The Societys Exhibition Crozes Hermitage 2021 view 1

The Societys Exhibition Crozes Hermitage 2021 view 2

The Societys Exhibition Crozes Hermitage 2021 view 3

The Societys Exhibition Crozes Hermitage 2021

The Society's Exhibition Crozes-Hermitage 2021

Red Wine from France - Rhone

5 Reviews

The Exhibition brief is to express a vineyard in greater depth than the broader brush of The Society’s range provides. It’s nailed by this copybook Crozes, a 100% syrah with charm, precision and delicious, crunchy blackberry fruit.

£14.50 Bottle

£174.00 Case of 12

In Stock

Code: RH64751

Wine characteristics

Red Wine
Light to medium-bodied
Syrah/Shiraz
75cl
Now to 2024
13.5% Alcohol
no oak influence
Cork, natural

100ml of this wine contains 77 kcal
The bottle contains 10.1 units of alcohol
A 125ml glass of this wine contains 96 kcal and 1.7 units of alcohol

The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week. For information and support on responsible drinking please see www.drinkaware.co.uk. For more information about how calories in wine are measured, click here.

Domaine des Alexandrins

Alexandre Caso and Guillaume Sorrel are the men behind Domaine des Alexandrins. Having begun the enterprise as an agency supplying specialised labour for vineyard work, Alexandre’s first employee was Guillaume, son of renowned winemaker Marc Sorrel. The business did so well that Alexandre soon offered Guillaume a partnership.

Having made a success of their business they then decided to diversify a little and rented some neglected vines in Saint-Joseph in 2009, a hectare in Crozes-Hermitage in 2011 and a further parcel of Saint-Joseph at Tournon in 2012. They now control some 10 hectares in total.

Using the facilities of Chapoutier, Marc Sorrel and now their own winery at Mercurol they have made a variety of wines. They use no pesticides or herbicides and work each vineyard with real respect for the environment. The harvest is all done by hand and brought to the stone walled winery where bunches are destemmed and fermented in concrete followed by a three day maceration. The wines are then aged between one and four years in barrel. The results are very promising indeed.