Share this product


Wine Rhône
Crozes Hermitage AOC White - Bottle 75 cL - 13.5°

Ref : 494596

0 0 0 review Give your review
16, 50

i.e. 22 € / liter

Delivery in 24/72h

Select a store to access the availability of this product in the store of your choice

Our oenologists' opinion

Fruity and well-rounded

Straw colour, golden hue. The nose is frankly floral, opening with jasmine, acacia and yellow fruit, followed by notes of almond and candied citrus. Full-bodied attack, full-bodied, well-balanced, good length. Floral character, citrus fruits, hint of banana. Good tension, freshness. Frank and persistent finish on white pepper.


  • Keeping level 2024
  • Service temperature
  • Grapes Roussanne

Our food and wine pairings

  • White meat
  • Fish in sauce
  • Soft cheese


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Domain and appellation

  • Cave de Tain

    Founded in 1933 by Louis Gambert de Loche, the Cave de Tain benefits from the expertise of nearly 300 winegrowers spread over about 1000 hectares of vines to produce Hermitage, Crozes-Hermitage, Saint-Joseph, Cornas and Saint-Péray appellations as well as local wines. Terroir : Granitic in the north of the vineyard, fluvio-glacial alluvium and terraces of rolled Rhône pebbles in the southern part. Some loess veneers (wind deposits) in places. Vinification: Gentle pressing of the grapes as soon as they arrive in the cellar. Protection against oxidation as soon as the first juices are released. Selection of the juices by regular tastings to obtain the best from the grapes during pressing. Cold settling for 24 to 48 hours. Alcoholic fermentation in vats at 18-20°C to allow the full aromatic expression of the grape and the terroir. Ageing: In vats on fine lees for 3 to 8 months. Bâtonnage (stirring of the lees) at the very beginning of the maturing process.

  • Main grape

  • Grapes Roussanne, Marsanne
  • Grapes
    • Roussanne : 4.0%
    • Marsanne : 96.0%

Your cellarman's advice