Winemaker Notes
The name comes from one of the many parcels which compose this wine, upon which can be found the three distinguishing oak trees which stand out and identify the vineyard. Although the character of each vintages changes, the evidence of a sensitive and deft winemaker is always present. Consistent are the trademark aromas of black fruits, tar, olive tapenade, violets and the waft of smoke one has come to expect. Soft, stylish and seductive as always.
Professional Ratings
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Robert Parker's Wine Advocate
A major sleeper of the vintage, this opaque purple-colored 2009 Crozes-Hermitage reveals notes of melted road tar, black truffles, graphite, blackberries, cassis, charcoal and roasted herbs. This full-bodied, stunning effort should drink nicely for 10-15 years. Rating: 91-93
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Wine Spectator
A modern style, with dark, alluring espresso and bittersweet cocoa flavors leading the way, followed by muscular black currant paste, crushed fig and plum sauce notes. The long, broad, dark finish has lots of latent drive. There's plenty of stuffing here, and this should open with a touch of cellaring. Best yet from this emerging producer. Drink now through 2015. 2,000 cases made.
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.”
A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’
In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.