About the Domaine
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Domaine de L’Iserand
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Region: Northern Rhône
Appellation: Vin de France
Grapes: 100% Chasselas
Average Vine Age: 7 years-old
Altitude: 1,250 feet (380m)
Soils/Terroir: From a .5ha parcel in the village of Secheras, with a southern exposition and soils of silt, granite, and gneiss.
Farming: Organic
Harvest: Hand harvested
Yield: 20hl/ha
Winemaking: Whole cluster pressing of the grapes upon arrival in the cellar. The juice undergoes 1 night of cold settling, before racking off the gross lees into sandstone amphoras. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. There was no stirring of the fine lees (battonage), and the wine completed malolactic fermentation.
Maturation: Aged 8 months in sandstone amphoras. 3-4 weeks before bottling the wine is racked and a low dose of sulfur (1g/HL) added. Bottled without fining or filtration.
pH: 3.52
Total SO2: <20ppm
Region: Northern Rhône
Appellation: Vin de France
Grapes: 40% Marsanne, 30% Roussanne, 30% Viognier
Average Vine Age: 7 years-old
Altitude: Between 1,250 to 1,475 feet (380m-450m)
Soils/Terroir: From 3 parcels totaling 1.3ha in the villages of Secheras and Arras sur Rhône. The parcels are exposed south, west , and southwest with soils of granitic sand, gneiss, mica schist, and a small amount of clay.
Farming: Organic
Harvest: Hand harvested
Yield: 35hl/ha
Winemaking: The 3 grape varieties are harvested and vinified separately. The Marsanne is directly pressed upon arrival in the cellar and undergoes 1 night of settling before transferring to sandstone amphora. The Roussanne and Viognier are crushed and macerated separately on the skins. The Roussanne for 7 days and the Viognier 10 days before pressing and transfer to sandstone amphora. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. There was no stirring of the fine lees (battonage), and the wine completed malolactic fermentation.
Maturation: The 3 grape varieties were aged separately for 9 months in sandstone amphoras. 3 months before bottling the components were blended and a low dose of sulfur (1g/HL) added. Aged a further 3 months in sandstone amphoras. Bottled without fining or filtration.
pH: 3.52
Total SO2: <20ppm
Region: Northern Rhône and Corbières
Appellation: Vin de France
Grapes: 35% Syrah, 35% Carignan, 30% Grenache (The Carignan and Grenache were sourced from Sébastien Larnaud in Corbières)
Average Vine Age: 20 years-old
Altitude: 1,180 feet (360m) for the Syrah. 490 feet (150m) for the Carignan and Grenache.
Soils/Terroir: Granite for the Syrah. Red clay and limestone for the Carignan and Grenache.
Farming: Organic
Harvest: Hand harvested
Yield: 20hl/ha
Winemaking: The 3 grape varieties were whole cluster macerated in stainless-steel tanks for 2 weeks. The Carignan and Grenache were macerated and fermented together. Light daily punch downs begin during the second week of maceration. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. After 2 weeks of maceration the grapes were pressed and transferred back to stainless-steel tanks to complete fermentation. After the completion of malolactic fermentation, the Syrah was transferred to large used barrels, and the blended Carignan and Grenache was transferred to sandstone amphora.
Maturation: Aged 12 months, the Syrah in 600l used barrels and the blended Carignan and Grenache in sandstone amphoras. 3-4 weeks before bottling the components were racked, blended, and a low dose of sulfur (1g/HL) added. Bottled without fining or filtration.
pH: 3.52
Total SO2: <20ppm
Region: Northern Rhône
Appellation: Vin de France
Grapes: 100% Syrah (sourced from Organic vineyards in the Northern Rhône village of Eclassan)
Average Vine Age: 45 years-old
Altitude: 1,312 feet (400m)
Soils/Terroir: From 2 parcels totaling 2ha in the village of Eclassan. The parcels are exposed south and east, with soils of clay and gneiss.
Farming: Organic
Harvest: Hand harvested
Yield: 50hl/ha
Winemaking: The grapes were fully destemmed and placed directly into concrete tanks. The maceration lasted for 12 days with light punch downs and pump overs. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. After 12 days the grapes were pressed, and the juice transferred back to concrete tanks to complete fermentation.
Maturation: Aged 15 months in concrete tanks. 3-4 weeks before bottling the wine was racked, and a low dose of sulfur (1g/HL) added. Bottled without fining or filtration.
pH: 3.55
Total SO2: <20ppm
Region: Northern Rhône
Appellation: Saint-Joseph AOP
Grapes: 100% Syrah
Average Vine Age: 20 years-old
Altitude: 820 feet (250m)
Soils/Terroir: From a 1ha parcel located in the village of Ozon. The vines are exposed east, with soils of granitic silt and loam.
Farming: Organic
Harvest: Hand harvested
Yield: 35hl/ha
Winemaking: 14-day whole cluster fermentation in concrete tanks using only the naturally occurring indigenous yeasts. Daily light punching down of the cap during the maceration period. On the 15th day the grapes were pressed and transferred back to concrete tanks to complete alcoholic and malolactic fermentation.
Maturation: Aged 12 months in concrete tanks. A low dose of sulfur (1g/HL) was added during the summer after the harvest and again 3-4 weeks before bottling. Bottled without fining or filtration.
pH: 3.66
Total SO2: 20ppm
Region: Northern Rhône
Appellation: Saint-Joseph AOP
Grapes: 100% Syrah
Average Vine Age: 8, 10, and 45-year-old vines
Altitude: 1,150 feet (350m)
Soils/Terroir: From multiple parcels located in the village of Sécheras, totaling 1.2ha. The parcels are exposed south, with soils of gneiss and granitic sand.
Farming: Organic
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: 14-day whole cluster fermentation in concrete and stainless-steel tanks using only the naturally occurring indigenous yeasts. Daily light punching down of the cap during the maceration period. On the 15th day the grapes were pressed and transferred back to concrete tanks to complete fermentation. After the completion of malolactic fermentation, the wine was racked, and a low dose of sulfur (2g/HL) added.
Maturation: Aged 13 months in sandstone amphora and 7 months in concrete tanks. 3-4 weeks before bottling a low dose of sulfur (1.5g/HL) was added. Bottled without fining or filtration.
pH: 3.8
Total SO2: 35ppm
Region: Northern Rhône
Appellation: Saint-Joseph AOP
Grapes: 100% Serine (massale selection of a Syrah variant specific to Côte Rotie)
Average Vine Age: 6-year-old vines
Altitude: 1,083 feet (330m)
Soils/Terroir: From a .25ha parcel located in the village of Sécheras. The vines are exposed south, with soils of gneiss and granitic sand.
Farming: Organic
Harvest: Hand harvested
Yield: 15hl/ha
Winemaking: 12-day whole cluster fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. Daily light punching down of the cap during the maceration period. On the 13th day the grapes were pressed and transferred back to stainless-steel tanks to complete fermentation. After the completion of malolactic fermentation, a low dose of sulfur (1g/HL) was added.
Maturation: Aged 10 months in sandstone amphora. 3-4 weeks before bottling a low dose of sulfur (1g/HL) was added. Bottled without fining or filtration.
pH: 3.88
Total SO2: 32ppm
To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.
