The grapes come from the northern Rhône Valley. The higher, northern part features granite, while the south is dominated by fluvioglacial deposits and terraces of rolled pebbles, interspersed with loess. This mix of cool slopes and warmer terraces produces ripe black fruit while retaining its freshness, plus that distinctive floral note of violets you look for in top-quality Syrah.
After rigorous selection, the grapes are completely destemmed and fermented in temperature-controlled vats at around 26 degrees Celsius. Maceration lasts 20 to 25 days with gentle extraction. What is délestage and what does it taste like? Délestage is the temporary draining and return of the fermenting wine, allowing the skins and juice to reconnect, resulting in a finer tannin structure and greater aromatic precision. Cave de Tain combines délestage with remontage and manual pigeage for optimal balance. Malolactic fermentation takes place in vats. For aging, a portion remains in vats for 9 to 12 months for fruit purity, and approximately 40 percent is aged in 400-liter oak barrels of varying ages to add volume, length, and refinement.
100% Syrah, the classic backbone of Crozes-Hermitage. Syrah from the northern Rhône region offers notes of blackcurrant, blackberry, white pepper, and violets, with a cool core and silky tannins.
