2021 | Marc Sorrel | Crozes-Hermitage Blanc

White flower honey and beeswax, orange and grapefruit zest, candied fruit, poached pear, roasted mango, pineapple, yellow melon, grilled hazelnut, sesame oil and gray pepper: this Crozes-Hermitage takes us on board with delight in a farandole of voluptuous aromas. On the palate, the balance is magnificent: the wine has managed to preserve a beautiful sensation of freshness and energy, even more assertive than in the previous vintage. The velvety start, deploying gourmet flavors of honeyed stone fruits and pear coulis, gives way to a mid-palate carried by a juicy acidity, with its accents of citrus cartons. Fine peppery bitters structure the finish, making the wine very stimulating.

Producer Information

Marc Sorrel is a leading estate in the Hermitage appellation of the northern Rhône, producing traditionally styled, long-lived red wines from Syrah as well as white wines from Marsanne and Roussanne. The estate was founded in 1928 by Félix Sorrel and from 1984 to 2018, was run by his grandson Marc. Today, Marc's son Guillaume is at the helm of the domaine. The estate is best known for its Hermitage wines, sourced from several plots on the famous hillside. Typically, the vines are planted on granite-based soils, and enjoy the region's sunny, south-oriented mesoclimate. Some of the vines are more than 60 years old, and produce tiny yields of intensely concentrated berries. There are four Hermitage wines in Marc Sorrel's current portfolio – two red and two white and are varietal expressions of Syrah and Marsanne respectively. The top red wine, Le Gréal, is produced in tiny amounts from the best old vine parcels of Syrah within the estate with a small portion of Marsanne. The white wine, Les Rocoules, is predominantly Marsanne with a little Roussanne. Marc Sorrel also makes a red and a white Crozes-Hermitage wine. In the winery, the grapes are often whole-bunch fermented. The white varieties are fermented in large used oak barrels to impart a soft oak influence. All wines are aged in old oak barrels in the cellar for a period prior to bottling.

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