Collection: Crozes-Hermitage
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Crozes-Hermitage is an appellation of the northern Rhône Valley in France. It covers a relatively large area on the eastern bank of the Rhône river, to the north and south of Tain L'Hermitage town. Much larger than the prestigious Hermitage appellation which it surrounds, Crozes-Hermitage is also much more prolific. In 2011, almost 70,000 hectolitres of wine were produced and sold under the Crozes-Hermitage title – more than the other seven northern Rhône appellations combined.
The vast majority (around 90 percent) of Crozes-Hermitage wines are red, and made predominantly from Syrah. The remaining 10 percent are white Crozes-Hermitage Blanc wines made from Roussanne and Marsanne. Interestingly, these two white wine varieties are also used to a limited extent in many of the red wines (as is the fashion with Syrah and Viognier in Côte Rôtie).
The wines made here are generally less complex than those from Hermitage; they are grown on more fertile soil, which encourages the vines to focus on developing their wood and leaves rather than their roots and grapes. The resulting wines have plenty of bright fruit aromas but are relatively low on structure and complexity. The valley floor does not benefit from refreshing air currents or prolonged sunshine, leading to slightly stewed flavours in the wine, particularly in hot years. The prices that Crozes-Hermitage wines attract is somewhat limited by this simplicity, meaning that costly barrel maturation is rarely employed to add complexity and structure to the wines.
The terroirs of Crozes-Hermitage are many. There is an area north of the town of Tain L'Hermitage that benefits from a favourable mesoclimate and a warmth-retaining granite bedrock and produces richer, more-complex wines than those from the flatter lands to the south. These eastern areas of the appellation have a predominance of clay and limestone soils, while the southern areas closer to the river are set on alluvial soils. Neither of these areas benefits from the increased elevation or sunshine levels enjoyed by the south-facing hillsides further north. This less-favourable environment produces wines that age for only five to 10 years for the better red wines, and only a couple of years for the whites. The positive side to this is that the wines are much less expensive, and those from areas such as Gervans in the north (for reds) and Mercurol in the east (for whites) can provide excellent, affordable expressions of the local wine style.
The vast majority (around 90 percent) of Crozes-Hermitage wines are red, and made predominantly from Syrah. The remaining 10 percent are white Crozes-Hermitage Blanc wines made from Roussanne and Marsanne. Interestingly, these two white wine varieties are also used to a limited extent in many of the red wines (as is the fashion with Syrah and Viognier in Côte Rôtie).
The wines made here are generally less complex than those from Hermitage; they are grown on more fertile soil, which encourages the vines to focus on developing their wood and leaves rather than their roots and grapes. The resulting wines have plenty of bright fruit aromas but are relatively low on structure and complexity. The valley floor does not benefit from refreshing air currents or prolonged sunshine, leading to slightly stewed flavours in the wine, particularly in hot years. The prices that Crozes-Hermitage wines attract is somewhat limited by this simplicity, meaning that costly barrel maturation is rarely employed to add complexity and structure to the wines.
The terroirs of Crozes-Hermitage are many. There is an area north of the town of Tain L'Hermitage that benefits from a favourable mesoclimate and a warmth-retaining granite bedrock and produces richer, more-complex wines than those from the flatter lands to the south. These eastern areas of the appellation have a predominance of clay and limestone soils, while the southern areas closer to the river are set on alluvial soils. Neither of these areas benefits from the increased elevation or sunshine levels enjoyed by the south-facing hillsides further north. This less-favourable environment produces wines that age for only five to 10 years for the better red wines, and only a couple of years for the whites. The positive side to this is that the wines are much less expensive, and those from areas such as Gervans in the north (for reds) and Mercurol in the east (for whites) can provide excellent, affordable expressions of the local wine style.