Hermitage 2013
AOP Hermitage White
Awards
- 92 pts Vinous
- 92 pts Wine Advocate
- 16,5/20 Bettane & Desseauve
Tasting“…Offers thrilling notes of buttered peach, quince, marmalade and brioche to go with a full-bodied, supple, sexy style on the palate that just begs you to pour another glass.” Jeb Dunnuck – The Wine Advocate – Nov. 2015
“…Offers thrilling notes of buttered peach, quince, marmalade and brioche to go with a full-bodied, supple, sexy style on the palate that just begs you to pour another glass.” Jeb Dunnuck – The Wine Advocate – Nov. 2015
Food & wine pairingsSea Scallops in puff pastry
Bresse chicken in cream and truffle sauce
Sea Scallops in puff pastry
Bresse chicken in cream and truffle 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. Manual harvest began exceptionally late on the 20th of September.
Grape varieties
Marsanne
Terroir
Eastern sector of the Hermitage hill, great ‘white terroir‘ on alluvial terraces at 200 meters in altitude providing length and freshness.
Winemaking
Manual harvest. A brief cold-soak prior to pressing. Fermentation is initiated in tank before the whole cuvée is placed in 275lt Laurus oak barrels, both new and 1-year old, to finish the alcoholic fermentation followed by the malo-lactic fermentation. The wine then spends 20 months in barrel, during the first two months of which the wine undergoes fine lees stirring (bâtonnage).
Production: 1 050 bottles
Bottling date: 3rd June 2015
Service
Serve at around 10° to 12°C. Recommend opening around 2 hrs prior to serving
Best Enjoyed between 2016 and 2022
Degree of alcohol
13,5% vol.
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