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Like Hermitage, the northern Crozes village of Gervans is a severed fragment of the Ardèche granite uplands on the opposite side of the Rhône. In fact, only 10% of Crozes is on granite, with the majority composed of alluvial and clay soil, covered by thick layers of the iconic galets roulés. However, it’s on the granite around Gervans and Larnage, on frigid, rocky slopes that Souillard finds the kind of purity and freshness he craves in his Crozes wines. Souillard only makes between three and four barrels of the village Crozes each year. It’s a blend of two parcels in Gervans: one on pure granite soils high up the slope (which brings a great deal of freshness); and the second from a mix of granite and gravel soils closer to the river.
The ferment is mostly whole bunch in stainless steel before élevage of 14 months in old barriques (a minimum of three years and up to 10 years old). The style hinges on structure, moderate alcohol, tension and balance, and is therefore quite removed from the softer, plusher style of Crozes found further south.