The color is deep, with a garnet hue deepened by purple tinges. The nose shows seductive whiffs of crushed black fruit-dark cherries, blackberries and blackcurrants-that evolve in the glass to reveal slightly woody and smoky notes, together with a hint of coffee. Spices, and especially grey pepper, add lift and harmony to this already rich aromatic palette. The wine is fresh and lively in the mouth, with persistent flavors and good length. It is solidly built around a good tannic structure, true to its origins. The texture is silky and the balance fine. It pairs well with red meat, feathered game and lamb in pastry.
The turnaround at Delas Frères came in 1997, with the appointment of Jacques Grange. Grange, graduate of the University of Dijon, had been instrumental in revitalising the Chapoutier range..
Wine Advocate #198 Dec 2011 - Robert Parker - There is a lot of good stuff in the 2010, but the real stunner is the 2009 Crozes-Hermitage Domaine des Grands Chemins. Revealing abundant notes of tar, cassis, black raspberries, tapenade and earth in its rich, full-bodied, stunning personality, it should drink well for 10-15 years.
Tasted Oct 2010 - Some small oak but none new. Medium bright ruby. Lots of pepper and sweet oak spice. Fine, scented cherry nose then rich and savoury on the palate. Tannins are reasonably tight but already very rounded. Not a great deal of flesh in the middle but fresh and peppery at the end. Palate a little disappointing after that lovely peppery nose and it is longer than I expected. (JH)
Issue June 30, 2012 - This fresh, pure red delivers mouthwatering cut, which keeps the plum, red currant and violet notes nicely defined. A whiff of mesquite chimes in on the finish. –JM
Mar/Apr '12 - Dark ruby. Raspberry and cherry on the bright, floral-accented nose. Juicy and precise, offering sweet red fruit flavors that pick up weight and smokiness with air. A touch of candied licorice comes up on the finish, which shows good energy and length.
Grapes are hand-picked, plot by plot, at maximum levels of ripeness. Winemaking is quite traditional, with fermentation in open concrete tanks, following a cold-soaking. Daily cap-punching and pumping over provides extraction. The maceration phase lasts for between 10 and 12 days. Maturing is conducted over a 14-month period, partly in tanks and partly in small Burgundian barrels that have already held one or two wines. Regular rackings introduce the necessary quantity of oxygen to round out the tannins.
