Winemaker Notes
Professional Ratings
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Vinous
Vivid ruby. Smoky blackberry, cherry-cola, violet pastille, licorice and mineral aromas are complemented by a spicy cracked pepper nuance. Ripe, palate-coating black and blue fruit, olive paste and spicecake flavors show sharp focus, and a sweet hint of cola builds in the glass. Supple and broad on the long, spicy finish, which is framed by smooth, slowly building tannins.
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Wine Enthusiast
This wine is deliciously savory, with blackberries, cornichon, violets and rosemary, like a savory charcuterie board. Pair with semifirm cheeses. The good lift in acidity gets you ready for another sip of this delicious wine Cape Classics.
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Robert Parker's Wine Advocate
Deep violet in hue, the 2018 Crozes Hermitage Cuvee Gaby seems to be in a bit of a shell at the moment. It was singing from barrel 18 months ago when I last tasted it, but now it's less expressive on the nose, only hinting at violets, licorice and black cherries. It still excites on the medium to full-bodied palate, where silky tannins support balanced, elegant black cherries and mocha.
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Wine Spectator
An enticing, bright red, with fresh plum and red berry flavors, plus distinctive cumin and coriander details. Sinewy tannins and iron shavings bring length to the meaty, snappy finish.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Crozes-Hermitage is Northern Rhone’s largest appellation, surrounding the steep granite faces of Hermitage to its north and south. Here the rolling vineyards are less extreme and its soils, rich in clay-limestone and alluvial matter, produce Syrahs that range from fruity and charming to lush and seductive. The Syrahs of Crozes-Hermitage have more mass than those from St. Joseph but are less intense than those from Hermitage. While many are intended for early consumption, some of the best Syrahs from Crozes-Hermitage will age beautifully for 5-10 years.
Up to 15% of white grapes may theoretically be added to red Crozes at the time of fermentation but whether this is done or not depends on the decision of the winemaker. The best Crozes-Hermitage Syrahs will be fleshy with black fruit (currant, blackberry and black cherry) and bay leaf qualities, notes of tar and stone, and a well-concentrated finish of smooth tannins.
About a tenth of the wine produced in Crozes-Hermitage is white, primarily composed of Marsanne supplemented by smaller amounts of Roussanne.