Maison de Alexandrins Crozes-Hermitage Rouge

Maison & Domaines Les Alexandrins was established by Nicolas Jaboulet (of the Jaboulet family fame) the Perrin family from Château de Beaucastel, winemaker Guillaume Sorrel and viticulturist Alexandre Caso in 2015. The partnership of this ‘micro-négociant’ stemmed from a long-standing friendship, a shared love of gastronomy and an aim to create wines that represent the best of their appellations. Now run solely by Nicolas, Alexandre and winemaker Benoît Busseuil, Maison Les Alexandrins is the négociant side of the business and these wines incorporate fruit purchased from a selection of the top growers in each appellation of the Northern Rhône. In contrast, the fruit for the Domaine Les Alexandrins wines comes entirely from estate-owned vineyards in Saint Joseph and Crozes-Hermitage.

The Crozes-Hermitage Rouge is aged in large 55 – 80 hectolitre wooden vats for 10 months, followed by six months in stainless steel, softening the tannins and maintaining freshness. It is fragrant and juicy with hints of black pepper, fine tannins and balanced acidity. Grapes for the Saint-Joseph hail from the north of the appellation and its historic centre. The former lends minerality and fruitiness, while the latter provides more flesh and body. The Côte-Rôtie, made using from Côte Blonde and Côteau de Tupin in the southern part of the appellation, is round and velvety while still possessing the heady perfume of violets.

Production

Crozes-Hermitage is the largest of the Northern Rhône appellations, measuring 1,300 hectares. The grapes for this Crozes-Hermitage Rouge are sourced from vineyards located in both northern and southern areas of the appellation to produce a balanced and complex blend. In the north, soils are composed of granite slopes similar to those of Hermitage, resulting in fine tannin structure. Soils in the south are mainly alluvial with a few stony terraces brought by the Rhône river. Vines here are south facing, on slopes that benefit from the Mistral breeze, resulting in excellent depth of fruit and refreshing acidity.

Picking commenced in the early hours of the morning to retain freshness. Subsequently the grapes underwent a period of cold maceration, prior to fermentation which continued for 20 days. To extract the silky tannins, gentle punching down and pumping over was performed. The wine was then left to age for 10 months in large oak barrels, before being transferred to stainless steel tanks for an additional six months of ageing before bottling.

Tasting Notes

This wine is deep-purple in colour. Subtle and seductive aromas of red berries on the nose open up on the palate with finesse, balance and a beautiful freshness. It has a gorgeously round mouthfeel with soft, velvety tannins.