Famille Garon
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Short Summary
One of the Rhône Valley's oldest families of vignerons, the Garons trace their roots in Ampuis to 1485. After generations of farming and selling grapes, Jean-François and Carmen Garon began reclaiming the family's abandoned Côte-Rôtie terraces during the 1980s, replanting historic vineyards before bottling their first estate wines in 1995. After studying viticulture and oenology, their sons, Kévin and Fabien, joined the domaine in 2000 and steadily expanded the estate from just two hectares to more than twenty hectares under vine and contract. Today, the family farms highly coveted, steep granite, gneiss and schist terraces in Côte-Rôtie, Condrieu, Saint-Joseph, Crozes-Hermitage, Hermitage and Seyssuel. Kévin's objective is balance above all else: ripe fruit without excess, silky tannins, freshness, and long, linear palates that reflect each vineyard site and the growing season. Partial whole-cluster fermentation, gentle extraction on the reds, and restrained use of new oak allow each vineyard and appellation to retain its own voice.Full Length Story
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Famille Garon - 2024 Côte-Rôtie ‘Sybarine’
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GROWER OVERVIEW
One of the Rhône Valley’s oldest families of vignerons, the Garons trace their roots in Ampuis to 1485. After generations of farming and selling grapes, Jean-François and Carmen Garon began reclaiming the family’s abandoned Côte-Rôtie terraces during the 1980s, replanting historic vineyards before bottling their first estate wines in 1995. After studying viticulture and oenology, their sons, Kévin and Fabien, joined the domaine in 2000 and steadily expanded the estate from just two hectares to more than twenty hectares under vine and contract. Today, the family farms highly coveted, steep granite, gneiss and schist terraces in Côte-Rôtie, Condrieu, Saint-Joseph, Crozes-Hermitage, Hermitage and Seyssuel. Kévin’s objective is balance above all else: ripe fruit without excess, silky tannins, freshness, and long, linear palates that reflect each vineyard site and the growing season. Partial whole-cluster fermentation, gentle extraction on the reds, and restrained use of new oak allow each vineyard and appellation to retain its own voice.
VINEYARD DETAILS
Côte-Rôtie ‘Sybarine’ is harvested from 100% Syrah vines planted 15–45 years ago across seven Côte-Rôtie lieux-dits. The vines are planted on predominantly southeast-facing, steep terraced slopes of gneiss and granite bedrock with veins of mica schist and shallow topsoil of sand, small stones, and some clay derived from the parent rock at approximately 160–310 meters of altitude.
CELLAR NOTES
Côte-Rôtie ‘Sybarine’ is fermented with a pied de cuve using 15% whole cluster and extracted by pumpovers and infusion twice daily during alcoholic fermentation, reaching a maximum temperature of 28°C with 20 days of maceration before pressing. The wine is aged 16 months in 228-liter French oak barrels, 10% new. 100% malolactic fermentation is completed. The wine is filtered but not fined. The first sulfite addition is made after alcoholic fermentation.
