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2005 Gilles Robin - Crozes-Hermitage 1920 Syrah - France - Northern Rhone - Crozes Hermitage - Red

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France - Northern Rhone - Crozes Hermitage

Red Syrah
Producer Notes

The wines of Gilles Robin Estate are highly rated internationally and greatly reward those who seek them out. With a family history of winegrowing spanning four generations (Louis Pasquion acquired its first parcels in 1920), Robin started out the way many in the Rhone do: his family sold grapes to the local cooperative. The majority of the estate was planted in the late 1940s by Robin's... More »

IWC ...
Drink Dates
Comm: 2010-2020 VF: 2013-2035

IWC ...
Source International Wine Cellar
Issue Issue 142
Author Enforcer5981
Site / Blog   Trust Rating 96.25%
Tasted On 10/29/2011
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Author Levi H
Site / Blog   Trust Rating 100%
Tasted On 01/12/2010
Drink Dates 2010-2020

A darkly opaque cranberry color, the nose strikes me as "exactly like I want it to smell", that is - varietally correct for Syrah grown on granitic soils. Smells of fat, plump blackberries rolled in camphor esters and balanced on a mound of green and black peppercorns mixed with English Breakfast tea. The overall impression is one of mouth-watering freshness. The palate shows spicy black pepper and tannins with intense high-bush cranberry fruit. These fruit flavors lend a good grippy acidity to the mid-palate that leads into a pleasant black tea finish. The neutral oak treatment clearly helps and this is quite likable.

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Author Laura C
Site / Blog About me Trust Rating 96.875%
Tasted On 01/11/2010

A fine example of Rhone Syrah - for me, the "cozy" enveloping fruit make this Crozes an ideal choice for fireside drinking. It has a dark bluish-ruby core with aromas of black pepper, tar, olives, game, and black fruits. In the mouth, I was delighted by the balance of minerality and smooth black cherry flavor. The fine-grained tannins make this easy to drink and should allow for additional aging. The finish was medium plus and rather appealing by the persistence of the lush fruit. A very good quality wine.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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