Crozes-Hermitage AOP Les Habrards 2021 Maison Jean-Baptiste Souillard

What kind of wine is it?

Crozes-Hermitage Les Habrards from Maison Jean-Baptiste Souillard is a red wine from the Northern Rhône made from Syrah . It is dry and precise, with medium-full body, fine tannins, and a well-integrated freshness that supports the drinkability. Spontaneous fermentation with indigenous yeasts and the use of whole bunches defines a spicy profile and a vertical structure. Aging in used oak barrels preserves the identity of the grape variety and soil, and the character remains elegant with aptitude for bottle aging.

Where does it come from?

It originates in the Crozes-Hermitage region, in Gervans, on the left bank of the Rhône in France. The vineyards are located on a terraced, west-facing slope , at about 200 meters above sea level, in a breezy setting that favors even ripening. The shallow, rocky soils are composed of decomposed blue-gray granite and offer excellent drainage. These conditions produce a taut, mineral-rich Syrah, with crisp aromas and a pronounced salinity.

How it is produced

The Syrah grapes are sourced from sustainable practices and harvested according to phenolic ripeness. In the cellar, fermentation occurs spontaneously with indigenous yeasts and a 2-3 week maceration, with targeted pumping over to manage the extraction of color and tannins. The use of whole bunches adds structure and spicy notes. Aged for 13-18 months in used oak barrels , without fining or filtration, to preserve the integrity of the wine.

Tasting notes

The color is an intense ruby red with purple highlights. The nose reveals dark fruits such as blackberry and plum, fine spices, aromatic herbs, and a mineral note of wet stone typical of granite soils. On the palate, it is dry, precise, and linear, with a savory entry, lively acidity, and refined tannins. The finish is long and vibrant , with a lingering spice, dark fruit, and a saline sensation that invites another sip.

What does it pair with?

It pairs well with grilled or pan-fried red meats , game, and aged cheeses, thanks to its combination of fine tannins, freshness, and savory flavors. It also pairs well with umami-rich dishes and mushroom-based sauces or meat reductions, where the spicy notes of Syrah find continuity. Regionally, it pairs well with hare civet or roast lamb with Provençal herbs, while with Italian cuisine, it pairs excellently with braised beef or wild boar stew.

When to serve it

Ideal for meat-based dinners and for those seeking a technical, energetic, and easy-drinking red. Serve at 16–18°C in large glasses , with brief aeration or decanting if young. This softens the tannins and brings out the aromatic notes clearly. Its freshness is immediately appreciated and it also has good aging potential: with proper storage, it develops more complex aromas and a silkier texture, with a drinking window that remains broad for several years.