Gilles Robin Crozes-Hermitage Cuvee Alberic Bouvet 2012 Front Label
Gilles Robin Crozes-Hermitage Cuvee Alberic Bouvet 2012 Front Label

Gilles Robin Crozes-Hermitage Cuvee Alberic Bouvet 2012

  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The color is ruby franc. The nose offers notes of black fruits on the first impression - blackcurrant, blackberry and jammy red fruits, followed by notes of leather and tobacco. In the mouth, licorice dominates in the youth of the wine and then confirms the impressions of the nose plus a slight woody notes of toast and smoked. Meaty and with great freshness, the wine has silky and round tannins that promise a bright future.

Critical Acclaim

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WS 90
Wine Spectator
Sleek, with a lovely raspberry pâte de fruit note racing along, studded with anise, violet and iron hints. Lightly toasty, with an iron accent playing out on the finish.
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Gilles Robin

Gilles Robin

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Gilles Robin, France
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Although the Cave Coopérative de Tain l’Hermitage is one of France’s best, every year young and dynamic growers leave this cooperation to make and bottle wines themselves. One of them is Gilles Robin who started his own domaine in 1996. His vineyards are located in the appellation of Crozes-Hermitage where over 11 hectares of Syrah is planted on the stony and sandy ‘La Terrace de Chassis’. The soil of this plain is rich in round ‘galets‘ on brown clay-limestone, producing showy wines that are round and fruit-driven. The ruby coloured Cuvée Papillon is an excellent example of this style with a nose of ripe plums and prunes, mulberry, violets and olives. The palate is round and pliant with lots of ripe fruit upfront that slowly stretches to a spicy finish. The springy character of the youthful fruit is further enhanced by a short – about 6 months – élévage on oak. This is really different and interesting drinking.
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One of the smallest and most important Syrah regions of northern Rhone, Hermitage is practically one single south-facing slope of crushed granite, thinly covered with varied, yet well-charted soil types. Many climats (well identified parcels) exist within Hermitage and while some smaller producers make single climat Syrahs, some larger ones blend to make one balanced expression of the appellation.

Though the AC regulations allow the addition of up to 15% white grapes to a red Hermitage, in practice it is usually made from Syrah alone. Winemaking is pretty traditional—or you might say historic—with hot fermentations and aging in older barrels of various sizes. The best wines, characterized by deep, dense and sexy flavors of black fruit, cocoa, licorice and tobacco, have massive textures and a solid 10-20 years aging potential.

The region of Hermitage is totally enclosed; the only place it could go really is to literally fall down its own hill into the city of Tain or the Rhone River. Soil erosion is a problem and terraces exist alongside the hill in order to keep the earth in place. Crozes-Hermitage encloses the region entirely to its north and south.

While Hermitage seems synonymous with some of the best Syrah on the planet, actually about one third of the wine produced here comes from white grapes. The full, lush and robust Marsanne or the less common, but almost more charming, Roussanne create wonderful whites in which the best have great potential for aging, like the reds.

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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 Blends of Southern Rhône, 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.”

MARROBICAB12_2012 Item# 147229

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