Country: France Region: Northern Rhône Vintage: 2014
Category: Red Wine Color: Red Varietal: Northern Rhone style
Producer: Domaine les Alexandrins
"This exciting venture now brings together the scions of three of the great Rhône families:
Jaboulet, Perrin and Sorrel. Little wonder the wines are so exciting.
The domaine was founded in 2009 by two friends, Alexandre Caso, who looks after viticulture, and Guillaume Sorrel, son of Hermitage producer Marc Sorrel, who makes the wines. The cellar is located in the village of Mercurol, in a XVII century farmhouse right on the plain of Crozes-Hermitage. While this venture is only eight years old, it has gained recognition for the quality of the Crozes-Hermitage and Saint-Joseph. In late 2015, Maison Les Alexandrins invested in the venture.
The wines come from 12 hectares of vineyards that are sustainably farmed. The soils in the Crozes-Hermitage vineyards consists of round pebbles, while the Saint-Joseph vines are grown on granite slopes.
Both wines are made in the same way with fermentation in stainless steel, gentle punch downs and pumping over to extract silky tannins. Also, both wines undergo malolactic fermentation in barrel and are then aged in used oak barrels (ranging from one to four years old). The judicious use of oak allows the fragrance of the Syrah (violets and black pepper) to shine through. The Crozes-Hermitage has abundant red fruits and is true to Crozes-Hermitage, being the most approachable of the two wines. The Saint Joseph, from 40-year-old vines, has more concentration and structure."
Product Features: Sustainable;Vegetarian
Product Allergens: Eggs or Derived Products Label;Sulphites Label
Winemaker: Guillaume Sorrel
The wines come from 12 hectares of vineyards that are sustainably farmed, four of which are in Crozes Hermitage. The vines are grown on the round pebbles of the Les Chassis plains. The vines are on average 40 years old and are trained on a Gobelet trellising system.
The grapes were de-stemmed and then fermented in stainless steel, with gentle punch downs and pumping over of the cap to extract silky tannins. Malolactic fermentation took place in barrel. The wine was then aged in oak barrels, all of the barrels used were between one and four years old.
The wine has a lovely dark colour with aromas of black fruit and freshly cracked black pepper. It is beautifully structured and full-bodied, boasting concentrated dark cherry fruit flavours and parma violet flavours, an elegant mineral edge and a long, spicy finish.
Food Suggestion: The perfect partner for red-meat dishes: Lamb, steak and game.
Closure: Natural Cork ABV:12.5% Acidity [g/l]: 5.53