Bernard Gripa, Saint Joseph, 2017

$45.99
Available for Same Day Delivery (or Pickup) in Manhattan.
Gripa's straight St. Joseph comes mostly from Tournon, one of the three villages that make up the original core of St. Joseph. The vines go back to 1947 and average around 40 years old. The wine is gorgeously open and inviting. Here is Raynolds' review in Vinous: "Deep, shimmering violet. Ripe dark berries, cherry pit, peony, licorice and a hint of olive on the spice-inflected nose. Chewy bitter cherry, cassis and licorice flavors become livelier and sweeter as the wine opens up. Dusty tannins lend grip to a long, focused finish that leaves sappy dark fruit and floral pastille notes behind."
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Bernard Gripa

Bernard Gripa is one of the top producers of St. Joseph, yet they remain somewhat in the shadow. Maybe that's what happens when, as Bernard's son Fabrice reminded Joshua Raynolds, you "live across from two [wine producers] that are now among the most famous in all of France".

Those famous producers are Pierre Gonon and Jean-Louis Chave. It's good company! Those two, together with Gripa and Coursodon, have been dubbed the "Gang of Mauves", a reference to their home village at the center of St. Joseph's original core, before it was expanded 12-fold in 1969. Gripa, while perhaps the least known of the Gang, takes its rightful place among these luminaries.

The Gripas, like the others, have ancient vines -- some 100 years old! -- in the very special vineyard sites that surround Mauves and the other two villages in the original St. Joseph core. Wine-making looks a lot like what their neighbors are doing: entirely old school, with whole cluster fermentation and aging mostly in used casks. "We don't really innovate", says Fabrice. They are not trying to make easy and approachable wines but rather serious wines of complexity and ageworthiness.

Professional Reviews

Robert Parker

RP 92
"Gripa's 2017 Saint Joseph is simply plush, fruity and delicious. How can one not be captivated by its swirls of cherries and blueberries, made savory by the addition of black olives and licorice? It's full-bodied, rich and velvety, with the concentration and length to age for close to a decade." -Joe Czerwinski

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