History
Family property taken over in 1978 by Mr. Louis Chèze. The Louis Chèze Winery is located on the top of the hillside of the commune of Limony, on the right bank of the Rhône, 60 Kms south of Lyon, in the heart of the Côtes du Rhône Septentrionales vineyard. Mr. Chèze started the adventure with 1 Ha of St-Joseph and a few vines to rent. Today the estate represents 45 Ha on the prestigious appellations such as Condrieu, St-Joseph, Côte-Rôtie and Vins de Pays.
Since the year 2000, he is one of the forerunners with two winegrower friends to revive the fabulous Roman terroir of Seyssuel. Louis' determination, curiosity and rigour are of the utmost importance when it comes to monitoring the vineyard and making the wines. Each vintage is a questioning in order to obtain the quintessence of the terroirs. Numerous vintages with their particularities will delight the epicurean in you.
AOP St-Joseph “Ro-Rée”
This cuvée has been made since the 1990 vintage. The Roussanne is grown on the hillsides and the Marsanne on the plateau. The plot is close to the property on the heights of Limony. Ro-Rée means Oak in the Ardéchois patois, because the parcel is bordered by Oak trees.
Soil Geology
Granitic soil and leucocratic migmatite.
Grape Variety
60 % Marsanne and 40 % Roussanne , 15 to 40 years old, yield 35 Hl/Ha.
Vinification
The vineyard: Reasoned vineyard management, spurting, green harvesting and manual harvesting. Selective sorting of the grapes on the vine, picking in 30 kg crates.
The winery: Berry sorting on a vibrating table, pressing, settling, then alcoholic and malolactic fermentation in barrels with stirring on the lees. Separation of the grape varieties before bottling.
Ageing
New barrels 20 % and barrels of 2 to 3 wines for 8 to 10 months depending on the vintage. Bottled without filtration in a single bottling.
Organoleptic characteristics
- Visual appearance: Straw yellow and bright robe.
- Olfactory appearance: Very delicate nose with aromas of acacia and hawthorn to honeyed notes.
- Taste: Very smooth, supple and full on the palate.
- Serving temperature: 8 to 11 °C.
- Food/wine pairing: White meat, fish in sauce.
- The vintages: To be drunk on the fruit or for the purists, let it age to appreciate the tertiary aromas of toasted notes.
