Crozes Hermitage - 2021 Red

Vinification

Leaf-stripping around bunches for optimal exposure to sunshine, before late, manual harvesting.

No industrial yeast used during vinification and the berries are destemmed. Fermentation temperatures are increased progres- sively from 20° to 30°, for optimal extraction, and are then main- tained at this level. On average, the vatting period lasts for three weeks with twice-daily pumping over, where we seek to cover the whole marc cap. Wine is matured in vats in order to maintain fruitiness and prevent the influence of wood.

Tasting

Color : deep purple colour with a purple hue.

Nose : an expressive nose marked by black fruit, such as blackcur- rant or cassis. A hint of mint may be observed when the wine is left to breathe.

Palate : the palate is rich and generous. Aromas of black fruit deve- lop with intensity. Velvety tannins give this wine delicious fullness, with a hint of freshness on the finish.

Paring

Young pan-roasted pigeon served with buttered Savoy cabbage, pan-fried rump steak with mashed potato, shavings of mature Mimolette cheese.

MATURING

May be enjoyed as of now, but we advise leaving it to cellar mature for 5 to 10 years.

Many thanks to Christophe SANTOS, professor of wine waiting of the Lycée Hôtelier de l'Hermitage and to his students.