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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 blanc
We love the white wines of Burgundy and seek that signature in our Crozes-Hermitage whites. The Marsanne (70%) and Roussanne (30%) blend from our vines allows us to play, depending on the vintage's balance, with the complementary nature of these two grape varieties to extract a wine structured between freshness and elegant fruit.
WINEMAKING
Winemaking is natural and without additives. The grapes are gently pressed as whole bunches immediately after harvesting. Fermentation in tanks does not exceed 18°C to avoid extracting too much richness and to maintain a perfect balance, accentuated by preserved acidity.
This wine is not aged in oak and is matured for 8 months before bottling to preserve its freshness.
Color: This white wine has a bright, pale yellow color with silvery highlights. The wine is crystalline.
Nose: The nose is open and delicate. It develops floral notes of small white flowers, acacia honey, and fresh grass. The fruit is marked by ripe and juicy white peach.
Palate: The entry on the palate is ample, round, and sustained. The texture is coating and leads to a very aromatic mid-palate (peach, linden blossom, white pepper), underscored by a fine freshness. The finish reveals a touch of bitterness that gives this wine a very nice balance.
PAIRINGS
Ideal with delicate fish (sole/John Dory) pan-fried or prepared meunière style, with a lovely, slightly lemony, foaming butter. It will also complement white meats: roasted veal tenderloin with rosemary, guinea fowl casserole, small new potatoes with jus, sweetbreads with mushroom cream sauce… A good goat cheese will also highlight it: aged Picodon, Selles-sur-Cher, or Pélardon des Cévennes.
AGING
Drink now or within 5 years.
