Maison Nicolas Perrin brings together the scions of two of the great families of the Rhône, Nicolas Jaboulet, formerly of the eponymous winery in Tain, and the Perrin family of Château de Beaucastel...
This joint venture micro-négociant was created in 2009 with the sole aim of producing top quality Northern Rhône wines. Nicolas is able to source the best fruit and wines from growers and producers that he has formed a long standing relationship with, while the Perrin family bring expertise in winemaking and blending, as well as the use of their cellars. The partnership stems from a long standing friendship, a shared love of gastronomy and a philosophy to create wines that represent the best of their appellation.
Crozes Hermitage is the biggest appellation of the northern Rhône with over 1,300 hectares. It spreads over 11 localities in the Drôme on the left bank of the Rhône River. The villages of Mecurol and Chanos Curson are renowned for the production of Crozes Hermitage Blanc. The grapes come from different sites; granite slopes in the north from "Les Pends" (with limestone on the surface) and stony soils in the south on the locality of Chanos Curson. Winemaker Nicolas Jaboulet said, "We aim to keep the finesse and minerality with the vines from Les Pend and at the same time, length and body thanks to the vines from Chanos Curson."
The winter of 2014 was characterised by mild temperatures for the region and heavy rainfall until mid-March. Heat and water reserves brought on an early start to the growth cycle. Spring was dry until late June, with few signs of water stress. Good flowering and fruit set showed promise of a great harvest. July and August were particularly cool and wet, slowing the development in the vineyards. September started with two weeks of sunshine, resulting in optimal maturity of the grapes. Harvest started on the 17th of September.
The bunches were pressed and the juices left to settle. Fermentation took place at a low temperature in two and three year-old oak barrels. The wine was aged on the lees in old barrels for four months and then in stainless steel tanks for a few more months, to feed the wine and give it body before bottling in May.
The wine is full of freshness and exudes citrus and apple aromas. The palate has a lovely roundness, with a subtle toasty character and apricot kernel on the finish.
|Region||Côte Rôtie, Northern Rhône|
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