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| Nadia and Pascal Fayolle are the third generation to manage their 21.5 hectare family property: 14ha in Crozes, 6ha in Hermitage and 2ha in St Joseph. Their prized Hermitage vineyards are on ideal south-facing slopes with 30 to 40 year old vines. The Fayolles began estate-bottling their Hermitage and Crozes Hermitage wines with the 2003 vintage. Around 40% of the production is estate-bottled, the rest is sold in bulk to many renown Northern Rhône negociants. The domaine is named after the common swift, that migrates through the Rhône corridor. Farming practices: The Fayolles plow the soils in all of their vineyards and use no herbicides or chemicals. When needed, only organic fertilizer is used to restore soil’s balance. To enhance ripening, air circulation and the health of the fruit, the Fayolles green harvest and remove leaves. They harvest entirely by hand, sorting the grapes in the vineyard and again at the winery to remove any damaged or unripe fruit. Hermitage is an AOC covering 130 hectares and is located on the only hill overlooking the town of Tain l’Hermitage, on the left bank of the Rhône river, in the Drôme region. Crozes-Hermitage is an AOC that covers 1,200 hectares stretching across the 11 villages that form the “canton” of Tain l’Hermitage. |
| Domaine des Martinelles Website |
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| Crozes-Hermitage Blanc |
| 95% Marsanne and 5% Roussanne grown in the vineyards on the south-southwest facing slopes in Gervans and Larnage, north of Tain l’Hermitage. The soil is composed of loam (kaolin) and loess. While the average age of the white wine vines is 20 years, one third are sélection massales Marsanne vines planted in the 1940s by the Fayolles' grandparents. The Roussanne vines are younger; they were planted by the Fayolles themselves, and are from clones. Pascal Fayolle gently presses whole clusters in a pneumatic press for 3 hours, cools the juice and removes solids, and then allows the alcoholic fermentation to start in stainless steel tanks. When it finishes and the temperature of the must has started to decline, he transfers the young wine to 600 liter demi-muids, which are 4-5 years of age. The Crozes Blanc is aged on its lees in these same casks for 12 months in the domaine’s deep underground cellar. Fayolle blocks the malolactic fermentation to ensure the wine’s freshness and bright fruit. The casks are then assembled and the wine spends two additional months in tank before bottling. |
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| Crozes-Hermitage Rouge |
| 100% Syrah from vineyards that lie at the foot of the south-west facing hills, in Gervans, north of Tain l'Hermitage. The vines average 20 year old and the soil is limestone, clay, sand and granite. The grapes are destemmed and given a 20 day fermentation and maceration period. During the first two weeks, twice daily pumping-over, decreasing to once daily during the last week, to avoid over-extraction. The wine is aged for 14 to 18 months in 2 to 6 year old 600 liters demi-muids, in the domaine's deep cellars. |
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| Hermitage Rouge |
| Made from 100% Syrah, this wine comes from the different lots on the hillsides of L’Hermitage which are located in the areas of La Baume and La Pierrelle. They are south-facing. Dark wine with a lovely brilliance and with violet glints. Intense nose to fruity ripe aromas with some woody and toasted notes. In mouth it is rich, fleshy and well-structured with smelted tannins and a good length. |
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