# Crozes-Hermitage Blanc (2017)

- **Producer:** E. Guigal
- **Colour:** white
- **Type:** still
- **Grapes:** Marsanne 95%, Roussanne 5%
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €33
- **When to drink:** Passed
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, peach, blossom, vanilla, cloves

## About this wine

This Crozes-Hermitage Blanc from E. Guigal is a testament to the Northern Rhône Valley's winemaking prowess. Produced from a blend dominated by Marsanne with a touch of Roussanne, the wine hails from the largest appellation in the region. The 2017 vintage, shaped by an early harvest and specific climatic conditions, yielded wines of exceptional quality, marked by concentrated fruit, a creamy texture, and notable minerality. E. Guigal, a family-owned estate with a deep-rooted history in the Rhône since 1946, is dedicated to expressing the unique terroirs of the region through meticulous vineyard management and winemaking.

## Interesting facts

- The name 'Lariboisière' on the label likely refers to a misinterpretation, as no producer by that name is registered in Crozes-Hermitage.
- Marsanne and Roussanne are the primary grapes for Crozes-Hermitage Blanc, contributing richness and aromatic complexity.
- The 2017 vintage experienced an early harvest due to climatic conditions, leading to concentrated fruit.
- Guigal aims for vigor, intensity, and depth in their Crozes-Hermitage Blanc.

## Food pairing

The wine's full body and richness are complemented by dishes with similar textures, while its crisp acidity cuts through richer sauces and balances the flavors. The floral and vanilla notes can echo or contrast with ingredients like herbs, mushrooms, and dairy.

## Wine making process

The winemaking process for this Crozes-Hermitage Blanc involves careful attention to grape selection and fermentation. The Marsanne and Roussanne grapes are fermented partly in stainless steel to maintain freshness and partly in second-use oak barrels. The wine then undergoes an aging period of 12 months, with a significant portion spent on its lees. This technique enhances the wine's texture, adding a creamy mouthfeel and subtle complexity, while the use of older oak barrels imparts delicate vanilla notes without overpowering the fruit.