Saint Jean du Barroux La Pierre Noir (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Food Pairing

    BBQGameRed Meat

Le Barroux is a small Provencal town located in the heart of the Vaucluse. Its twelfth century castle overhangs the stone-built village houses and picturesque alleys. In between the two famous mountains, the Mont Ventoux and the Dentelles de Montmirail, le Barroux is renowned as being an excellent tourist site, providing a magnificent view point. Nature surrounds the village, forests and fruit trees, intermingled with vines which paint a varying landscape of changing colors. The estate vineyards extend over 15 ha of the hillside, at an elevation of between 300 to 400 meters. It consists of 11 hectares of vines and 4 hectares of fruit trees and forest, on alternating terraces and slopes. 

Phillip Gimel is the winemaker of the Saint Jean du Barroux wines.  His wines express the terroir of the lower slopes of the famous Mont Ventoux near the road between Le Barroux and the Roman town of Vaison la Romaine. The talented Philippe keeps his yields very low in order to concentrate fruit flavour and de-stems every hand picked bunch.  The wines are certified organic.

Tasting Notes

The wine’s bouquet is reminiscent of some great Rhone reds showing an intense mélange of floral and dark fruit aromas, garrigue and spice.  The palate is full, plush with dark fruit and spice notes, fine grained ripe tannins and a long elegant finish.  Enjoy with  slow cooked pork, herb crusted lamb, steak with a mushroom pepper sauce. 


La Pierre Noire, or “the black stone,” is a cuvée made from Grenache and Syrah grown on clay limestone soils marked by abrupt appearance of black gravel. So sudden and noticeable is this change in the vineyard that Philippe has always known that this site was deserving of its own cuvée.  The vines are 25 years old and grow on this poor stony soils from the Oligocene Era at an altitude of 300-400 meters above sea level. The grapes are hand harvested, wild yeast fermented and aged in concrete for at least 36 months before bottling and released only when Philippe feels it’s ready.

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