Crozes-Hermitage Rouge 2023

Domaine Marc Sorrel · Northern Rhône · France

Technical Sheet

Producer: Domaine Marc Sorrel
Region: Crozes-Hermitage, Northern Rhône Valley, France
Appellation: AOC Crozes-Hermitage
Vintage: 2023
Grape variety: 100% Syrah
Vinification: 100% whole-cluster fermentation
Ageing: Used French oak barrels
Soils: Rare kaolinite-based clay-limestone

About the Producer

Founded in 1928, Domaine Marc Sorrel is a benchmark of traditional winemaking in the Northern Rhône. Its reputation is built on deeply authentic terroir wines, sourced from prestigious sites such as Le Méal and Les Rocoules, meticulously farmed across three generations.
In 2024, the estate was elevated to the top tier of 3 stars by La Revue du Vin de France, a recognition of the excellence of its Hermitage and Crozes-Hermitage bottlings. Since 2019, Guillaume Sorrel has led the domaine, continuing the legacy with precision, freshness and stylistic transparency.

Viticulture & Winemaking

Crozes-Hermitage Rouge 2023 comes from a parcel planted on rare white kaolinite soils — representing only 1% of the appellation — which impart marked minerality and tension.
In 2023, Guillaume opted for 100% whole-cluster fermentation, unusual for this cuvée, prioritising freshness and structure. Ageing took place in neutral barrels to preserve the pure, granitic character of Syrah.

Tasting Notes

The wine opens with intense aromas of black and red cherries, redcurrant, mineral notes and crushed stone, complemented by white pepper, black olive and fresh violets.
On the palate, it is direct, juicy and fluid, with lively acidity, polished tannins and a remarkable sense of lightness and elegance despite its depth. The finish is long, pure and invigorating.

A highlight is the wine’s balance and “nervous energy,” described by critics as one of the finest Crozes-Hermitage releases in recent years.

Scores

97 points – James Suckling
95 points – Matt Walls (Decanter)

Food Pairing

Excellent with grilled meats, aubergine dishes, braised wild boar, duck rice, game charcuterie and dishes with smoky nuances.
Serve ideally at 15–16 ºC.