For Cave de Tain making a 'Sans Sulfites' Syrah isn’t just an experiment or an attempt to keep up with trends; it is the epitomy of Tain’s philosophy. Syrah, a variety in which Cave de Tain excels, is grown within Crozes-Hermitage classified vinyeyards on the left bank of the Northern Rhône valley. All growers practice reasoned (or even organic) viticulture as part of the strict sustainable practices laid down by the Vignerons en Développement Durable (VDD), which Cave de Tain have followed since 2007. Vine health is paramount with practices such as 'épillonnage' (removing secondary shoots to aerate the grapes, increasing the vines' resistance to humidity without the use of treatments) regularly monitored in each plot. All vineyards are within 15km of the cellar, meaning the grape harvest is delivered quickly and in prime condition, negating the need to add sulphur. In the winery (which benefitted from considerable investment in 2014) hygiene control measures are impeccable, another key factor in making a wine ‘sans sulfites’. Grapes are carefully selected and destemmed. Temperature controlled fermentation and maceration takes place in stainless steel tanks to preserve the purity and freshness of Syrah.
Deep, intense morello cherry colour. Vibrant dark cherry fruit on the palate with fresh, mouthwatering crunchy tannins supporting the juicy, clean Northern Rhône fruit.
Delicious with cold cuts, lamb, guinea fowl and a cheese plate
Sommelier Wine Awards 2019