Error message

Deprecated function: Methods with the same name as their class will not be constructors in a future version of PHP; mPDF has a deprecated constructor in include_once() (line 38 of /homepages/32/d375170435/htdocs/GM_Website/sites/all/modules/print/print_pdf/lib_handlers/print_pdf_mpdf/print_pdf_mpdf.module).
appellation photo
Laurus

Crozes-Hermitage

Appellation d'origine protégée

The Crozes Hermitage Laurus is made of two complementary terroirs of the appellation : to the North, in the village of Gervans, granitic soils and, to the South, in the village of Mercurol, clay soils covered with small pebbles. This results in a very elegant wine.

couleur
2016
description_recompenses

After a particularly mild winter, vines reached early maturity. The hot summer in the Northern Rhone Valley kept the vines very healthy, and the mid-harvest rains favoured a ripening without stress. The 2016 vintage is richly fruity and structured. 

Rewards

89-92 pts    Jeb Dunnuck

etiquette
Crozes-Hermitage
Vintage
2016

Grape Varieties: 

100% 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 on ancient alluvial terraces of the Rhône river (100m of altitude - South/Southwest exposure) give the wine its structure and fruit.

Winemaking: 

Harvest started on September 29th 2016. Each parcel is vinified separately. Malolactic fermentation and maturation on lees in 275-liter Laurus new oak barrels during 16 months.
Production: 3 300 bottles
Bottled on: April 24th 2018

Tasting notes: 

"The 2016 Crozes-Hermitage Laurus Sélection Parcellaire from Meffre (mostly from the northern part of the appellation) sports a medium ruby/plum color to go with modern-styled aromas of cassis, toasted spice, vanilla oak and pepper. Rich, medium to full-bodied, beautifully textured and balanced, it has more fruit and texture than most in the vintage." Jeb Dunnuck, January 2018.

Service & food pairing suggestions: 

Best served at 16-18°C – Ideal when opened 4 hours beforehand.
Optimum maturity: 2018 – 2028
ABV : 13,5%

 

Stuffed quails with foie gras
Braised beef

Age of vines & yield: 

30 to 45 years on average – 46hl/ha

This is the largest northern AOP vineyard as it extends over 11 communes and 1.500ha.

Envoyer à un ami

 
1 Début 2 Terminé