Description

Laurent Habrard’s old Syrah vines (80 years old) make this Crozes-Hermitage a deep, distinguished wine. The colour is splendid: a luminous red with purple highlights. The nose offers a reassuring array of Rhône Syrah aromas: blackcurrant, undergrowth, violet and spices. The charm of this cuvée lies in its balance: the wine’s richness and savouriness are perfectly contained by its energy and tension. It’s a perfect match for lamb (a rack or a leg of lamb with herbs).

In the vineyard, in the cellar

Laurent Habrard’s Crozes-Hermitage red in detail:

• Grape variety: Syrah
• Area: 10 hectares
• Age of vines: up to 80 years
• Topography: hillsides with gradients of up to 70%
• Soil: 3 hectares in the southern part of the appellation on a specific terroir of granite and loess (vines trained on ‘échalas’), and the remainder in the northern part on rounded pebbles (vines trained on ‘cordon de royat’)
• Farming: certified organic
• Harvest: hand-picked
• Vinification: gentle and without added sulphites

Crozes-Hermitage appellation

• Area: 1,960 ha
• Production: 73,000 hl
• Yield: 37 hl/ha on average
• AOP: 1937

History and Terroir

The Crozes-Hermitage appellation has a rich history dating back to antiquity, when the Romans introduced viticulture to the Rhône Valley. However, its modern rise is largely due to the hard work of 19th-century winegrowers. The name "Hermitage" is associated with the Hermitage hill, which is renowned for its exceptional Syrah vineyards. The terroir of Crozes-Hermitage comprises varied soils, resulting in a diversity of flavour profiles. The soils include rounded pebbles, clay, limestone, marl, granite and sand. This geological variety gives the wines a unique complexity. ​

Main Grape Varieties

• ​Syrah: Syrah is the emblematic grape variety of Crozes-Hermitage, accounting for over 90% of production. Syrah from this region is renowned for its aromas of black fruits (blackcurrant, blackberry), spices, pepper, liquorice, violet and leather. Syrah red wines are full-bodied and structured, with lively acidity and elegant tannins.
• Marsanne and Roussanne: For white wines, Marsanne and Roussanne are the main grape varieties. They bring aromas of white-fleshed fruit, citrus, white flowers, honey and almond. Crozes-Hermitage white wines are balanced, fresh and possess a lovely minerality.

Subdivisions and Geographical Areas

The Crozes-Hermitage appellation is divided into several geographical sectors that influence the character of the wines:

• Crozes-Hermitage Nord: The northern part is renowned for producing fresher, more elegant and mineral-driven red wines. The granitic soils contribute to the pure expression of Syrah, creating wines with great aromatic finesse.
• Crozes-Hermitage Sud: The southern region produces more powerful red wines, characterised by clay soils and pebbles. The wines from this area are more full-bodied, with the grapes reaching a higher level of ripeness, offering a rich and concentrated tasting experience.

Vinification and Ageing

​Winemaking in Crozes-Hermitage follows traditional practices. The grapes are often harvested by hand to ensure their integrity. Fermentation takes place in stainless steel vats, although some producers opt for concrete vats. Red wines are generally aged in oak barrels for a period ranging from 12 to 18 months. White wines are generally aged in tanks to preserve their freshness, aromatic character and purity.

Tasting

Crozes-Hermitage red wines display a deep purple colour and offer aromas of black fruit, spices, pepper, violets and leather. On the palate, they are full-bodied and structured, with well-integrated tannins and remarkable length. These wines have excellent ageing potential, improving with time.

The white wines boast a beautiful golden colour and offer aromas of white-fleshed fruit, citrus, white flowers, honey and almond. They are balanced, fresh and of great finesse, perfect for enjoying in their youth or after a few years of ageing.

What to eat with a red Crozes-Hermitage from Laurent Habrard?

• Rabbit with spring onions, olives and rosemary
• rack of lamb
• leg of lamb with herbs
• wood pigeon, venison
• roe deer
• Saint-Marcellin