Crozes Hermitage Le Rouvre

Yann Chave
Picture of Crozes Hermitage Le Rouvre

Fiche Technique

Color
Red
Format
Bottle 75cl
Year
2023
Grown on the stony terraces of the northern Rhône, this Syrah comes from Yann Chave, a biodynamic grower who farms his vines with real care and lets the fruit do the talking. The galets and clay soils bring depth, while old vines give you concentration without heaviness. Fermented with gentle extraction and aged partly in large oak casks, it keeps its freshness and purity. Expect dark berries, black pepper, violets and a savoury, almost smoky finish, with silky tannins that make it easy to enjoy now. Pour it with grilled lamb, roast duck or a peppered steak and you're set.
33.32 € incl tax

-5% for 6 identical bottles

18 in stock

Wine name: Crozes-Hermitage "Le Rouvre"

Vintage: 2023

Producer: Domaine Yann Chave, Mercurol, northern Rhône

Grape varieties: 100% Syrah, from old vines averaging 40 to 60 years

Region: Rhône Valley (northern Rhône)

Appellation: Crozes-Hermitage AOC

Type of vinification: Hand-harvested fruit, mostly destemmed, fermented with indigenous yeasts in concrete and stainless steel tanks under temperature control, followed by ageing of around 12 to 15 months in large oak casks and demi-muids with a small share of older barrels, minimal sulphur, unfined and lightly filtered

Maceration: Around three weeks, with gentle pigeage and short pump-overs to draw out colour and silky tannins

Colour: Deep garnet with purple-black glints, dense and glossy

Bouquet: Blackberry, black cherry and cassis, laced with violet, black pepper, liquorice and a smoky, graphite-like note

Palate: Full and fleshy, built on ripe, finely grained tannins, with concentrated dark fruit, spice and a mineral, savoury finish of good length

Alcohol content: 13.5% vol.

Soils: Alpine glacial pebbles over clay and loess on the Les Chassis terraces, with granite-influenced slopes

Farming: Certified organic, with biodynamic practices, ploughing and manual harvest

Ageing potential: 8 to 12 years from the vintage

Food pairing: Grilled rib of beef, leg of lamb with herbs, game birds, duck breast, braised beef cheek, mature hard cheeses such as Comté or Saint-Nectaire

Serving temperature: 16 to 17°C, decanted for an hour when young

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