This appellation has 2,965 acres under cultivation, making it the largest producer of wine in the northern Rhone. It is spread over 11 villages in a triangle formation around the town of Tain l'Hermitage. Approximately 90% of Crozes-Hermitage is red, made exclusively from Syrah grapes, however, French regulation does allow up to 15% of white grapes to be added during vinification. Production within this appellation is limited to 3 tons per acre, allowing for high quality, intensly fruity grapes.
Although similar in style to the well-known neighboring Hermitage wines, this appellation has a unique flavor that can be attributed to the soil. Whereas in the north the soil is granite-based, the soil here tends to be clay covered with stones. The stones are not only good for drainage, but help the grapes ripen by reflecting heat.
Wines here boast robust flavors packed with berries and a nose of red fruits, leather and spices. The Louis Bernard Crozes-Hermitage exemplifies this style, with round tannins that make it a wonderful wine ready to drink today.
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Winemaking
The grapes are sorted and destemmed. Fermentation lasts for 12 to 15 days with temperature control to preserve aromas. Wine is racked off and undergoes malolatic fermentation then stored in tank and bottled 12 months after harvesting.
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Nose
Hints of black fruit, with bell pepper and truffle notes.
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Palate
A smooth and round wine with stewed black fruit flavors and a spicy, long finish.
