Hermitage - 2014

Located on the land of Beaume and Péléat, my Hermitage vines, dutifully and lovingly tended, are over 40 years old and are rooted in a soil of loess. South-West facing, the plots enjoy abundant sunshine throughout the vegetative cycle, thus providing grapes with the raw material I require to bottle the much sought-after DNA of this mythical Hermitage hillside. 

Vinification

After 100% destemming, vinification is as gentle as possible: gentle pressing is not performed, twice-daily pumping over is preferred, with vinification temperatures of under 28°C.

After de-vatting, wine is placed in new and one-year-old demi-muids. Malolactic fermentation takes place in these barrels, and wine is kept here for 12 months. After this maturing phase, the wine will then spend 6 months in a vat to decant naturally prior to bottling.

TASTING

Colour: purple red, dense colour with a violet hue. 

Nose: deep, expressive and complex. With smoky, toasted, grilled notes of red and black fruit, pepper…

Palate: complex structure with numerous tannins and great elegance. A rounded, deep taste, combining character, strength and finesse.

PAIRING

The structure of the wine requires time and choice cuisine… Grilled rib of beef, Hare à la Royale, Pan-fried sweetbreads, Brillat-Savarin with truffles… 

MATURING

Decant the wine if to be drunk immediately. Cellar potential of 10 to 20 years.

Many thanks to Christophe SANTOS, professor of wine waiting at the  Hermitage Hotel School, and to his students.

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