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Maison Nicolas Perrin Crozes-Hermitage 2011

Syrah/Shiraz from Rhone, France
  • WS90
0% ABV
  • WS91
  • WS91
  • WS92
  • RP90
  • WE92
  • WS91
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0% ABV

Winemaker Notes

The Maison Nicolas Perrin Crozes-Hermitage displays ruby red color while exuding fresh red fruit aromas, herbs and spice. On the palate, the flavors show a richness while balanced and concentrated.

Blend: 100% Syrah

Critical Acclaim

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WS 90
Wine Spectator
The blackberry and black cherry fruit ripples along, with graphite stitching and mouthwatering violet and anise notes on the finish. A textbook example.
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Maison Nicolas Perrin

Maison Nicolas Perrin

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Maison Nicolas Perrin, Rhone, France
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The story of Maison Nicolas Perrin is that of two families who come from the two opposite ends of the Rhone valley, North and South.

In the North, Nicolas Jaboulet, who grew up on the hillsides of Hermitage, and the Perrin fmaily who has been in the southern Rhone, primarily in the prestigious appellation of Chateauneuf du pape, since the beginning of the 20th century.

This geographical reunion finds its meaning in the phrase "Axis Mundi." These latin words stand for the 4 cardinal points and symbolize the Cotes de Rhone region divided between the Northern (Septentrional) and the Southern (Meridional) appellations and right and left banks of the Rhone river.

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 valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of 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, 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.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

CWM8U0321_2011 Item# 133595