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Wine from Crozes Hermitage
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Crozes Hermitage is a French wine region located in the Northern Rhone Valley. Crozes Hermitage produces nearly 70,000 hl of wine, which is more than the combined production of all seven of the additional Rhone regions. Most of Crozes Hermitage wines are red, with only about ten percent of production being Blanc. The Crozes Hermitage reds are mainly produced from Syrah, while the Blancs are produced from Marsanne and Roussane. Crozes Hermitage wines are commonly less complex than that of the Hermitage region due to the lush soil, which can inhibit the roots from extending and deepening, and therefore detract from grape growth. There is relatively low sunshine and little air currents in the Crozes Hermitage region, which can create a braised flavor in wine produced there. There are several different terroirs in Crozes Hermitage, which offers a wider selection of wines from which to choose. The Northern area has a granite bedrock, which can hold on to heat a bit longer and create a full and multifaceted style of wine. The Eastern area is more clay and limestone soils, while the area to the South has sandy, grainy soils. Because these areas don’t receive as much sunshine with more difficult soils, the wines produced there have less ability to age, but can be offered at a better value.
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Fayolle Crozes-Hermitage Rouge Cuvee Nicolas is made from 100 percent Syrah.
Deep ruby red color. Nose of red and black currant fruits, pepper, spring flowers, new leather and mineral/earthy nuances. Medium bodied palate of red fruit and spice. Nice balance. Long finish and velvety.
Good match with red meat (beef, lams) or white meat (veal) in sauce, poultry and game meat. Perfect with most cheeses.
Fayolle Crozes-Hermitage Rouge La Rochette is made from 25-year-old vines planted on loess and red granitic soils. 100% Syrah.
Deep ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is long, clean and juicy and offers some white pepper spiciness typical of the best Crozes-Hermitage.
Soil type is red brittle granite and white soil.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
They will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
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Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points
Freemark Abbey 'Sycamore' Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 4% Petit Verdot, 1% Cabernet Franc.
Located on the southern end of the Rutherford Bench, Sycamore Vineyard’s proximity to the Mayacamas Mountains provides the perfect climate for growing a rich, textured Cabernet. The wine is intense in aromatic complexity, reminiscent of blackberry, pomegranate syrup, black tea, and forest floor. The palate is rich and textured with flavors of forest fruits, dark chocolate, bay leaf, and warm oak spices. The ‘Rutherford dust’ is evident in the tannin structure, giving it textures that are bold but integrated, making it lovely to drink now with the capability to age in the cellar for decades.
Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.
Review:
Even better, the 2019 Cabernet Sauvignon Sycamore Vineyard is jaw-dropping stuff and does everything right. More structured and tannic compared to the Bosche, it has loads of red and black fruits as well as sandalwood, camphor, bay leaf, and bouquet garni-like aromas and flavors. Full-bodied, deep, layered, and concentrated, yet still with this wonderful sense of elegance, it needs 3-5 years of bottle age and will evolve for 20-25 years as well.
-Jeb Dunnuck 97 Points
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