Benchmark Crozes-Hermitage from the masters of Syrah in the northern Rhône.
A beautiful Syrah with floral red fruits, well-balanced and round plummy with typical peppery notes. Beautifully structured with a twist of smoky spice and green olives on the finish.
At the foot of the famous hill of Hermitage, the Cave de Tain co-operative produces five appellation d'origine contrôlée wines: Hermitage, Crozes-Hermitage, St-Joseph, Cornas and St-Péray. Cave de Tain also owns a 21 hectare domaine within the prestigious Hermitage appellation where the head winemaker, Xavier Frouin, supervises every stage of vinification from grape sorting to bottling.
The Cave has established an enviable reputation for authentic wines that express the full character of their individual terroirs, thanks to careful and non-intrusive vinification methods. Over the years, traditional techniques have been enhanced by the latest developments in modern winemaking. Cave de Tain's new cellars were completed in late 2014; a total investment of €10m has dramatically reinvigorated winemaking facilities, increasing the Cave's ability to produce top-quality wines.
Grapes are hand-selected at the Cave depending on origin, maturity and state of health - the grapes are categorised as either A, B or C, and incentives and assistance are offered to the growers to upgrade quality to A and B. Destemmed then fermented in vats for 8 -12 days at a controlled temperature, with pumping over twice a day to extract a measured amount of tannins, colour and fruit. Gentle pressing in a pneumatic press, then 30% of the wine is aged for 6-8 months in 400 litre French oak barrels. The wines are fined and undergo light filtration before bottling.
Cave de Tain is a dynamic and forward-thinking co-operative, proud of its sustainability programme and a certified member of Vignerons en Développement Durable since 2009. Natural means of improving vine health such as épillonnage and pheromone sprays to disrupt insect pests’ breeding patterns are employed, and they are committed to using organic viticultural practices wherever possible. This also serves to increase the biodiversity of the vineyards, further boosting vine health, reducing the need for chemical phytosanitary treatments and improving the quality of the fruit.
They work to reduce their carbon footprint by utilising natural sources of energy, e.g. by fitting farms with solar panels, by the methanisation of grape marc to generate electricity, and by grinding up and composting the vine prunings instead of burning them so as to improve the quality of the soil and to hold onto the carbon trapped within them. Currently, up to 75% of their production waste is recycled, rainwater is captured for use on the estates, and a collective “river contract” has been drawn up to prevent the pollution of the local groundwater. Water usage in the cellar has been reduced by 90% simply by re-examining all of the ways in which it is used.
- Silver at the 2019 Sommelier Wine Award - 2017 Vintage
12.5% alc vol
|Units of Alcohol per Bottle||9.4 units|
|Cellaring Potential||Awaiting info|
|Allergen Information||Contains sulphites|
|Dietary Information||Vegan, Vegetarian, Sustainable farming|
Charcuterie, grilled red meats, chicken roasted with herbs and garlic, pasta with tomato sauces.