2018 Maison Les Alexandrins, Crozes Hermitage Blanc, 6x750ml

2018 Maison Les Alexandrins, Crozes Hermitage Blanc, 6x750ml

2018 Maison Les Alexandrins, Crozes Hermitage Blanc

Made from 65% Marsanne and 35% Roussanne, this wine is bursting with fresh apples and bright citrus fruit perfumes. Fermented in 600L demi-muids and aged 50% in demi-muids and 50% in stainless steel for 6 months, it has body and complexity.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £96.00
This wine is pale golden yellow in colour with delicate aromas of white flowers, citrus and fennel. On the palate, notes of peach, pear and red fruits are balanced with the subtle touch of oak. On the finish, this wine is aromatic with a slight salinity.

2018 Maison Les Alexandrins, Crozes Hermitage Blanc

Maison Les Alexandrins is the newly renamed collaboration between Nicolas Jaboulet, formerly of the eponymous winery in Tain, winemaker Guillaume Sorrel and viticulturalist Alexandre Caso. Each person brings their expertise to this micro-négociant, an extension of Domaine Les Alexandrins, established in 2015. The aim of Maison Les Alexandrins remains the same: to buy parcels of fruit from some of the top growers in each appellation in the Northern Rhône. Following the construction of a new winery in Tain-l’Hermitage in 2019, Maison and Domaine Les Alexandrins is now a permanent fixture in the Northern Rhône.

Crozes Hermitage is the biggest appellation of the Northern Rhône, measuring over 1,300 hectares. It spreads over 11 lieux-dits 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 used in this wine come from two different sites, where the vines are on average 20 years old. The first is in 'Les Pends', a lieu dit in Mercurol. The vines are planted on granite slopes with limestone on the surface, giving finesse to the finished blend. The second site is further south, in Chanos Curson. Soils here are stony, producing fuller-bodied and more concentrated wines.

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 lees for six months with 50% in old 600 litre barrels and 50% in stainless-steel tanks to add body and complexity.

The season started well with a mild spring following a wet winter, maintaining the soil's water reserve. June was very rainy which increased disease pressure. Fortunately, summer was very hot and dry which allowed the grapes to ripen slowly, giving a lovely concentration to the wines. 2018 has resulted in highly aromatic wines with great freshness.