Crozes Hermitage - 2015 Domaine
For vinification, grapes are 100% destemmed, no yeasting.
The maceration phase lasts from 3 to 4 weeks. Very little cap punching used here; I prefer to use pumping over which is a gentler way to extract. Vinification temperatures are also measured: 20 to 28 °C maximum.
After devatting, the wine is placed in vats for 10 months. The wine does not come into contact with wood in order to keep fruitiness and balance intact.
Colour: intense red with a purple hue.
Nose: pronounced aromas of black fruits, such as blackcurrant and blackberry. Spices, cloves and liquorice sticks.
Palate: a rich, full palate built on fleshy, full-bodied tannins, offering a fresh and vibrant balance. A finish of notes of juicy, black fruit.
Grilled rib steak with new potatoes, pan-roasted duck fillet with chanterelles sautéed in butter, dark chocolate tart with a blackcurrant cream centre.
May be enjoyed as of now or laid down for 5 to 10 years.
Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.