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This textbook northern Rhône syrah has a lovely depth of colour and flavour. Expect plenty of blackberry, blueberry and spice flavours, all in delicious balance.
Product Code: RH50681
View all products by Nicolas Perrin
Maison Nicolas Perrin was formed in 2009 when two families joined forces from opposite ends of the Rhône. Nicolas, from the famous Jaboulet family, grew up in the Hermitage hillsides in the north of the region, whereas the Perrin family has been settled in and around the southern Rhône’s Châteaneuf-du-Pape appellation (most notably at Château de Beaucastel) since 1909.Nicolas Perrin classes itself as a 'boutique négociant', buying in casks of wines from well-known, respected northern Rhône growers. These are carefully blended by the team, and matured in oak casks to enhance both their character and their ageing potential. The aim of the finished product is fresh, harmonious whites and reds with sophisticated concentration.Following French tradition, the distinctive terroir of each appellation is of the utmost importance to Nicolas Perrin. The company produces exclusively northern Rhône wines, sourced from growers whose vineyards benefit from the region’s typically granite soils and excellent exposure. Syrah is the only red grape present in its wines, whereas the white grapes used are the Rhône’s classic viognier, marsanne and roussanne varieties.Nicolas Perrin wines range from inexpensive (but delicious) unclassified blends to the prestigious Côte-Rôtie. The company also helps The Society blend our Exhibition Crozes-Hermitage: Nicolas uses his extensive contacts to buy wines from a selection of renowned growers, and the wine is then blended and bottled by the Perrins. Interestingly, Nicolas Perrin is particularly passionate about partnering its wines with food, so much so that it has collaborated with the head chef at Château de Beaucastel to research food and wine matching in greater depth.
A narrow, funnel-shaped vineyard extends on both sides of the Rhône from Vienne in the north to Valance in the south. The scenery is often dramatic with many of the vineyards perched precariously on the steep valley sides. The wines match the scenery: deeply coloured, fine, spicy reds made from the syrah grape and rich, full-bodied whites made from marsanne and roussanne grapes, or the more aromatic viognier up in Condrieu. Granite, sandy silica and clay soils predominate though small traces of limestone may also be found in Hermitage, Crozes and Cornas. Production here is relatively small, accounting for less than 3% of the total for the Rhône Valley. Most of the wines are sold by appellation with three being white only, two red only and three others where both red and white can be made. The appellation Côtes-du-Rhône is rarely seen in the north and may well disappear altogether. On the other hand, full use is made of the vin de pays/vin de France category which allows producers to make slightly simpler wines from young vines or from vines that for one reason or another were not included in any appellation.Seyssuel There is no appellation Seyssuel. These steep vineyards on the left bank close to Vienne were once famous but fell into obscurity after phylloxera wiped them out in the 19th century. Since the late 1990s, however, there has been a move to reclaim this valuable land for the vine. Many growers are involved here and the results are extremely good. The wines are broadly similar to Côte-Rôtie in style but maybe riper and more dramatic, the vines, after all, face the evening sun and there is more heat here than in Côte-Rôtie. Full appellation status is probably just a few years away after the efforts of Ogier, Villard and Villa have done so much to put it on the map.Côte-Rôtie Red only. The “roasted slope”, only half an hour’s drive south of Beaujolais, this northernmost outpost of the syrah grape produces wines that at times can match Burgundy for delicacy and charm. The vineyard is very steep with an incline of as much as 60 degrees. Guigal is the most important producer attracting the highest prices, but there are dozens of smallholders making interesting wines. Guigal has made new oak very fashionable and many growers use it sometimes to excess.Condrieu White only from the viognier grape. The scent of apricot in a good example of Condrieu is almost intoxicating. Rapid expansion of vineyards means that there are lots of young vines and therefore wines that lack substance, so there is good reason to get to know the better growers, such as André Perret, François Villard and Christophe Pichon, and follow them..Saint-Joseph Reds from syrah and whites from marsanne and roussanne; reds are more exciting. The best Saint-Josephs have class and can be good value. Some of the best slopes are only now being replanted after years of neglect, so huge potential. Many top producers have started to bring out single-vineyard Saint-Josephs. All can be brilliant and though pricey, offer better value than top-end Côte-Rôties for example. Look for the grower’s name. Crozes-Hermitage Reds are made from syrah and whites from marsanne and roussanne. Crozes-Hermitage accounts for more than half of the northern Rhône and its wines are plentiful and accessible. Reds are better than whites. Crozes-Hermitage comes in two parts. The largest is on the flat, close to the river and what would have been a river bed. It produces deeply coloured reds that are soft and fruity and without question a perfect introduction to the syrah of the north. The other part is behind the hill of Hermitage, sometimes on granite but mostly on white clay and limestone. This is the historic heart of Crozes producing wines of interest and substance and the whites from here can be outstanding too.Hermitage Syrah for reds, marsanne with a little roussanne for whites. This amazing southfacing slope has the greatest pedigree of any wine in the Rhône Valley. Its complex geology ensures added interest and complexity and in good years, Hermitage may sit at the highest tables. The downside is that the quality and reputation of Hermitage wines from the best producers means that there is a very limited supply of the best wines, and prices are set to rise.Cornas Red only from syrah. It is a small appellation nestling in a half amphitheatre of mostly granite, all facing fully south. The climate here is significantly warmer so Cornas is often among the first to harvest. Wines are black, thick and often tannic in their youth. Style is changing and quality is on the up, almost matching Hermitage. Cornas remains an uncompromising wine and rewards good food. Always decant.Saint-Péray White only made from marsanne and roussanne. The granite of Cornas gives way to limestone. The wines have more acidity and keep well. For some unaccountable reason, historically, most of the wine was sparkling but mercifully things are changing. There is big potential for fine whites. Producer’s name is essential. The Drôme Valley This is a major tributary of the Rhône that rises in the Alps and joins up with the Rhône to the south of Valence. At the western end there are a few vineyards, mostly of syrah and sold as Côtes-du- Rhône Brézème. This is rare, very little known and amazingly good-value source for Crozes-like reds. Further east, the landscape becomes more mountainous and the grapes mostly white, clairette and muscat and wines are mostly sparkling. Clairette de Die is light and sweet, a bit like Italian Asti, while Crémant de Die is dry and full-flavoured.
"Excellent wine. Lots of dark fruit on the nose and a hint of pepper."
I would recommend this wine
"Excellent wine. Lots of dark fruit on the nose and a hint of pepper."
I would recommend this wine
There are no press reviews for this product.
"Very good Crozes Hermitage for the price. Better than the 2012 Domaine de Thalabert in my opinion. Dark, dense nose. Initially quite closed but opened up in decanter after a few hours and started to show some meatiness. The nose has an interesting baked element which I liked. Give this a decant for 4 hours. Fragrant from far. I think this wine delivers better on the palate. Savoury, quite complex, and satisfying with some stony element. Full bodied. Tannins imperceptible. Sweet long finish. Good balance of acidity."
Mr Ming Yao Chong (27-Nov-2018)
"Having noted the rave reviews of this wine I was looking forward to tasting. It all started badly when the cork came out in 2 pieces. I decanted for 4 hours and although there was a noticeable difference before and after, On the nose there was some type of fuel, my wife reckoned red wine vinegar. Tasted a small amount of fruit but nothing stood out. There was definite if not a bit overpowering spice, in fact I had a touch of heartburn after I had 2 glasses. My experience of this wine seems to be contrary to most every other persons. The wine was delivered yesterday, maybe I shouldn’t have opened it but waited a while, but I really wanted to taste having already put a case in reserves. Hopefully when I take it out of reserves in the future I will enjoy it more."
Mr Gordon Allan (27-Nov-2018)
"An outstanding wine, one of my favourites. Except for the fact that I like variety in my wine consumption I could quite easily drink nothing else."
Mr N E Rimmell (23-Oct-2018)
"Lovely Northern Rhone red. Decanted for 3 hours. Dark plum in colour with savoury and black fruits on the nose. These characteristics were also very prominent when tasting. Slightly tart finish with very well balanced tannins. "
Mr Tom Rodger (05-Oct-2018)
"I bought the Jaboulet "les Jalets" and this Perrin Crozes in order to compare and contrast.
This wine after 4 hours in the decanter morphed into utter deliciousness. A nose of black and red berries, and on the palate quite exceptional, If you enjoy Northern Rhone Syrah, you have a treat in store. Why it only got a Silver in the Wine Challenge is beyond me, but there it is.
Not sure how long this one will last on the list, I'm sure that a Christmas approaches it will fly out of the door.
Just make sure that you got your share, 2015 was a 10/10 vintage in N, Rhone and this example perfectly demonstrates how wonderful it was!!
Soorat Singh Esq (03-Oct-2018)
"Bought half a case of this to fill a gap while some 2015 Delas Crozes bought EP matures, and after the first bottle, very glad I did. Full, rich, powerful and surprisingly complex with lots of dark fruit and a touch of smokiness. Needs a good decant at this stage of it's life, but opens up nicely after a couple of hours. I can definitely see myself having to go back for more of this before the 2020 drinking window on the Delas comes around - if there is any left! "
Mr Matthew Huntingford (12-Sep-2018)
"This is really very good. Deep crimson colour. Savoury, black olive nose, rarher closed at first. Initial impression: some tannin, smoky, structured palate. With herbed chicken thighs and as it opens out, a lovely intense and harmonious, fruity, food friendly wine which will improve with time. I ordered a quantity of the '15 Perrin Crozes en primeur, yet to be delivered. If, as I suspect, this is essentially the same wine- jackpot!"
Mr Roger Ogle (07-Mar-2018)
"I beg to differ from other reviewers. My tasting note is that as a Society wine rather than an Exhibition wine (and therefor at a lower price point) it might have cut the mustard but I think the Exhibition label promises a certain level of quality that this did not reach. I tried four bottles of this before making up my mind and found it lacking in fruit, austere and unappealing. And It is difficult to make syrah unappealing. Perhaps it is just that Crozes is not my thing. Given that other reviews are so positive I hesitate to be dogmatic and only suggest you try one bottle first before going to a case."
Mr Peter McFarlane (08-Nov-2017)
"I'm not a fan of Syrah in general but this is excellent . Beautiful black fruit compote nose, generous and with enough acidity to make it a great food wine. Hints of graphite and oak, opened up nicely in the glass."
Mr Rafael Goncalves (07-Apr-2017)
Mr Eain Green (28-Nov-2016)
"This went beautifully well with smoked duck breast. Slightly closed on the nose but a deliciously balanced and well structured wine. Recommend."
Mr James Ashworth (18-Sep-2016)
Mr Jason Mossman (17-Aug-2016)
"Disappointing, no real concentration but not faulty. It brings into question my decision to purchase en primeur the Perrin-Jaboulet Crozes 2013. I really hope that this is NOT the same wine that I purchased and sits in my reserves."
Soorat Singh Esq (17-Apr-2017)
"Pleasant but insipid. This not feel at all like a Northern Rhone, no kick whatsoever. Disappointing, especially for an 'Exhibition' wine."
Mr Steven Ronksley (04-Jul-2016)
"Chocolate with a blackcurrant finish . Lacked some of the weight I would normally associate with a Northern Rhone Syrah"
Mr Duraiswamy S Rajan (03-Jul-2016)
"Its Ok ...but did not speak to me. Not in the same price to value league as some of the other WS wines I've tried."
Mr Robert Summers (20-Jun-2016)
"Surprisingly smooth. Dark fruits and bitter herbs, with a hint of liquorice.The tannins give excellent grip."
Mr Bruce Marson (29-Apr-2016)
The Times (21st Nov 2015)
Crozes-Hermitage. Any of you serving pheasant or grouse should snap up this
gorgeous, warming winter spice-licked Victoria plum, bramble and
mulberry-layered red. - Jane MacQuitty"
The Observer (15th Nov 2015)
"…The Wine Society,
whose own-brand offerings from the northern Rhône include Hermitage from the
legendary JL Chave and this peppery syrah from the Maison Nicolas Perrin
stable. - David Williams"
thewinegang.com (3rd Nov 2015)
"Made by top Rhône
negociant Nicolas Perrin (formed by the northern Rhône's Jaboulet family and
the Perrins of the south), this a beautifully judged 100% Syrah, all sinewy
tannin and crunchy blackberry and raspberry, with an undercurrent of savoury
meatiness and peppery seasoning, and finishing appetisingly fresh. 89/100"
"Very fruity, lovely colour and delicious."
Mr Dean Dundas (23-Apr-2015)
"Very nice with all the flavours you would expect from a Rhone red with some ageing potential."
Mr David Jones-Percival (24-Sep-2014)
"Very happy with this wine. Just what you expect from a quality Crozes-Hermitage."
Mr Geoffrey Seabrook (29-Jun-2014)
"Subtle fruits, perhaps blackberry, but fresh not jammy, hint of cedarwood, medium to full, not as full on as a syrah but a quality, subtle full mouthful. Well made, clever, enjoyable, value."
Mr Charles Stokes (08-Dec-2013)
"Since my enthusiastic review in March I have tasted 8 bottles of this wine. Each had the same lovely blackcurrant bouquet of Syrah. However the wine tastes lean and astringent which is even more pronounced next day. I have been unable to finish several bottles. My bottles were certainly not "brimming with dark-fruit flavours" as described by The WS. A big disappointment for what is called "an important wine for The Society". The last reviewer seems similarly let down. What do other members think?"
Raymond A Fulton (08-Dec-2013)
"This is pretty awful stuff. It has notes of cabbage and a herbaceous character rather than the ripe black fruit and pepper I was expecting. Why is the quality of the Exhibition Range so variable? By comparison, the Rioja and the Malbec in the range are lovely and great value for money."
Mr James Williamson (06-May-2013)
"Lovely refined Syrah bouquet. Very fresh, medium-bodied blackberry fruit. Finishes quite dry but softens with airing. Vast improvement on Exhibition Crozes 2009. Well done WS for decision to change source."
Raymond A Fulton (13-Mar-2013)
Richmond & Twickenham Times (1st Nov 2013)
blackcurrant, tangy, tarry fruit gums nose with a juicy tangy blackcurrant
flavour with a hint of tar and a lovely tartness to the luscious ripe jammy
fruit. Parfait! - John McNerney"
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We do moderate comments and reviews, purely to ensure that content published on The Wine Society's website is of value to members, and is fair and balanced. We're delighted to say that in the vast, vast majority of cases, our members' input is just that! We will normally approve comments for publication as long as they:
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
Alcohol by volume%
Units per standard bottle
We always include the abv (alcohol by volume) in our wines online, in our Lists and in our offers. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
It is generally accepted that over the last 20 years or so alcohol levels in wine have been increasing. There are many reasons why, including but not limited to the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most strip the flavour as well as the alcohol, and we don't buy wines made in this way.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Our tasting notes should be able to give you an idea of the style and fullness of an individual wine.
We are committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows you to make your own informed choices.
An additional figure used on some labels (including all our Society and Exhibition wines) is the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content (so a 13% wine in a standard 75cl bottle will have 9.7 units ).
For more information, please get in touch with us or visit drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.