Crozes Hermitage - 2016 Domaine
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 progressively from 20° to 30°, for optimal extraction, and are then maintained 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.
Colour: deep purple colour with a purple hue.
Nose: an expressive nose marked by black fruit, such as blackcurrant 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 develop with intensity. Velvety tannins give this wine delicious fullness, with a hint of freshness on the finish.
Young pan-roasted pigeon served with buttered Savoy cabbage, pan-fried rump steak with mashed potato, shavings of mature Mimolette cheese.
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 at the Hermitage Hotel School, and to his students.