Yann Chave - Crozes Hermitage - Tradition - red - 2018 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“Located on the land of Beaume and Péléat, my Hermitage vines, dutifully and lovingly tended, are over 40 years old and are rooted in a soil of loess. South-West facing, the plots enjoy abundant sunshine throughout the vegetative cycle, thus providing grapes with the raw material I require to bottle the much sought-after DNA of this mythical Hermitage hillside.”Yann Chave
The adventure all began with Yann’s parents. They decided to settle in the area, on a four-hectare site, at the beginning of the 70s: one hectare of vineyards, and the rest, fruit orchards. They continued to extend the estate while maintaining the dual crop system, so common at the time. Their first harvests were sold to local merchants, and from 1973 onwards, they began to make their own wine before joining the Tain Cooperative Winery until 1978. The following year, Nicole and Bernard Chave created their own private winery.
In 1996, Yann was 26 years old. With a postgraduate diploma in Auditing and Management Control, and free of military service obligations, he decided to work on the wine-growing part of the estate. With tender attachment to his vineyard, he restructured the vines and began to work on the soil. After being victim of poisoning by an insecticide he was using to treat the vines, he began seeking alternative solutions, engaging with organic agriculture at the dawn of the year 2000. The estate was certified in 2007. Today, located at the heart of Crozes-Hermitage appellation, the estate extends to 20 hectares, with 1.2 hectares on the mythical Hermitage hillside.
Colour: bright colour, purple with a violet hue.
Nose: discreet nose requiring aeration. Aromas develop with finesse and much complexity; blackberry jam, liquorice sticks, a hint of roasting and spice.
Palate: full and generous on the palate. Mid-palate reveals rich aromas of ripe fruit and a hint of smokiness. Tannins are dense and intense, but with great finesse, giving the wine imposing structure and a long finish. A truly superb wine.
Pairing: Roast duck breast fillet, creamy polenta, Grilled Mezenc rib steak with truffled mashed potatoes, Creamy Brillât Savarin or Chaource cheese.
Maturing: Decant if to be drunk immediately. It may be laid down for 10 to 15 years. Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.
Vinification: After 100% destemming, vinification is as gentle as possible: gentle pressing is not performed, twice-daily pumping over is preferred, with vinification temperatures of under 28°C. After de-vatting, wine is placed in new and one-year-old demi-muids. Malolactic fermentation takes place in these barrels, and wine is kept here for 12 months. After this maturing phase, the wine will then spend 6 months in a vat to decant naturally prior to bottling.