Gilles Robin Crozes-Hermitage Alberic rouge 2022 1500ml
Regular price $165.00
Unit price per
Produced from vines in 3 sites averaging more than 40 years old which are located on the best red clay soils close to the Hermitage hill.
Review for 2021
'(6 year 228-litre cask) ***(*) steady red robe, OK depth. Has a sweet toned nose, mixes black berries, caramel, has a gummy nature, a hint of reduction. The palate is easy, open, flows soundly, gives red fruits with some late bustle, the length decent, too. It’s approachable, comes with sound filling, the close gently aromatic. It can be drunk quite early, from late 2022, bottling soonish here. 8 years 2) (used 600-litre cask) ***(*) shiny, quite full red; has a curvy, open nose, blackberry fruit, smoke, bacon-lardon with a vegetal hint. The palate is fluid, on a good stream, has greater vivacity than the 228-litre wine, and is more peppery-vegetal late on, a little iron on the aftertaste. Sound quality. From late 2023. 8-9 years. 2030-32 Apr 2022' John Livingstone-Learmonth, drinkrhone.com, April 2022.
Gilles Robin
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.