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Étienne Bécheras

Syrah,
 2018

$27.99 $26.99/bottle

In stock

Description

Becheras’ Crozes-Hermitage is produced from old vines situated on a steep hillside vineyard. In addition to red currants, this wine shows savory characteristics of black tea, pepper, forest floor, and spices

Variety: Syrah
Region: Crozes-Hermitage, France
Winemaker: Étienne Bécheras
Size: 750 ml
Alcohol: 14.5%

Winemaker's Notes

Etienne typically produces about 500 cases of this wine annually, half of which is reserved for the US market. It is voluminous with sweet blackberry fruit and an undercurrent of licorice, game, and a firm, sweet tannic structure – a wine of exquisite value

John's Notes

I opened the Étienne Bécheras Crozes-Hermitage Syrah 2018 this past Friday while working on wine structures in preparation for my upcoming blind tasting.  The nose screamed Northern Rhone Syrah with its notes of black pepper, violet, red/black plum and cured meat.  The palate accordingly delivered those same characteristics plus savory notes of blackberry, herbal tea, clove and black olive

Nerdy Details

Winemaker: Etienne Becheras

  • With vineyards principally situated in the Saint-Joseph appellation, supplemented with limited but well-placed holdings in Crozes-Hermitage, Becheras’s wines are an excellent example of wines from this mid-section of the Northern Rhône and offer compelling value

Variety:  100% Syrah

Region: Crozes-Hermitage, Northern Rhone, France

Climate/Vintage:

  • Northern Rhone generally has a moderate continental climate with cold winters, warm summers, and adequate rainfall (mostly in winter)
  • The cold Mistral blows from the North reducing risk of fungal disease. The Mistral also reduces vigor and yields, which accordingly increases flavor concentration in the fruit

Viticulture:

  • The domaine farms organically
  • Grapes are from south-southwest facing gently sloped estate parcels in Mercurol
  • Soil Types and Compositions: Loess and river stones
  • Vine Age, Training, and Density: Trained in Cordon and planted at 5,000 vines/ha, vines average 15 years old
  • Yields: Controlled through severe winter pruning, de-budding, and an occasional green harvest, yields average 35 – 40hl/ha
  • The vineyards are placed on long terraces supported by hand-constructed stone walls. As a result, almost all work must be done by hand without the aid of mechanical implements

Winemaking: 

  • Fermentation: After total destemming and a 1-3 day cold soak, wine ferments spontaneously in concrete vats. Cuvaison lasts 18-22 days
  • Extraction: Red wines see pumpovers, punchdowns, and racks and returns during fermentation
  • Pressing: Vertical basket press
  • Élevage: 12 months in 600L demi muids
  • Fining and Filtration: Unfined, unfiltered

Alcohol:  14.5%

Pairs Well With: Pepper crusted steak, grilled vegetables, well-seasoned burgers

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