• WS: 90

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Cave de Tain Crozes-Hermitage White 2009

Winemaker's Notes:

Careful selection of grapes depending on the origin. Direct pneumatic pressing. Fermentation in stainless steel tanks under controlled temperature (60 to 64 ºF). Matured on lees for 6 months in stainless steel tank. Then early bottling.

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Winery: Cave de Tain
Color: White
Varietal: Marsanne
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Cave de Tain:
  When you think Cave de Tain, your mind should instantly jump to Syrah. Syrah is the only red varietal that Cave de Tain makes into wine, making it a specialist in its production. Not only that, but it is also the leading producer of “cru” wines in the Northern Rhone Valley, with about 2,500 acres of grapes planted. Cave de Tain is a collective of about 330 growers... Read more
  When you think Cave de Tain, your mind should instantly jump to Syrah. Syrah is the only red varietal that Cave de Tain makes into wine, making it a specialist in its production. Not only that, but it is also the leading producer of “cru” wines in the Northern Rhone Valley, with about 2,500 acres of grapes planted. Cave de Tain is a collective of about 330 growers located in Rhone Valley, France. Louis Gambert de Loche founded Cave de Tain in 1933 and became its first president. The wines produced as a part of the Cave de Tain l’Hermitage are sourced across many terroirs and domaines, including Crozes Hermitage, Hermitage, Cornas, Saint Peray, Saint Joseph, and Vin de Pays. Not only does it encompass wine produced across these regions, but it produces almost half of the wine grown in the Crozes Hermitage. Read less

Member Reviews for Cave de Tain Crozes-Hermitage White

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Snooth User: clementa
91084467
5.00 5
08/09/2011

Five glasses



Tasting Notes:

Pale yellow color with emerald green tint. Rich nose more complex is revealing exotic fruits (pineapple, mango), anise and bitter almond aromas. A well-balanced and fresh wine and a lemony finish just like biting into a fresh, ripe grape.

Careful selection of grapes depending on the origin. Direct pneumatic pressing. Fermentation in stainless steel tanks under controlled temperature (60 to 64 ºF). Matured on lees for 6 months in stainless steel tank. Then early bottling.

Aged in Steel.

Notes: Direct pneumatic pressing. Fermentation in stainless steel tanks under controlled temperature (60 to 64 ºF).

Wine Specs:

Alcohol: 12.5%

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