Gilles Robin Hermitage Blanc 2023

100% Marsanne from vines around 40 years old planted in the pale sandy clay-chalk soil of lieu-dit Les Diognières. Hand harvested and fermented for 20 days in stainless steel at low temperature to retain aromatics then given an elevage of 12 months in two new 228 litre barrels made by Tonnellerie Montgillard. Just 600 bottles produced.

Whilst the hill of Hermitage is considered to be granitic for the most part, this eastern section contains the lieu-dits that are most famous for the white wines of Hermitage with Les Rocoules above Les Diognières and Maison Blanche just above Les Rocoules. These three lieu-dits are among the most highly regarded for white Hermitage with exceptional ageing potential.

‘The inaugural 2023 Hermitage Blanc walks onto the stage with expressive honeysuckle, dried chamomile, cedar and veils of pear. Mid-range but almost full in feel and notably concentrated, the 2023 is a delicious white Hermitage, ushering in the close with plenty of substance and sheer class on the complex finale.’ 93 points, Nicholas Greinacher, Vinous, January 2026.

The Robin family have grown grapes in Crozes-Hermitage for generations, but until 1995 they were always sold to the local cooperative in Tain l'Hermitage. Today, Gilles estate bottles his entire production and consistently produces some of the very best wines of this appellation. Gilles has just 15 hectares, however most of those vineyards are fully mature at more than 40 years old.

The estate has several plots of land in the favoured ‘Les Chassis’ district just south of the Hermitage hill. The soils in this area consist of large amounts of smooth pudding stones ‘galets’ and red clay from the route the Rhône river once flowed. These richer clay based soils give a wine that is typically rounder and more generous than from some other areas of the appellation.

Owing to the large amount of mature old vines at this estate most of the wine produced is of the premium “Alberic Bouvet” cuvee. This cuvee is produced from vines averaging 40 years age. Picking is done by hand and yields are kept low at around 38 hl/ha. In the ripest years a small percentage of stems are allowed in the ferment and the wine is aged in barriques (and increasingly in larger 450 litre barrels) for about 15 months with about 15% new barrels used each year.