant interwoven with violet, cracked black pepper, graphite and a subtle hint of smoked meat and dried herbs. Underneath, there’s a stony, mineral edge that speaks clearly of its granite soils. On the palate, the wine is medium to full-bodied yet wonderfully fresh, with fine, chalky tannins and a lively line of acidity. Flavours of black berries, ripe plum and wild blueberry are joined by notes of olive tapenade, pepper spice, licorice and a touch of cocoa, all wrapped in a savoury, slightly ferrous mineral backbone. The finish is long, precise and mouthwatering, suggesting excellent balance rather than sheer power. Enjoyable now after a short aeration, it has the structure and tension to evolve gracefully over the next 6–10 years, gaining in complexity and tertiary nuances of leather, game and forest floor.

Production
The Syrah vines for Lou Taïssou grow on the steep, granitic slopes of Ozon in the northern Rhône’s Saint-Joseph appellation, where poor, decomposed granite soils, altitude and cooling valley winds naturally limit yields and preserve freshness. Domaine de l’Iserand farms these parcels organically, in line with a broader commitment to natural wine principles: hand-harvesting at optimal ripeness, strict selection in the vineyard and cellar, and a philosophy of minimal intervention. Fermentations rely on native yeasts, with gentle extraction to avoid over-extracted tannins, and the wine matures in a mix of neutral vessels that respect the purity of fruit and terroir. Sulphur is used only when necessary, and other oenological additives or manipulations are avoided, resulting in a Saint-Joseph that is both authentic and vibrant.

Food & Serving
This Saint-Joseph is a versatile food wine that shines with honest, flavourful cuisine. It pairs beautifully with roasted lamb, grilled beef, duck breast, game birds, and charcuterie, as well as hearty dishes like braised short ribs, cassoulet, or lentils with Toulouse sausage. Earthy accompaniments such as wild mushrooms, ratatouille, tapenade, or roasted root vegetables also work very well, and a selection of semi-hard cheeses (Comté, Tomme, aged Gouda) makes an excellent match. Serve at 16–18°C; in its youth, decant for 45–60 minutes to allow the aromatics to unfurl and the tannins to soften. As the wine gains a few years in bottle, a shorter 20–30 minute aeration will generally be sufficient.

Producer
Domaine de l’Iserand is a small, quality-driven estate in the northern Rhône, led by vigneron Jeff Malsert in the village of Ozon within the Saint-Joseph appellation. Working several tiny, steep parcels, Malsert has embraced organic farming and a natural, low-intervention approach in the cellar to highlight the character of Syrah on granite. Though comparatively young and artisanal in scale, the domaine has quickly gained attention among Rhône enthusiasts for its precise, terroir-focused wines that favour freshness, drinkability and authenticity over heavy extraction or obvious oak. Lou Taïssou stands as a distinctive ambassador for this philosophy and for the more understated, nuanced side of Saint-Joseph.

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