Romain Duvernay Crozes Hermitage
75 cl
/
13% Vol
Granite slopes and glacio fluvial alluviam with terraces bearing the rounded stones of the Rhone contribute greatly to the success of this award winning wine.
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Romain Duvernay Crozes Hermitage
€29.50
Ex Tax: €23.98
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Exotic Spice, leather and herbs on the nose. Highly complex with a touch of toasty oak and lots of herbal notes (mint, sage, rosemary and eucalypyus)
Palate
The palate is fresh and juicy with ripe tannins and medium to full body. Flavours of ripe black fruits, cherries, red plums and damsons. Towards the finish there are flavours of botter-sweet chocolate, leather, spice and more herbal notes.
Colour
Substancial Bright Red Hue
Fact Sheet
Fluid
75 cl
Grape Variety
Syrah
Alcohol %
13%
Style
Dry, Full Bodied
Estate/Producer
Romain Duvernay
Country
France
Region/AOC
Rhone Valley
Vintage
2015
Making Techniques
The harvest is crushed, usually destalked and then placed in a vat. The alcoholic fermentation, which is often generated by introducing certain yeasts, is carried out at a temperature between 25 and 32°C in order to extract the aromas and ensure the wine has a good structure. The wine remains in the vat about 25 days, and conserved in storage. The must is then pressed, after the juice is allowed to run off from the vat. The free-run juice is then usually mixed in with the grape juice. No oaks in this wine.
Closure
Cork
Cellaring/Ageing Potential
it can be laid down for a long period ( 8 to 12 years) but you can appreciate this wine right now !
Awards and/or Press Quotes
Vinalies International
Gold Medal
Gilbert & Gaillard 89/100
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Shortcross Gin Miniature 5cl")