Domaine des Lises Equis Crozes-Hermitage 2020
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Hand-harvested grapes are 70% to 100% de-stemmed to focus on the purity and primary fruit freshness that is meant to be enjoyable immediately.
Other Vintages
2019-
Wine
Spectator
Maxime works with approximately 12 acres of sandy soil with round, gravel-like stones. The vineyards are planted with Syrah vines between 18 and 25 years old. Maxime focuses on quality rather than quantity, using traditional methods with an emphasis on low yields. No herbicides are used and everything is done by plough. Once the grapes are harvested, they are destemmed and spend between 20 and 30 days in tank. 5-10% new oak is used and generally just one racking is done during aging.
Maxime has also started another project under the name EQUIS with his partner, Thomas Schmittel. This project focuses on vinifying, aging, bottling, and marketing wines, much like a négociant company. Maxime and Thomas work closely with the growers to ensure that their beliefs are in sync - that the farmer is as much a part of the terroir as his soil & vines, and therefore, will take meticulous care of his land.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Crozes-Hermitage is Northern Rhone’s largest appellation, surrounding the steep granite faces of Hermitage to its north and south. Here the rolling vineyards are less extreme and its soils, rich in clay-limestone and alluvial matter, produce Syrahs that range from fruity and charming to lush and seductive. The Syrahs of Crozes-Hermitage have more mass than those from St. Joseph but are less intense than those from Hermitage. While many are intended for early consumption, some of the best Syrahs from Crozes-Hermitage will age beautifully for 5-10 years.
Up to 15% of white grapes may theoretically be added to red Crozes at the time of fermentation but whether this is done or not depends on the decision of the winemaker. The best Crozes-Hermitage Syrahs will be fleshy with black fruit (currant, blackberry and black cherry) and bay leaf qualities, notes of tar and stone, and a well-concentrated finish of smooth tannins.
About a tenth of the wine produced in Crozes-Hermitage is white, primarily composed of Marsanne supplemented by smaller amounts of Roussanne.