Domaine de Roure Crozes-Hermitage AOC - Paul Jaboulet Aîné

With the Paul Jaboulet Aîné Domaine de Roure Crozes-Hermitage, a first-class red wine finds its way into the glass. It reveals a wonderfully dense, purple-red color. When the glass is slightly tilted, a charming garnet-red hue appears at the rim. If you swirl it to give it some air, this red wine reveals great density and richness, which shows in the “church windows” on the glass wall. With a little time in the glass, this Old World red displays wonderfully expressive aromas of strawberry, red currant, and violet, rounded off by further fruity nuances contributed by maturation in wooden barrels.

On the palate, the Domaine de Roure Crozes-Hermitage by Paul Jaboulet Aîné opens pleasantly aromatic, fruit-driven, and well balanced. On the tongue, this powerful red wine is characterized by an exceedingly dense texture. The finish of this well age-worthy red wine from the Rhône Valley wine region is impressively long. Once again, hints of red currant and strawberry appear.

Vinification of the Paul Jaboulet Aîné Domaine de Roure Crozes-Hermitage

This red wine clearly focuses on a single grape variety, namely Syrah. Only the best grape material was used for this exceptionally powerful varietal wine from Paul Jaboulet Aîné. Naturally, the Domaine de Roure Crozes-Hermitage is also shaped by the climate and viticultural style of Crozes-Hermitage. This French wine can truly be described as an Old World wine that presents itself in an extraordinarily impressive way. After the harvest, the grapes are quickly brought to the winery, where they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Vinification is followed by several months of aging on the fine lees before the wine is finally bottled.

Food recommendation for Paul Jaboulet Aîné Domaine de Roure Crozes-Hermitage

This red wine from France is best enjoyed at a temperature of 15–18°C. It pairs perfectly as an accompanying wine with pumpkin casserole, potato pan with salmon, or stuffed cabbage rolls.

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