Cave de Tain Les Hauts d'Eole Crozes-Hermitage blanc

Cave de Tain Les Hauts d'Eole Crozes-Hermitage Blanc

Les Hauts d'Eole demonstrates how Crozes-Hermitage Blanc can combine tension and roundness. Expect crisp white peach, citrus, and blossom notes, a silky texture from lees aging, and a long, precise finish that begs for a second sip.

Vineyards and region

The vineyards are located in the northern Rhône, on the left bank, with terroirs of fluvioglacial alluvial deposits in the southern part and loess-rich areas. The climate is continental with Mediterranean influences. For this cuvée, plots of high-quality, mostly old vines with an average age of 45 years are selected.

Vinification and maturation

Soft pressing immediately upon arrival at the cellar, juice selection based on taste, and 24 hours of cold settling. Alcoholic fermentation begins in a tank at 18 to 20 degrees Celsius and then continues in barrel. Malolactic fermentation is avoided to preserve freshness. Aging takes place for approximately eight months on fine lees in 400-liter barrels aged one to five years, with regular bâtonnage. What does bâtonnage do, and what do you taste? By gently stirring the lees, the wine gains creaminess, depth, and length without losing its fruit.

Grape composition

Marsanne 67 percent
Roussanne 33 percent

Marsanne brings peach, almond, and roundness. Roussanne adds floral notes, citrus, and finesse, resulting in a balanced, elegant style typical of white wines from the Northern Rhône.

Tasting notes and serving suggestions

Pale yellow with green highlights. The nose reveals fresh white fruit and citrus. The palate is tonic and precise, with vine-grown peach, white flowers, and subtle vanilla and toasted hazelnut notes from its aging. The finish is long and tense. Serve at 10 to 12 degrees Celsius with brown shrimp, crab, clams or clams, a lotte with citrus, or with fresh, creamy cheeses such as Chaource and Saint-Marcellin.