# Crozes-Hermitage (2022)

- **Producer:** Domaine Pierre Gaillard
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €28
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** currant, forest berry, blackberry, black cherry, plum, liquorice, violet, black pepper, chocolate, earthy undertones, tea leaves, smoky minerality

## About this wine

The Pierre Gaillard Crozes-Hermitage 2022 is a 100% Syrah from the Northern Rhône Valley. The wine originates from Domaine Pierre Gaillard, an estate founded by Pierre Gaillard, who has cultivated 25 hectares across various Northern Rhône appellations. The Crozes-Hermitage appellation is known for its Syrah wines, influenced by soils composed of well-draining rolled pebbles. The 2022 vintage in the Rhône was noted for its hot and dry conditions, contributing to the character of the wines produced. Gaillard's winemaking philosophy emphasizes sustainable practices and minimal intervention.

## Interesting facts

- Soils of rolled pebbles store heat, influencing the Syrah's expression.
- Pierre Gaillard began his career at Guigal on the Côte-Rôtie.
- The estate practices high planting density for deeper root growth.
- The 2022 vintage in the Rhône was characterized by heat and dryness.

## Food pairing

The wine's medium body and fine tannins are well-suited to complement the richness of red meats and poultry. Savory herbal notes in the wine can echo those used in cooking, while dark fruit characteristics can harmonize with fruit-based sauces.

## Wine making process

The winemaking process for Pierre Gaillard Crozes-Hermitage involves total destemming of the Syrah grapes. Pre-fermentation maceration occurs at cold temperatures, followed by fermentation up to 25°C to preserve fruit and facilitate extraction. Post-fermentation maceration also takes place at 25°C, with pump-overs, punch-downs, and rackings used for extraction. Malolactic fermentation is completed in barrels. The wine is then aged for one year in used barrels or wooden vats. Harvesting is performed mechanically and manually at full maturity.