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CROZES-HERMITAGE NOBLES RIVES

Wine Rhône

Crozes Hermitage AOC Red - Bottle 75 cL - 13°

2022

Ref : 498086

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13, ^€ 50

16, ^€ 90

13.50

i.e. 18 € / liter

From November 21 to January 07 2025

Amount

Delivery in 24/72h

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Our oenologists' opinion

Well-rounded

Dark purple colour with plum highlights. The nose is open, with notes of blackberry coulis, milk chocolate and strawberry jam. Supple, velvety, fleshy attack, with notes of black fruit and spices, supple tannins, small body, small character. Fairly light finish, small envelope, medium persistence on spices, typicality. Finishes on cocoa.

Robe
Purple

Keeping level Ready to drink
Service temperature 16°

Our food and wine pairings

Red meats
Strong cheese
Game

Features

Body The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

Cave de Tain

Founded in 1933 by Louis Gambert de Loche, the Cave de Tain benefits from the expertise of nearly 300 winegrowers spread over around 1,000 hectares of vines to produce Hermitage, Crozes-Hermitage, Saint-Joseph, Cornas and Saint-Péray appellation wines as well as vins de pays. Terroir : Granite in the northern part of the vineyard, fluvio-glacial alluvium and terraces of rolled Rhône pebbles in the southern part. Some loess (wind-blown deposits) in places. Vinification: Strict selection of grapes according to origin and ripeness. All grapes are destemmed. Traditional fermentation in temperature-controlled stainless steel or concrete vats. Vatting for 20 to 25 days using gentle extraction methods. Fermentation and maceration temperatures controlled at around 26°C. Malolactic fermentation in vats before ageing. Ageing: 9 to 12 months, partly in vats to preserve the purity and freshness of the fruit and partly in 400-litre oak barrels of varying ages (40%).

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Amount