So much pleasure with this 2019 cuvée! Always this exquisite balance between freshness / fruity (black: blueberries, blackberries) and the fleshy notes of well-crafted organic Syrah: menthol, liquorice, white pepper, tapenade. All enhanced with violet-type floral notes. One of the finest expressions of Croze, at less than € 20 (in France)
Autant de plaisir avec cette cuvée 2019! Toujours cet équilibre exquis entre fraîcheur/fruité (noirs: myrtilles, mûres) et les notes charnues de la Syrah bio bien travaillée: mentholées, réglisse, poivre blanc, tapenade. Le tout rehaussée de notes florales type violette. L’une des plus belle expression du Croze, à moins de 20€. — 5 years ago
Violet/purple flower on the nose, black pepper, savory dried herbs and cured meat, cooked onion, blackberries, blueberries, dusty. Med to med plus body and alcohol, med tannin with good acidity. Love the nose especially. Classic and delicious Croze Hermitage at reasonable price. — 7 years ago
Tres Bon!! Lots of spice and very fruit forward. Really softened up after an hour decant. Full bodied Rhone, but primarily Grenache which explains the spice. Long, pleasant finish. Yummy. — 8 years ago
Yep, cassis , pepper, so Croze Hermitage!!!! So smooth. — 9 years ago
Super-vitaminized syrah in the Moroccan sun (drunk on the spot!). Cuvée admirably conducted by Alain Graillot renowned for his Croze-Hermitage: charming nose of ripe red and black fruits, and an explosive bouquet of dried flowers. Wonderful vinification with well-integrated fruit / wood tannins; a supple and velvety palate. Otherwise, it is still very alcoholic. This prominence can be attenuated per hour of ventilation and refreshed to 13-15 degrees. 14-18 € ok, but not more!
Syrah sur-vitaminée sous le soleil Marocain, bue sur place! Cuvée admirablement conduite par Alain Graillot réputé pour ses Croze-Hermitage: nez charmeur sur des fruits rouge et noirs bien mûrs, et bouquet explosif de fleurs séchées. Vinification admirable avec des tanins fruits/bois bien fondus; une bouche souple et veloutée. Pour le reste ça n’en reste pas moins très alcooleux, dont la proéminence sera atténuée par heure d’aération et rafraîchi à 13-15 degrés. 15€ euros c’est bien mais pas plus ! — 5 years ago
Do you not drink a lot of Croze hermitage. that being said -it drank wonderfully for a 13 year old. fruits and tannins still doing their job — 6 years ago
Fantastic example of croze-hermitage. Enjoyed in local bouchon in Lyon — 7 years ago
2012- crushed cherries intermingled with vanilla and toasted oak, touched with sweet cocoa and leather. Light tannins giving the body and texture of a quality Croze Hermitage — 8 years ago
Quelle réussite ! Grand croze blanc ! 24 h après... digne d'un hermitage ? — 9 years ago
Competition Croze! Delicious fresh black fruits. Light and well-integrated soft woody touch. The finish brings layered notes of mint, peppery, caramel, well worked. The tannins are fine with a good persistence. With 2,3 year cellar: Best seller.
Croze de compet’ ! Petits fruits noirs frais gourmands. Touche boisée légère, bien fondue. La finale apporte des notes étagées de menthol, poivre, caramel, bien travaillées. Les tanins sont fins avec une belle persistance. Avec 2, 3 ans de cave : Best seller. — 5 years ago
Lots of fruit and very drinkable. Grenache comes through nicely. — 6 years ago
Amazing Rhône for the price, drink like a Croze. 100% Syrah. Fantastic! — 7 years ago
Very smooth Yummy!
— 7 years ago
When this went on sales, I had my reservation. Oakville AVA juice from a very good 2013 vintage for $29? Well, what a surprise! Medium to full body. Red cherry, mint, black currant, herbs. Vivid acidity with slight sweet undertone. Gripping tannins. Not a big and powerful Napa cab, but it's beautifully structured and well balanced. Just let it breath for at least 90 minutes before serving. Grape is from the famed Money Road Vineyard. I'm pretty sure this is the lowest-priced Oakville cab on the market. — 8 years ago
Nicolas Duchesneau
Typique Croze, poivre, epices, herbes, pourrait se bonifier avec 2-3 ans en cave — 4 years ago