St-Joseph: Revisiting 2022 in bottle

This is an intense wine with smoky cassis aromas. On the palate the acidity is balanced, though it's really quite extracted. It shows damson and blackberry flavours, like a condensed fruit coulis, and it’s really packed full of muscular tannin. The oak work is perfectly judged. It could score higher in time, as for now it's really quite embryonic and very tannic – but those tannins are very well combed out nonetheless. It’s quite a chiselled style that will take a long time to soften. Although it has impressive length and depth, you should wait at least five years before approaching. Grown in the lieu-dit St-Joseph in Mauves, in southern St-Joseph. Aged in new and recently used barrels for 18 months.

Dark and brooding, with peppery spice, vanilla and smoky bacon notes. This has lovely tannic finesse, great energy, bright acidity and tension. It really grips the palate. It’s very vibrant, it fizzes and crackles. A wine with a good sense of clarity and definition. The oak spice rises on the long finish, as does the oak tannin, but this will be very good in time. You could open this now with food, but the best will come from 2029. From a 3ha parcel in Chavanay, planted 1981. It was aged in barriques, 40% of them new. Certified Haute Valeur Environnementale.

The nose is immediately fresh and appealing, with notes of juniper, hibiscus and rosehip. Light in body, it moves quickly in the mouth, and it’s very fresh, with bright acidity. There’s a touch of hibiscus bitterness to close. It feels very naturally presented, with ethereal lightness and drinkability. Mildly fuller in body than the domaine’s Ribaude cuvée. Long maturation in demi-muids.

Rather faint on the nose, and quite reductive for now, although new leather and ripe blackberry aromas come with air. Then it’s very punchy on the palate, with a big tannic impact and a mineral grind. This has real structure and energy. It’s drinkable and vibrant, with a saline finish. Seriously granitic, this has great energy and zest. The nose should open up in time to offer something lovely, so give it time. Best vintage yet from this domaine. Grown in Chavanay and St-Pierre-de-Boeuf, in northern St-Joseph. It has 30% whole bunch, and was aged in barriques.

Peppery oregano notes on the nose, followed by some weight and fruit richness on the palate. It’s fairly low in alcohol and has good acidity, making for a dynamic and well-balanced St-Joseph with a juicy combination of red and black fruit. Well-integrated oak, no overextraction, this is a digestible style.

Dark and quite insular for now, but this has lovely tannic finesse and freshness, with good acidity. It's concentrated, and has seen quite a bit of oak, so it needs some time to develop. But it will be very good indeed when it's ready. Lots of very fine, velvet tannin is what really marks this wine out, and its long finish. It's quietly exciting; I would like some in my cellar. From a steep plot in Mauves; all destemmed, 10% new oak.

More oak work than most, but on the palate it works well, and it won't dominate by the time this is ready to drink. This is a massive, highly concentrated style of St-Joseph, with huge, punchy tannins and serious extraction. The tannins will settle in time, but will always be present and fairly domineering. It has energy, freshness, extract and structure, so will be good eventually – but be prepared to wait! Fermented in concrete, aged in barrel, 25% new.

This is good: a complete, full-bodied wine that’s quite extracted, with plentiful bullish tannins. The oak is forthright, but the wine meets it. It will be very good in time, but is currently chunky and foursquare, with quite dry tannins and a very long finish. This is a serious St-Joseph, with real power, but balance and freshness too. Give it time. From plots in Chavanay, Malleval and Limony (northern villages), aged in new barriques. Certified Haute Valeur Environnementale.

Highly spiced, nutmeg and cinnamon nose. Fairly full-bodied, this is a sweetly ripe and oak-driven style. It’s powerful, with serious drive and quite potent alcohol. A bit of a beast! It should have the concentration and freshness to sustain the wine for long enough to swallow the new oak. For those that like an oaky style, this is a very good example. It’s not overly drying on the finish, and the fruit is strong and pure. From the lieu-dit St-Epine in St-Jean-de-Muzols in the heart of the appellation. Aged half in new, half in one-year-old barrels. Certified Haute Valeur Environnementale.

Strong juniper and hibiscus notes on the nose, with underlying smoke. It's tight for now, but has real energy and vibrancy. There’s a slight bitter twang on the finish. It feels quite natural in style, but it’s complex and interesting, far from a concentrated, oaked style, it’s much more transparent and ethereal. Delightful in fact. Despite low alcohol, there’s no lack of flavour. This is best drunk by itself or with light dishes. The fruit was destemmed and fermented with natural yeasts, then aged in demi-muids.

A structured style of St-Joseph with present tannins, firm acidity and enjoyable concentration. This has good finesse – the tannins are smooth and elegant, the fruit is ripe and concentrated, giving depth and balance. The oak is quite prominent, but it doesn't overwhelm the fruit, just lends considerable spice to the finish. Should last for some time, and is likely to improve with age. From 60-year-old vines, the grapes were destemmed, and aged in 15% new oak. Certified Haute Valeur Environnementale.

Quietly fragrant, with bright, zesty berry fruits. This is powerful, with denim-like tannins and firm acidity. There’s a good sense of purity, even though it’s very concentrated. It needs time, and has all it needs to wait until it blossoms. From 60-year-old vines between the villages of St-Jean-de-Muzols and Vion. In conversion to organic.

A lighter style among the structured 2022s, this is perfumed, fragrant and fresh. It has concentration and depth on the palate, however, with a long, oak-tinged finish. This has a real sense of elegance, even if the acidity is on the low side. It’s very much a northern St-Joseph in style, it has delicacy. The oak is dominant currently, so give this time to integrate – it will be very good when it's ready. Certified Haute Valeur Environnementale.

Aromas of earthy blackcurrant, with generous oak spice, cola and clove. It has good acidity and brightness, and no overextraction. An interesting mix between light freshness of fruit, energy and intense oak spice, suggesting this will age with interest. From good terroir in a heavily oaked style. Aged for 30 months in new oak barriques. Certified Haute Valeur Environnementale.

With its rich blackberry aromas, this is an enjoyably ripe, full-bodied, powerful expression. It has big grip, big acidity and very ripe fruit, finishing dry. There’s a good sense of energy and freshness, with an upright, granite feel. Good length and cleansing tannins. From the south of Tournon, 30- to 80-year-old vines, 80% destemmed, aged in barriques and demi-muids. In conversion to organic.

Dark and brooding currently, this is a little introverted now, but it’s promising. It’s full-bodied, concentrated and powerful, with dense, fairly solid tannins. It's quite extracted, and the oak work is prominent for now, so it’s feeling young. Looking to the future, this should be good; it certainly has the stuffing, concentration and drive to last. It will need it, as the oak and tannin are forthright; you could drink this with a steak, but its best years lie ahead. This will be very good when it's ready. From a high altitude plot in Tournon, all destemmed, 10% new oak.

Seductive fruity aromas with a cheeky lick of oak, which adds some complexity. A touch of meatiness too to the savoury blackberry fruits. There’s a balsamic touch on the palate, which is light- to medium-bodied. The tannins are quite generous, but relatively fine for the vintage, which can be quite blocky. This benefits from a decant. Just 25% aged in barrel, fermented with natural yeasts.

Violets, blueberries, black cherry and a touch of rubber all on the nose. This is full-bodied for a 2022, the oak is quite prominent on the palate, but it's applied well as it adds body, spice, length and a dryness to the finish. Enjoyably fresh and vigorous, the oak feels a bit distracting at this early stage, so give it time to integrate. From a blend of grapes from the villages of Vion, St-Jean-de-Muzols, Mauves and Tournon (all southern/central St-Joseph). Aged mostly in barrels, which are between one and three years old. Certified Haute Valeur Environnementale.

Currently quite closed, but you can tell there's an interesting wine hiding away here, waiting for the right moment to unfurl. It’s earthy, flinty and smoky. A concentrated wine that’s dry, taut and savoury. Currently this feels really tight, so needs a few years to open up. The oak use is well judged, not dominant. It’s not offering a great deal of pleasure right now, but it has freshness, acidity and energy, so should be good in time. It's likely to always have a steely, cut-flint edge. This is the best from Courbis for some time.

Fresh and spicy aromatics, there's some graphite notes on the mid-palate, as well as smoke and flint. The acidity is quite cutting. It’s only medium-bodied, but it has freshness, tension and zest, and an attractive perfumed, ethereal nature. The oak is forthright, but the wine still has a lot to offer. Give it a couple of years to integrate further.

Decidedly introverted at the time of tasting, but there's plenty here it’s just all tightly wound for now. Good concentration and tannic load, it's quite a muscular mouthful. Oak work is aromatically fairly discreet, but the palate is structured. It’s not offering much pleasure currently, but has good potential. From 30-year-old vines, the fruit was destemmed, then aged in barriques and demi-muids. Certified Haute Valeur Environnementale.

Softer and more gentle than many 2022s, this has enjoyably ripe fruit and tannin; the flipside is that the alcohol is a touch warming, accentuating the oak. There’s a good sense of freshness and energy however, and good length. This will be good, but it needs a few years to come together. Deliciously drinkable now, unlike many 2022 St-Josephs. Good impact and freshness. Certified Haute Valeur Environnementale.

Fresh blackberry and blackberry jam aromas lead onto a powerful palate that has impressive energy and drive. It’s medium-bodied but the tight tannins make for a structural style of St-Joseph on the palate, with good length. It’s rather backward for now, this will take a while to come round, then offer some impressive drinking for years to come. Seriously good value. Fermented in concrete, then a proportion is aged in barrel.

The oak work is quite forthright, with strong clove flavours. This power, drive and concentration with freshness underneath, so should repay cellaring. It moves fast in the mouth, brisk and snappy, with dark cigar-wrapper notes to finish. The oak work is very obvious for now, so wait until at least 2028 before opening. From a parcel in Tournon, partly destemmed, then fermented with natural yeasts, and aged in 30% new oak, the rest in a mix of barrels between one and two years old.

Surprisingly pale in colour. This is really quite open and giving already, feeling quite evolved. It’s light in body, and not terribly concentrated. The oak lends the wine a high-toned spice, giving it length and sapidity, with good acidity. Atypical but interesting, this will likely give some pretty, complex and fresh drinking with time in bottle to come together. Destemmed, fermented in concrete, 60% aged in French oak barrels, 10% of which are new.

This is an intense wine with smoky cassis aromas. On the palate the acidity is balanced, though it's really quite extracted. It shows damson and blackberry flavours, like a condensed fruit coulis, and it’s really packed full of muscular tannin. The oak work is perfectly judged. It could score higher in time, as for now it's really quite embryonic and very tannic – but those tannins are very well combed out nonetheless. It’s quite a chiselled style that will take a long time to soften. Although it has impressive length and depth, you should wait at least five years before approaching. Grown in the lieu-dit St-Joseph in Mauves, in southern St-Joseph. Aged in new and recently used barrels for 18 months.

Dark and brooding, with peppery spice, vanilla and smoky bacon notes. This has lovely tannic finesse, great energy, bright acidity and tension. It really grips the palate. It’s very vibrant, it fizzes and crackles. A wine with a good sense of clarity and definition. The oak spice rises on the long finish, as does the oak tannin, but this will be very good in time. You could open this now with food, but the best will come from 2029. From a 3ha parcel in Chavanay, planted 1981. It was aged in barriques, 40% of them new. Certified Haute Valeur Environnementale.

The nose is immediately fresh and appealing, with notes of juniper, hibiscus and rosehip. Light in body, it moves quickly in the mouth, and it’s very fresh, with bright acidity. There’s a touch of hibiscus bitterness to close. It feels very naturally presented, with ethereal lightness and drinkability. Mildly fuller in body than the domaine’s Ribaude cuvée. Long maturation in demi-muids.

Rather faint on the nose, and quite reductive for now, although new leather and ripe blackberry aromas come with air. Then it’s very punchy on the palate, with a big tannic impact and a mineral grind. This has real structure and energy. It’s drinkable and vibrant, with a saline finish. Seriously granitic, this has great energy and zest. The nose should open up in time to offer something lovely, so give it time. Best vintage yet from this domaine. Grown in Chavanay and St-Pierre-de-Boeuf, in northern St-Joseph. It has 30% whole bunch, and was aged in barriques.

Peppery oregano notes on the nose, followed by some weight and fruit richness on the palate. It’s fairly low in alcohol and has good acidity, making for a dynamic and well-balanced St-Joseph with a juicy combination of red and black fruit. Well-integrated oak, no overextraction, this is a digestible style.

Dark and quite insular for now, but this has lovely tannic finesse and freshness, with good acidity. It's concentrated, and has seen quite a bit of oak, so it needs some time to develop. But it will be very good indeed when it's ready. Lots of very fine, velvet tannin is what really marks this wine out, and its long finish. It's quietly exciting; I would like some in my cellar. From a steep plot in Mauves; all destemmed, 10% new oak.

More oak work than most, but on the palate it works well, and it won't dominate by the time this is ready to drink. This is a massive, highly concentrated style of St-Joseph, with huge, punchy tannins and serious extraction. The tannins will settle in time, but will always be present and fairly domineering. It has energy, freshness, extract and structure, so will be good eventually – but be prepared to wait! Fermented in concrete, aged in barrel, 25% new.

This is good: a complete, full-bodied wine that’s quite extracted, with plentiful bullish tannins. The oak is forthright, but the wine meets it. It will be very good in time, but is currently chunky and foursquare, with quite dry tannins and a very long finish. This is a serious St-Joseph, with real power, but balance and freshness too. Give it time. From plots in Chavanay, Malleval and Limony (northern villages), aged in new barriques. Certified Haute Valeur Environnementale.

Highly spiced, nutmeg and cinnamon nose. Fairly full-bodied, this is a sweetly ripe and oak-driven style. It’s powerful, with serious drive and quite potent alcohol. A bit of a beast! It should have the concentration and freshness to sustain the wine for long enough to swallow the new oak. For those that like an oaky style, this is a very good example. It’s not overly drying on the finish, and the fruit is strong and pure. From the lieu-dit St-Epine in St-Jean-de-Muzols in the heart of the appellation. Aged half in new, half in one-year-old barrels. Certified Haute Valeur Environnementale.

Strong juniper and hibiscus notes on the nose, with underlying smoke. It's tight for now, but has real energy and vibrancy. There’s a slight bitter twang on the finish. It feels quite natural in style, but it’s complex and interesting, far from a concentrated, oaked style, it’s much more transparent and ethereal. Delightful in fact. Despite low alcohol, there’s no lack of flavour. This is best drunk by itself or with light dishes. The fruit was destemmed and fermented with natural yeasts, then aged in demi-muids.

A structured style of St-Joseph with present tannins, firm acidity and enjoyable concentration. This has good finesse – the tannins are smooth and elegant, the fruit is ripe and concentrated, giving depth and balance. The oak is quite prominent, but it doesn't overwhelm the fruit, just lends considerable spice to the finish. Should last for some time, and is likely to improve with age. From 60-year-old vines, the grapes were destemmed, and aged in 15% new oak. Certified Haute Valeur Environnementale.

Quietly fragrant, with bright, zesty berry fruits. This is powerful, with denim-like tannins and firm acidity. There’s a good sense of purity, even though it’s very concentrated. It needs time, and has all it needs to wait until it blossoms. From 60-year-old vines between the villages of St-Jean-de-Muzols and Vion. In conversion to organic.

A lighter style among the structured 2022s, this is perfumed, fragrant and fresh. It has concentration and depth on the palate, however, with a long, oak-tinged finish. This has a real sense of elegance, even if the acidity is on the low side. It’s very much a northern St-Joseph in style, it has delicacy. The oak is dominant currently, so give this time to integrate – it will be very good when it's ready. Certified Haute Valeur Environnementale.

Aromas of earthy blackcurrant, with generous oak spice, cola and clove. It has good acidity and brightness, and no overextraction. An interesting mix between light freshness of fruit, energy and intense oak spice, suggesting this will age with interest. From good terroir in a heavily oaked style. Aged for 30 months in new oak barriques. Certified Haute Valeur Environnementale.

With its rich blackberry aromas, this is an enjoyably ripe, full-bodied, powerful expression. It has big grip, big acidity and very ripe fruit, finishing dry. There’s a good sense of energy and freshness, with an upright, granite feel. Good length and cleansing tannins. From the south of Tournon, 30- to 80-year-old vines, 80% destemmed, aged in barriques and demi-muids. In conversion to organic.

Dark and brooding currently, this is a little introverted now, but it’s promising. It’s full-bodied, concentrated and powerful, with dense, fairly solid tannins. It's quite extracted, and the oak work is prominent for now, so it’s feeling young. Looking to the future, this should be good; it certainly has the stuffing, concentration and drive to last. It will need it, as the oak and tannin are forthright; you could drink this with a steak, but its best years lie ahead. This will be very good when it's ready. From a high altitude plot in Tournon, all destemmed, 10% new oak.

Seductive fruity aromas with a cheeky lick of oak, which adds some complexity. A touch of meatiness too to the savoury blackberry fruits. There’s a balsamic touch on the palate, which is light- to medium-bodied. The tannins are quite generous, but relatively fine for the vintage, which can be quite blocky. This benefits from a decant. Just 25% aged in barrel, fermented with natural yeasts.

Violets, blueberries, black cherry and a touch of rubber all on the nose. This is full-bodied for a 2022, the oak is quite prominent on the palate, but it's applied well as it adds body, spice, length and a dryness to the finish. Enjoyably fresh and vigorous, the oak feels a bit distracting at this early stage, so give it time to integrate. From a blend of grapes from the villages of Vion, St-Jean-de-Muzols, Mauves and Tournon (all southern/central St-Joseph). Aged mostly in barrels, which are between one and three years old. Certified Haute Valeur Environnementale.

Currently quite closed, but you can tell there's an interesting wine hiding away here, waiting for the right moment to unfurl. It’s earthy, flinty and smoky. A concentrated wine that’s dry, taut and savoury. Currently this feels really tight, so needs a few years to open up. The oak use is well judged, not dominant. It’s not offering a great deal of pleasure right now, but it has freshness, acidity and energy, so should be good in time. It's likely to always have a steely, cut-flint edge. This is the best from Courbis for some time.

Fresh and spicy aromatics, there's some graphite notes on the mid-palate, as well as smoke and flint. The acidity is quite cutting. It’s only medium-bodied, but it has freshness, tension and zest, and an attractive perfumed, ethereal nature. The oak is forthright, but the wine still has a lot to offer. Give it a couple of years to integrate further.

Decidedly introverted at the time of tasting, but there's plenty here it’s just all tightly wound for now. Good concentration and tannic load, it's quite a muscular mouthful. Oak work is aromatically fairly discreet, but the palate is structured. It’s not offering much pleasure currently, but has good potential. From 30-year-old vines, the fruit was destemmed, then aged in barriques and demi-muids. Certified Haute Valeur Environnementale.

Softer and more gentle than many 2022s, this has enjoyably ripe fruit and tannin; the flipside is that the alcohol is a touch warming, accentuating the oak. There’s a good sense of freshness and energy however, and good length. This will be good, but it needs a few years to come together. Deliciously drinkable now, unlike many 2022 St-Josephs. Good impact and freshness. Certified Haute Valeur Environnementale.

Fresh blackberry and blackberry jam aromas lead onto a powerful palate that has impressive energy and drive. It’s medium-bodied but the tight tannins make for a structural style of St-Joseph on the palate, with good length. It’s rather backward for now, this will take a while to come round, then offer some impressive drinking for years to come. Seriously good value. Fermented in concrete, then a proportion is aged in barrel.

The oak work is quite forthright, with strong clove flavours. This power, drive and concentration with freshness underneath, so should repay cellaring. It moves fast in the mouth, brisk and snappy, with dark cigar-wrapper notes to finish. The oak work is very obvious for now, so wait until at least 2028 before opening. From a parcel in Tournon, partly destemmed, then fermented with natural yeasts, and aged in 30% new oak, the rest in a mix of barrels between one and two years old.

Surprisingly pale in colour. This is really quite open and giving already, feeling quite evolved. It’s light in body, and not terribly concentrated. The oak lends the wine a high-toned spice, giving it length and sapidity, with good acidity. Atypical but interesting, this will likely give some pretty, complex and fresh drinking with time in bottle to come together. Destemmed, fermented in concrete, 60% aged in French oak barrels, 10% of which are new.