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For generations, the Chave family focused on orchards, selling their grapes in bulk to négociants. In 1996, Yann Chave, one of the most promising talents in the northern Rhône of recent years, took over the estate, revitalized the vineyards and winemaking techniques, and transformed the domaine into a producer of exceptional Crozes-Hermitage and Hermitage wines. The estate covers 20 hectares across Crozes-Hermitage, Hermitage, and Saint Joseph appellations. Today, Yann's children, Daphné and Gauthier, have joined the estate after various professional experiences in France and internationally, and the wines are evolving towards even finer and elegant styles.
Crozes-Hermitage rouge
This cuvée is the result of blending parcels from the estate in the villages of La Roche-de-Glun, Mercurol, and Pont-de-l'Isère. From this diverse range of terroirs, the resulting wine is a true expression of the vintage, in keeping with the spirit of the Crozes-Hermitage appellation: fruit, brilliance, and elegance.
WINEMAKING
Winemaking is natural and without additives. The grapes are destemmed, and then we only perform pump-overs, which are a gentler way
of extraction. Temperatures are also carefully controlled, between 20 and 28°C maximum. Maceration lasts 3 to 4 weeks to obtain silky tannins. The
wines then age for 10 months in stainless steel tanks before bottling.
TASTING
Color: This wine has a delicate ruby color with violet highlights. The
texture is fine, and the legs appear subtly.
Nose: The nose is open and expressive. It is clean, fresh, fruity, and
aromatic. Juicy cherry, blackberry, a touch of black pepper, and
some menthol notes are present. Rich, with aromas of fresh blackcurrant, a hint of pepper, and some notes of licorice. Palate: The initial taste is luscious, fresh, and pulpy. The fruit is immediately apparent, with fresh blackberry or a hint of spice. The tannins are plentiful and delicate, giving the palate a dense, deep, and ripe character. The finish is long, and the whole wine presents a balance marked by fruit and finesse.
PAIRINGS: The body of this wine calls for flavorful and characterful cuisine. Try a well-seared calf's liver deglazed with a touch of raspberry vinegar, or a beautiful sweetbread. The texture and juices of a fine slice of flank or hanger steak will also complement its tannins. Tuna, prepared tataki-style or even as sashimi, would also be a good match. In this case, don't hesitate to serve it a few degrees cooler (14-16°C).
AGING: Drink now (decant) or within 10-15 years.
