Vintage 2022

Crozes-Hermitage `Cuvée Gaby`, Domaine du Colombier

Domaine du Colombier
Product Code: DC07ZZRC

Tasting Notes

Deep, dark ruby colour; reveals vanilla notes, black fruits and spices. Palate is intense and supple; good density, evident tannins and good length.

Profile

Syrah
14
FRANCE
12
Cork
Domaine du Colombier
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            [SecondaryDescription] => Crozes-Hermitage `Cuvée Gaby`, Domaine du Colombier
            [Description] => Colombier Crozes-Hermitage Cuvee Gaby
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            [Notes1] => Deep, dark ruby colour; reveals vanilla notes, black fruits and spices.  Palate is intense and supple; good density, evident tannins and good length.
            [Notes2] => This 17 hectare estate`s vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone. The vineyard approach is minimum intervention and harvesting is done by hand. 
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                    [Notes1] => Established by Gaby Viale in 1939, this 17 hectare estate is today run by his charming son Florent. The vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone whilst the whites are grown on steeper, poorer soils closer to the hill. The Viale’s are also proud owners of 1.8 hectares of Hermitage 
vineyard in the lieux-dits of Beaumes, Diognieres and Torras et les Garennes. In the cellar, he likes to ferment using some whole bunches, depending on the parcel and has turned to using 600 litre demi-muids for maturing his more concentrated wines; Gaby and Hermitage whereas the earlier 
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                    [Notes2] => Northern Rhône
                    [Notes3] => Crozes-Hermitage
                    [Notes4] => Florent and david viale follow their father’s footsteps making outstanding crozes hermitage.  having established that older brother and winemaker florent was taller than anthony, he was, as expected, hugely impressed by the quality of these wines, made with minimal intervention at any stage of the process to ensure that this special place on the rhone can be truly expressed with the outstanding fruit quality.
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                    [Email] =>  
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                    [Notes1] => Established by Gaby Viale in 1939, this 17 hectare estate is today run by his charming son Florent. The vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone whilst the whites are grown on steeper, poorer soils closer to the hill. The Viale’s are also proud owners of 1.8 hectares of Hermitage 
vineyard in the lieux-dits of Beaumes, Diognieres and Torras et les Garennes. In the cellar, he likes to ferment using some whole bunches, depending on the parcel and has turned to using 600 litre demi-muids for maturing his more concentrated wines; Gaby and Hermitage whereas the earlier 
drinking cuvées are aged 50-60% in wood. The white is 80% fermented in tank with 20% in oak.
                    [Notes2] => Northern Rhône
                    [Notes3] => Crozes-Hermitage
                    [Notes4] => Florent and david viale follow their father’s footsteps making outstanding crozes hermitage.  having established that older brother and winemaker florent was taller than anthony, he was, as expected, hugely impressed by the quality of these wines, made with minimal intervention at any stage of the process to ensure that this special place on the rhone can be truly expressed with the outstanding fruit quality.
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                    [Image1_URL] => 
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                    [Email] =>  
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                    [Notes1] => Established by Gaby Viale in 1939, this 17 hectare estate is today run by his charming son Florent. The vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone whilst the whites are grown on steeper, poorer soils closer to the hill. The Viale’s are also proud owners of 1.8 hectares of Hermitage 
vineyard in the lieux-dits of Beaumes, Diognieres and Torras et les Garennes. In the cellar, he likes to ferment using some whole bunches, depending on the parcel and has turned to using 600 litre demi-muids for maturing his more concentrated wines; Gaby and Hermitage whereas the earlier 
drinking cuvées are aged 50-60% in wood. The white is 80% fermented in tank with 20% in oak.
                    [Notes2] => Northern Rhône
                    [Notes3] => Crozes-Hermitage
                    [Notes4] => Florent and david viale follow their father’s footsteps making outstanding crozes hermitage.  having established that older brother and winemaker florent was taller than anthony, he was, as expected, hugely impressed by the quality of these wines, made with minimal intervention at any stage of the process to ensure that this special place on the rhone can be truly expressed with the outstanding fruit quality.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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                    [Address5] =>  
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                    [Phone] =>  
                    [Fax] =>  
                    [Email] =>  
                    [Website] =>  
                    [Notes1] => Established by Gaby Viale in 1939, this 17 hectare estate is today run by his charming son Florent. The vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone whilst the whites are grown on steeper, poorer soils closer to the hill. The Viale’s are also proud owners of 1.8 hectares of Hermitage 
vineyard in the lieux-dits of Beaumes, Diognieres and Torras et les Garennes. In the cellar, he likes to ferment using some whole bunches, depending on the parcel and has turned to using 600 litre demi-muids for maturing his more concentrated wines; Gaby and Hermitage whereas the earlier 
drinking cuvées are aged 50-60% in wood. The white is 80% fermented in tank with 20% in oak.
                    [Notes2] => Northern Rhône
                    [Notes3] => Crozes-Hermitage
                    [Notes4] => Florent and david viale follow their father’s footsteps making outstanding crozes hermitage.  having established that older brother and winemaker florent was taller than anthony, he was, as expected, hugely impressed by the quality of these wines, made with minimal intervention at any stage of the process to ensure that this special place on the rhone can be truly expressed with the outstanding fruit quality.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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VeganVegetarian

About this product +

Producer >

Established by Gaby Viale in 1939, this 17 hectare estate is today run by his charming son Florent. The vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone whilst the whites are grown on steeper, poorer soils closer to the hill. The Viale’s are also proud owners of 1.8 hectares of Hermitage vineyard in the lieux-dits of Beaumes, Diognieres and Torras et les Garennes. In the cellar, he likes to ferment using some whole bunches, depending on the parcel and has turned to using 600 litre demi-muids for maturing his more concentrated wines; Gaby and Hermitage whereas the earlier drinking cuvées are aged 50-60% in wood. The white is 80% fermented in tank with 20% in oak.

Viticulture >

This 17 hectare estate`s vineyard holdings in Crozes-Hermitage are close to the domaine on the eastern side of the hill of Hermitage. Syrah is planted primarily around Mercurol on an alpine soil of clay/sand/gravel over limestone. The vineyard approach is minimum intervention and harvesting is done by hand.

Winemaking >

12 months in 600 litre French oak barrels

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