Winemaker Notes
The grapes come from three distinctive parts of the Hermitage hill. The majority of the blend comes from Diognières, which is at the base of the hill on alluvial soil with many small pebbles. It lends a note of spice to the wine. The next parcel is Péleat. It sits above Diognières and is composed of more sand and limestone in the clay. It gives finesse to the wine. And finally, Greffieux sits at the base of Le Méal on the hill. Its soil consists of rolled river stones brought by the glaciers. It brings structure to the finished wine.
Professional Ratings
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Wine Spectator
This earthy, sanguine version is an excellent expression of place. Fruit and spices keep pace with the smoke, graphite and olive tapenade notes, plus a hint of truffle. Creamy in feel, with all of its elements integrated seamlessly. Offers old-school charm in an elegant, well-meshed and focused frame.
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.”
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.