Louis Bernard le Hameau Crozes-Hermitage Ac 2007

Established in 1976 in the Rhône Valley, we strive to make terroir-driven wines expressive of the Louis Bernard style: fruity and concentrated while also supple and well-rounded. Boasting a beautiful aromatic complexity and good structure, our wines can be enjoyed young, but also have great aging potential.
In order to obtain the high-quality grapes needed to make exceptional wines, Louis B... Read more
Established in 1976 in the Rhône Valley, we strive to make terroir-driven wines expressive of the Louis Bernard style: fruity and concentrated while also supple and well-rounded. Boasting a beautiful aromatic complexity and good structure, our wines can be enjoyed young, but also have great aging potential.
In order to obtain the high-quality grapes needed to make exceptional wines, Louis Bernard holds long-term contracts with about fifteen growers. Our oenologists and winemakers work closely with our growers, and we offer them incentives to surpass our defined level of quality. In this manner, we are able to obtain premium fruit year after year, enabling us to produce wines of consistent quality and style for a great value. Proof of our strategy’s success can be seen in the over thirty-five scores of 87+ points that we have received from Wine Spectator since 2000.
The Chartreuse de Bonpas, a 12th century convent located just outside of Avignon in Caumont-Sur-Durance, is home to our organically-farmed estate vineyards, 42 acres of Grenache, Syrah, Mourvèdre, Grenache Blanc, Clairette, and Viognier. Read less
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Food Pairings for Louis Bernard le Hameau Crozes-Hermitage Ac
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Filet of Beef with Blue Cheese, Rosemary & Pine Nut Sauce Recipe
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Lamb Chops Crusted with Fennel & Black Pepper Recipe
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Seared Beef Tenderloin with Arugula & Mushrooms Recipe
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Beef Stroganoff with Cremini & Porcini Mushrooms Recipe
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Beef Tenderloin Medallions with a Rosemary & Thyme Crust Recipe
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Individual Beef Croustades with Boursin & Mushrooms Recipe
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Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling Recipe
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Sear-Roasted Beef Tenderloin with Herb-Mustard Sauce Recipe
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Lamb Chops with Lemon, Thyme & Mustard Butter Recipe
6 x 75 cl 2007 FRANCE 3-6 weeks arrival
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