Croze Hermitage & Saint Joseph

Northern Rhone Wines


Owned by Olivier and Maryline Dumaine, whose family has continuously grown grape at their estate since 1650. Located in the village of Larnage in Crozes – Hermitage , their philosophy is “Quality is better than quantity.”


Hand harvested with rigorous sorting in mid September, carried immediately to winery to be destemmed, vatted and cooled for aromatic freshness . All native yeast fermentation, in cement vats for whites, and stainless for reds before maturation in neutral oak, using no new oak. All vineyards are hand – farmed without pesticides or herbicides on sloping granite hills.

Crozes-Hermitage Blanc 2018 (100%Marsanne) Lutte Raisonée Farming
New Vintage 

Drink Rhone: “Accentuated rich aromas of ripe fruits, pear in syrup, apricot juice prominent, with a sun-filled with raisin. The pallet is wide, very smoothly textured, unfurls a real sphere of abundance with fleshy content, an a rich bearing on the finish.” Grown on steep slopes the 50+ year old vines are tighty spaced for tiny yields and grown vertically trelissed to single posts. Destemmed, slow-pressed, native yeast fermented in cool stainess and aged 6 months in neutral oak White Hermitage barrels, using no new oak. Only 30 cases annuallly to the entire US! A very special wine with body similar to White Burgundy.

Saint Joseph 2018 (100%Serine Clone of Syrah) 13.5%alcohol
Lutte Raisonée Farming
 2018 Coming Soon!
92 Points, Decanter (2017): “The top cuvée, sourced from 50+ year old vines sees no new oak and its classic stuff-boasting a lightness and brightness that some others lack in 2017. It’s an elegant, very drinkable style with fresh blackberry and loganberry fruit.” From tiny 3⁄4 tons/acre yields grow on dangerously steep-sloped, west-facing granite parcels. The Serine Clone of Syrah is local to this region, dates back to ancient times, and offers enhanced perfume and aromatics. vines are individually vertically trained on one wood post per vine. The Syrah is hand-harvested, 100% destemmed, fermented with native yeast in cool concrete vats (no oak), racked twice and matured in old neutral oak for 10 months before bottling unfiltered. 250 case production.
Available trade materials for download. (POS, Shelf Talkers, Data sheets)