CROZES-HERMITAGE HERITIERS GAMBERT NOBLES RIVE 2019
Ref : 488808
Bottle 75 cL
i.e. 19.10 € / liter
1 product(s) soldsince yesterday
- Keeping level 2025
- Service temperature 16°
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Fruity and well-rounded
Deep ruby colour with black tints, frank and typical nose of black fruits au gratin, notes of liquorice, candied fruits, good balance on a full-bodied wine, fleshy, signed character on spices, pepper, fruits au gratin, frankness, finesse, ripe tannins, which will soften. Wine to be decanted before serving.
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.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Domain and appellation
Cave de Tain
Founded in 1933 by Louis Gambert de Loche, the Cave de Tain benefits from the expertise of more than 250 winegrowers spread over nearly 1000 hectares of vines to produce wines with the Hermitage, Crozes Hermitage, Saint Joseph, Cornas and Saint Péray appellations, as well as local wines.
Terroir : Granitic to the north, glacial fluvio alluvium and terraces of rolled pebbles from the Rhône. A few veneers of loess.
Vinification: Careful selection of the harvest according to origin and maturity, the grapes are completely destemmed. Traditional fermentation in stainless steel vats or thermo-regulated concrete. Vatting for 10 to 15 days with gentle extraction methods. Fermentation and maceration temperatures are maintained at around 28°. Malolactic fermentation in vats before maturing.
Ageing: 60% in vats for 6 to 11 months to preserve the freshness of the fruit; the remaining 40% in 400L oak barrels of different ages to refine the structure, volume and length of the wine.