| Tasting notes |
Its flattering Syrah nose develops notes of ripe fruit and spices. It is best enjoyed young, but can also be cellared for a few years to reveal its full potential. It goes well with grilled white or red meats, as well as terrines and vegetable dishes. |
| The estate |
Domaine de la Ville Rouge has been family-run since 1916. It is located in the commune of Mercurol, in the heart of the Crozes-Hermitage appellation. Sébastien Girard joined his father in 2006. He now manages the 20-hectare estate as a passionate winemaker. In 2016, his wife Audrey joined him and took over the administrative side of the business. Respectful of the earth, they want a healthy vineyard to produce quality grapes and lively wines. The entire estate is therefore certified organic and biodynamic. |
| Viticulture |
The vines are 20 years old. The soils are composed of quaternary alluvial gravel deposited by the Rhône and Isère rivers. The year on the estate is punctuated by the seasons, but also by the moon to apply the biodynamic preparations needed to stimulate soil life and strengthen the vines. Soil enrichment is achieved by adding manure from organic suckler cows, which is composted with dynamized preparations. The virtues of other plants, transmitted by herbal teas, infusions or decoctions, also complete this method of agriculture. |
| Winemaking |
Cold prefermentation maceration for 3 to 4 days, followed by alcoholic fermentation with indigenous yeasts. Traditional vinification with pumping over and punching of the cap, followed by ageing in stainless steel vats for around 6 months. |
| Food & wine suggestions |
Inspiration 2023 goes perfectly with dried duck breast, venison terrine, barbecued meats and vegetables. |
| Operating temperature |
16°C |
| Also worth discovering |
Cuvée Nathan, a superb white to accompany fish dishes. |
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