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CROZES HERMITAGE 

Among the most beautiful Côte du Rhone appellations

CROZES HERMITAGE

The Crozes-Hermitage appellation produces a red wine and a dry white wine, both of which honour the northern region of the Côtes-du-Rhône. Grown in a dozen communes on the left bank of the river, the vines represent three of the best Rhone grape varieties: The Syrah/Shiraz grape variety produces a delicate red wine, which constitutes more than 90% of the AOC production. The white wine is made from Marsanne and Roussanne, offering a complex and refined blend. 

More information ...


crozes hermitage bestsellers

flagship estates 

Laurent Combier
Domaine Belle
Cave de Tain
Domaine Melody
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Shall we taste? 

Red wines: Close cousins of the Hermitages wines, but with less colour and finesse, Crozes-Hermitage red wines are intense, spicy and sometimes kept for long ageing (up to 6/8 years). Formerly marked by aromas of ripe, red and black fruits and violets, with time, the smoky and woody aromas evolve on a complex bouquet between candied fruit and leather, including more pronounced peppery notes. On the palate, the structure is supple and carried by the fruit.

White wines: Golden in color and with a fatty texture, while staying finely balanced, white wines have a very broad aromatic bouquet. Enjoying a medium acidity, they are round wines with delicate aromas of white flowers (acacia, lime blossom, honeysuckle), dried fruit (almond, hazelnut), yellow and white fruit (peach, apricot, quince), sometimes with hints of honey or wax.

Food and wine pairings:

Red wines : Syrah/Shiraz allows a wide variety of combinations. They go well with red and white meats, simply grilled or pan-fried. Ideal with grilled meats during barbecues. The more structured wines will match with braised, roasted or stewed meats and game such as duck (avoid furred game).

Our suggestions: prime rib of beef, pizzas, Bolognese pasta, cooked or raw deli meats.

White wines : To be drunk relatively young (wait up to 10 years for the best vintages), they can be enjoyed with fish, white meats in sauce, especially poultry.

Our suggestions: vegetable au gratin, lobster, fish terrine, vol au vents, fried scallops, river fish with white butter, turbot with curry, fish tagines, chicken with cream and porcini mushrooms, chicken with lemon, sweetbreads, Italian pasta, baked cheese or Reblochon.

other appellations from the rhône valley !