2023 Technical Specifications
Grape Varieties 100% Syrah
Region Hermitage
Soil Extremely poor, Shallow granitic soil
Elevation 325.0 meters
Sites Les Grandes Vignes single parcel, at the western end of the Hermitage hill
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Volume 4,348 bottles
Bottles4,348
Production Details Hand harvested, with 30% whole clusters. Fermentation and maceration last approximately ten days; gentle early extraction uses pump-overs and punch-downs adjusted through tasting of each vat. After pressing, the wine is racked into barrels. Malolactic fermentation is followed by approximately 18 months in oak, with new oak capped at 30%, and the detailed text then states a further 18 months in stainless steel before bottling. The importer additionally describes the source vines as 50–90 years old.
Tasting Notes Opaque, intensely coloured; violet, peppery rose, peony and hawthorn; fresh, vertically structured and powerful, with restrained fruit and a long finish
Food Pairing Pigeon with lingonberries, smoked duck breast, or gently spiced lamb tagine
2022 Technical Specifications
Grape Varieties 100% Syrah
Region Hermitage
Soil Thin granitic soil over the appellation's rocky substratum
Elevation 325.0 meters
Orientation Primarily South-Facing
Sites Exclusively Les Grandes Vignes
Fermentation Vessels Truncated stainless-steel vats
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Burgundian oak
Production Volume 5,621 bottles
Bottles5,621
Production Details Hand harvested and vinified with 80% whole clusters. Fermentation and maceration last approximately ten days, with gentle early extraction using pump-overs and punch-downs adjusted by tank tasting. After draining, the wine is racked into barrels for malolactic fermentation and approximately 18 months of oak ageing, with new oak capped at 30%, followed by three months in stainless steel.
Tasting Notes Violet, peony, dried rose, raspberry, redcurrant and black cherry; black tea, nutmeg, graphite and blond tobacco; precise, pure and saline, with fine silky tannins
Food Pairing Pigeon pie, beef-tartare ravioli, roast duckling with cranberries, woodcock, hare à la Royale, or herb-crusted roast rack of lamb
2020 Technical Specifications
Grape Varieties 100% Syrah
Region Hermitage
Soil Thin granitic soil over the appellation's rocky substratum
Elevation 325.0 meters
Orientation Primarily South-Facing
Sites Exclusively Les Grandes Vignes
Fermentation Vessels Truncated stainless-steel vats
Production Volume 4,734 bottles
Bottles4,734
Production Details The current producer panel says the 2020 was hand harvested and vinified with 80% whole clusters; fermentation and maceration lasted approximately ten days with gentle early extraction by pump-over and punch-down, followed by barrel malolactic fermentation and approximately 18 months in oak, with new oak capped at 30%. The importer archive instead says the grapes were destemmed, fermentation and maceration lasted about three weeks, barrel ageing lasted 20 months, and new oak could be 30–40%. These vintage specifications conflict and remain unresolved.
Tasting Notes Blackberry, currant, black truffle, smoked meat, espresso and new leather; rich and deep, with ripe velvety tannins and a mineral finish
Food Pairing Pigeon pie, beef-tartare ravioli, roast duckling with cranberries, woodcock, hare à la Royale, or herb-crusted roast rack of lamb
2019 Technical Specifications
Grape Varieties 100% Syrah
Region Hermitage
Soil Thin granite soil
Elevation 325.0 meters
Orientation Primarily South-Facing
Sites Exclusively Les Grandes Vignes
Fermentation Vessels Truncated stainless-steel vats
Production Volume 8,611 bottles
Bottles8,611
Production Details The current producer panel says the 2019 was hand harvested and vinified with 80% whole clusters; fermentation and maceration lasted approximately ten days with gentle early extraction by pump-over and punch-down, followed by barrel malolactic fermentation and approximately 18 months in oak, with new oak capped at 30%. The importer archive instead says the fruit was destemmed, fermentation and maceration lasted about three weeks, barrel ageing lasted 20 months, and new oak could be 30–40%. These specifications conflict and remain unresolved.
Tasting Notes Spice, leather, blackberry, redcurrant, flowers, liquorice and incense; blueberry, black raspberry, violet and bitter chocolate; rich, dense and mineral, with ripe integrated tannins
Food Pairing Pigeon pie, beef-tartare ravioli, roast duckling with cranberries, woodcock, hare à la Royale, or herb-crusted roast rack of lamb
Producer Information
Website
Address
40 Rue Jules Nadi, 26600 Tain-l'Hermitage, France
Phone
+33 4 75 08 92 97
Email