Crozes-Hermitage 2013
AOP Crozes-Hermitage Red
TastingPurple and dense robe. Intense nose with black olive notes and a touch of vanilla. Good tension on the palate with a nicely balanced structure. Tannins will refine over the time. (Oct. 2015)
Purple and dense robe. Intense nose with black olive notes and a touch of vanilla. Good tension on the palate with a nicely balanced structure. Tannins will refine over the time. (Oct. 2015)
Food & wine pairingsVenison with juniper berries
Duck breast with cranberry sauce.
Venison with juniper berries
Duck breast with cranberry sauce.
Duck breast with cranberry sauce.
Detailed information
Vintage
After a very cold winter and late spring, the flowering process ended in mid-June. Summer weather conditions were stable with plentiful subsoil water supplies, enabling the ripening process to be completed in the best of conditions.Harvest began exceptionally late on the 25th of September.
Grape varieties
Syrah
Terroir
Plots were selected on the two maine terroirs of the AOP:
– to the North, in the village of Gervans, granitic soils (150m of altitude – West exposure) give the wine its mineral quality.
– to the South, in the village de Mercurol, clay soils covered with small pebbles (100m of altitude – South/Southwest exposure) give the wine its structure and fruitiness.
– to the North, in the village of Gervans, granitic soils (150m of altitude – West exposure) give the wine its mineral quality.
– to the South, in the village de Mercurol, clay soils covered with small pebbles (100m of altitude – South/Southwest exposure) give the wine its structure and fruitiness.
Winemaking
De-stemming and crushing. 3-weeks maceration at controlled temperature (28°C) with punch-downs, rack & return and pump-overs. Malolactic fermentation in 275-litre Laurus oak barrels (new and 2 year-old barrels). 17 months elevage.
Production: 6,950 bottles
Bottled on: 3rd June 2015
Service
Best served at 14-16°C – Ideal when opened 4 hours beforehand.
Optimum maturity: 2016-2020
Degree of alcohol
12,5% vol.
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