2009 Domaine du Colombier Hermitage Hermitage Rhône France Wine Tasting Note
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Not a wine I see often. Poured blind by a good friend, the wine is dark in color, with concentration, intensity, tannin and loads of fresh, sweet, juicy blackberries and thyme. Rich, soft, vibrant and young, this will be smoking by its 10th birthday. 3,251 Views Tasted Jan 17, 2015 |
When to Drink Domaine du Colombier Hermitage, Anticipated Maturity, Decanting Time
Domaine du Colombier Hermitage when young, should be decanted at least 2-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Domaine du Colombier Hermitage is usually better with 8-12 years of cellaring and should be at its best between 10-25 years of age.
Serving Domaine du Colombier with Wine, Food, Pairing Tips
Domaine du Colombier is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine du Colombier is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Domaine du Colombier is also good with Asian dishes, and hearty fish courses like tuna, mushrooms, and pasta.
The white wine of Domaine du Colombier is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.
In Crozes-Hermitage, they also produce 3 red wines and 2 white wines. Domaine du Colombier produces the following red and white wines in Crozes-Hermitage: "Cuvee de Jeunes Vignes," Domaine du Colombier Crozes-Hermitage and a Cuvee Gaby, which takes its name from the grandfather of Florent Viale.