A thirst-quenching charmer, Crozes-Hermitage is an open invitation to discover the freshness of its fruit and flowers. In these parts, springtime lasts for longer.Christophe Tassan
From easy drinking... to fine wines! On the left bank of the Rhône, the Crozes-Hermitage vineyard sits upon the 45th parallel. The largest vineyard amongst the northern appellations, the appellation is spread across 11 local authorities in the Drôme.
A prestigious cru, Crozes-Hermitage is available in red, made using Syrah grapes, and white varieties, made using Roussane and Marsanne. In this wine, Syrah provides a fine balance between fruits and tannins. The reds develop pleasing fruity notes, even if some winemakers choose to play upon a seductive robustness. Red Crozes-Hermitage wines are elegant, balanced, and a pleasure to drink.
The Cru’s red wines borrow from the Syrah. Gourmet and tender, they are dark red in colour and their nose brings aromas of red fruits and flowers. Able to be stored for an average period of time, Crozes-Hermitage can be enjoyed while young. The wine is fresh-flavoured during its first few years, but acquires notes of leather and spices of the years. The white wines, made from Marsanne and Roussanne, display a fine golden colour, and are fat in the mouth, yet dry and balanced. They give a pleasant floral nose that reveals nutty aromas.
The Crozes-Hermitage appellation was created in 1937. At the time it was restricted to the village whose name it assumed because of its plots that were awarded Hermitage AOC status. It was not until 1956 that the 10 surrounding local authorities were included in the appellation. Previously, the area was long covered in orchards (centre and south) or wilderness (north). It was only once the appellation was extended that the vineyards took hold.
Voir le cahier des charges de l'appellation (INAO)1952Birth of AOC Crozes-Hermitage
The Crozes-Hermitage vineyard is the largest of the northern appellations. Located on the 45th parallel, it is spread across 11 local authority areas in the Drôme on the left-bank of the Rhône, to the north, south, and east of Tain-l’Hermitage. It lies 20km to the north of Valence and 3km to the north of Tain-l’Hermitage.
Spread across a very large area, the Crozes-Hermitage vineyard is influenced by two different climates. To the north, the climate is temperate with and almost constant wind that blows and dries the air along the Rhône corridor. When the wind blows from the north, it brings fine weather and much needed freshness in summer, and a biting cold in winter. When the wind comes from the south, it is followed by storms and can make the atmosphere almost unbearable, especially in summer.
Below this latitude, the Mediterranean climate’s influence can be felt... The high annual sunshine (around 2400 hours in Valence) doubles during the hot, dry, summers, and average temperatures reach 20°C in July. Winter brings a moderately cold, semi-continental climate. Annual rainfall is moderate with particularly heavy rain at the end of the summer (especially in September owing to the Cévennes effect or Cevenol storms with their heavy rainfall).
Across this vast vineyard are a wide variety of soils. The major variety is located to the south and east of Tain-l’Hermitage, and is composed of thick layers of pebbles from different glacial periods, mixed with red clay to form relatively flat landscapes known as plateaus or terraces (Chassis, Sept Chemins...). To the north-east lie terroirs where the hillsides are relatively steep. Towards Larnage and Crozes-Hermitage are found pebbly terraces covered with loess or kaolinic white sands; while the areas to the north (Erôme, Serves, and Gervans) lie atop granite soils covered in loess.
production1 514 hectares
Production totale59 581 hl
- 92% Rouge
- 8% Blanc
Commercialisation68 206 hectolitres
Exportation*35% export international
moyen annuel39 hl/ha
*Chiffres de l'exportation selon la dernière étude de flux
Source : déclaration de récolte 2013
Idée de recette originale : Crozes Hermitage & Pâtes au homard
Pates au homard et Piment d’Espelette. Découpez les homards, récupérez la chair, ainsi que les pinces que vous concasserez afin qu’on puisse retirer la chair facilement. Concassez grossièreme...Gérard Vives Lire l'article