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$22.30* * Suggested retail price
"Domaine & Maison Les Alexandrins" came into being with the collaboration of three figures of the Northern Rhone Valley: Nicolas Jaboulet, 6th generation of a winegrowing family in Tain l’Hermitage since 1834, Guillaume Sorrel, son of Marc Sorrel of Domaine Sorrel in Hermitage, and Alexandre Caso, specialist in the terroirs of the Northern Rhone. They came together in 2012 when Nicolas Jaboulet (head of Maison Nicolas Perrin founded in 2007) and Guillaume Sorrel along with Alexandre Caso (who...
Bright Ruby in colour with purple undertones. On the nose, red fruit, fullbodied and very harmonious with aromas of blackcurrant, blueberries along with notes of spice. The mouthfeel is fresh, the wine is lively and mineral. The tannins are soft and round and give immediate pleasure. The balance between alcohol and acidity reveals a harmonious wine. The softness and finesse of Viognier allows to create a wine that is more powerful and full bodied than a simple Syrah.
The substratum of the right bank of the Rhône River is composed of primary
rocks such as granite from old volcanic rocks from the Massif Central. Its sandy-clay soils are also composed of granite elements. The important amount of granite gives the wine a powerful and rustic character as well as minerality. The geological components of the left bank of the Rhône are more varied. There is granite soil as well as some plots covered in pebbles remaining from the glaciers. The pebbles have been rounded and polished by the Rhône and keep the heat of the day and give it back at night. This helps the concentration of sugars and aromas.
Situated between the semi-continental climate of Burgundy and the Mediterranean climate of Provence, the winters are continental: cold, wind and little rain. The summers are Mediterranean: hot with storms and little wind. Thanks to the contrast in the climate, this Syrah reveals intense aromas of red fruit and spices and a beautiful minerality.
The grapes are cold-macerated before fermenting to develop the fruit. Maceration and fermentation for a fortnight with pumping over the first few days and then pumping down towards the end. Part of the wine is aged for 5-6 months in stainless steel tanks. This type of tank helps keep the freshness and fruit. The other part is aged in oak tanks for the same amount of time to help extract the tannins.
- 90 Points -
"Smooth and lush with lovely depth; cassis, blackberry, minerals and spice;elegant and generous; long and balanced."See detailed press review