Domaine Georges Vernay : La Dame Brune 2020

Tasting notes and serving suggestions for La Dame Brune 2020 from Domaine Georges Vernay

Tasting

Appearance

The appearance reveals a deep ruby-red color, characteristic of Syrah from mature vines.

Nose

The aromatic bouquet unveils notes of dark fruits such as wild berries and plum, accompanied by a range of spices including white pepper, black pepper and hints of oriental spices. Secondary nuances of leather, violet, roasted chestnut, black olives and subtle wood complete the whole.

Palate

On the palate, the wine shows remarkable minerality reflecting its granitic terroir, supported by a supple yet present tannic structure, with no aggressiveness. The balance between fruity intensity and mineral acidity creates a sensation that is both silky and structured. The finish lingers with pleasing mineral notes.

Food and wine pairings

La Dame Brune 2020 pairs perfectly with aged red meats such as a rib of beef or a herb-crusted rack of lamb. It also elegantly complements traditional dishes such as coq au vin or stuffed quail. Roasted game, notably venison civet or game birds, makes for ideal pairings. This wine also harmonizes with aged cheeses such as Époisses or an extra-aged Mimolette, as well as Mediterranean dishes with olives, herbs and mushrooms.

Serving and cellaring

La Dame Brune 2020 benefits from being decanted about one hour before serving to allow its aromas to fully express themselves. The ideal serving temperature is between 14 and 16°C. This wine can be enjoyed now while also offering aging potential through around 2030.

An elegant, mineral Saint-Joseph from the Rhône Valley

The estate

Located at the heart of the iconic Condrieu appellation in the Rhône Valley, the story of Domaine Georges Vernay has been written since 1938, when Francis Vernay planted the first hectare of Viognier within the appellation.

His son, Georges Vernay, established himself in the 1960s as a pioneer by replanting Viognier—then on the verge of disappearing from the Condrieu appellation—on very steep sites with slopes inclined at more than 45°.

Georges Vernay, who passed away in 2017, handed over the reins of the estate as early as 1996 to his daughter Christine, a former literature teacher. With passion and energy, Christine Vernay is dedicated to producing wines of the highest quality that authentically express this outstanding 24-hectare terroir, including 17 hectares of very steep slopes. Renowned for exceptional Condrieu white wines, Christine Vernay, an outstanding winemaker, also produces magnificent red wines that elevate Syrah: La Maison Rouge and La Blonde du Seigneur in the Côte-Rôtie appellation, and La Dame Brune in the Saint-Joseph appellation.

In 2020, the estate was awarded the 3 stars of the Guide Vert from the Revue du Vin de France, as well as its Organic Farming certification.

The vineyard

La Dame Brune comes from around 45-year-old Syrah vines planted on the granitic slopes of the Saint-Joseph appellation, near the commune of Chavanay. These hillside parcels sit at varying elevations, creating natural microclimates within the vineyard. The granitic composition of the soils gives the wine its distinctive mineral character. The entire vineyard is farmed according to certified organic principles, with exclusively manual work due to the steep gradients. The estate encourages biodiversity by planting old fruit-tree varieties and fostering native flora.

The vintage

The 2020 vintage in the northern Vallée du Rhône proved particularly demanding, marked by drought, high temperatures and an early harvest. The significant rainfall in the previous October, November and December provided essential underground water reserves during the dry period. The rains in May and June brought the necessary moisture to avoid excessive water stress. These conditions produced wines that favor elegance over opulent fruit concentration, with moderate alcohol levels and pronounced peppery characteristics for red wines from the major appellations.

Winemaking and aging

La Dame Brune 2020 is made using a parcel-by-parcel approach, with decisions tailored to the specific characteristics of each plot. The estate’s red-wine vinification employs nuanced protocols: some parcels benefit from partial whole-cluster fermentation, while others use fully destemmed grapes. Fermentation generally lasts two to three weeks, with manual punch-downs and pump-overs carried out according to the winemaker’s sensory assessment. Fermentations are conducted exclusively with native yeasts. Aging takes place in a combination of French oak barrels and demi-muids, with the proportion of new oak adapted to each cuvée. Bottling follows the principles of the lunar calendar.

Grape variety

100% Syrah