Domaine & Maison Les Alexandrins
"Domaine & Maison Les Alexandrins" came into being with the collaboration of three figures of the Northern Rhone Valley: Nicolas Jaboulet, 6th generation of a winegrowing family in Tain l’Hermitage since 1834, Guillaume Sorrel, son of Marc Sorrel of Domaine Sorrel in Hermitage, and Alexandre Caso, specialist in the terroirs of the Northern Rhone.
They came together in 2012 when Jaboulet (head of Maison Nicolas Perrin founded in 2007) and Sorrel along with Caso (who together founded Domaine Les Alexandrins in Mercurol in 2009) began working parcel by parcel in Crozes-Hermitage for the wines of Maison Nicolas Perrin. Their shared knowledge of the terroir, of the wines that have marked the history of the Northern Rhone Valley, and their appreciation of the great wines of their region quickly inspired them to go even further together.
From two sites located in Crozes, one near the Pont l’Isère and the other near Beaumont Monteux, the 2016 Crozes Hermitage spent 12-18 months in a mix of used barrels. It offers terrific blackberry and cherry fruits intermixed with lots of peppery herbs, spice, and earthy minerality. Deep, layered, and pure on the palate, with medium-bodied richness and polished tannins, it’s a rocking wine from this estate. - 93pts, Jeb Dunnuck
- "Domaine & Maison Les Alexandrins" came into being with the collaboration of two key figures of the Northern Rhone Valley
- Nicolas Jaboulet, 6th generation of the famed Jaboulet family in Tain l’Hermitage since 1834 and Guillaume Sorrel, son of Marc Sorrel of Domaine Sorrel in Hermitage
- Their goal is to achieve the finest expression of the appellation
Pepper, blue fruits, pretty violets, graphite, couldn't be more different from their Crozes. Very polished and pretty with a brooding intensity. Very fresh linear acidity, fine boned tannins, very intense and so much complexity. Very good now, but will be unbelievable in 5 years. - 93pts, UC Tasting Panel
- A beautiful red color with purple undertones, this wine develops aromas of black fruit, slightly roasted cocoa, pepper and sweet spices
- Ageing in 1 and 2-years-old barrels for 15 months
- The mouth is full of freshness, with fine tannins that give it volume and roundness