"Villard makes several different Saint Joseph Rouge and the Mairlant sits in the middle of the line up. It comes from older vines than the Poivre et Sol that we have stocked for years. It's a blend from three different villages Ardoix, Chavanay, and Saint Pierre de Boeuf. All of the sites are decomposed granite with south east exposure. It is made with 100% whole clusters with some intracellular fermentation. Fermentation is spontaneous and happens in open top fermenters, lasting approximately 14 days. It is then aged for 18 months in neutral barrels. "