Crozes-Hermitage Rouge “C’est le Printemps” (2022) - Dard et Ribo
“C’est le Printemps” is the young wine of the domaine, made to be enjoyed for its freshness but not lacking in character. Dard & Ribo are known as among the pioneers of natural wine in the Rhône, with an uncompromising farming philosophy.
Crozes-Hermitage Rouge “C’est le Printemps” (2022) - Dard et Ribo
Type: Red Wine
Area: France, Rhône, Crozes-Hermitage
Appellation: Crozes-Hermitage AOC
Grape variety: Syrah
Vintage: 2022
Winery: Dard et Ribo
Alcohol: 12
The appellation: Crozes-Hermitage AOC
AOC Crozes-Hermitage: the elegance of the Northern Rhône Crozes-Hermitage is the largest appellation in the northern Rhône Valley, known for its elegant, structured Syrah-based reds and for its refined whites made from Marsanne and Roussanne. Set in the Drôme department, it is an icon of French winemaking tradition, thanks to the diversity of its terroir and the quality of its wines.
Find out more about Crozes-Hermitage AOCWhat to eat with Crozes-Hermitage Rouge “C’est le Printemps”
Who makes it: Dard et Ribo
Dard et Ribo is one of the most iconic estates in the northern Rhône Valley, a byword for natural, non-interventionist winegrowing. Founded in the 1980s by René-Jean Dard and François Ribo, it built its name on unfiltered Syrah and Marsanne, minimal sulphur and spontaneous fermentations. The vineyards sit in the Rhône's most prestigious appellations, among them Crozes-Hermitage, Saint-Joseph and Hermitage, farmed entirely organically and biodynamically. Their philosophy is clear: to make pure, vibrant, honest wines that speak of their place without being manipulated.
Find out more about Dard et RiboThe vine of Crozes-Hermitage Rouge “C’est le Printemps”
Syrah
Syrah is one of the most iconic and widely admired black grape varieties in the world, known for intense, structured reds with plenty of character. Native to the Rhône Valley in France, Syrah has spread to vineyards everywhere thanks to its remarkable versatility and its ability to adapt to different terroirs. Wines made from Syrah stand out for their fruity, spicy aromas and their great longevity.
Find out moreCrozes-Hermitage Rouge “C’est le Printemps”: the area
Crozes-Hermitage
The Crozes-Hermitage area lies in the northern part of the Rhône Valley, in the Drôme department, within the Auvergne-Rhône-Alpes region. It is renowned for its rolling landscapes, favourable climate and distinctive terroir, home to one of the most important appellations in French wine: Crozes-Hermitage AOC.
Find out more about Crozes-HermitageClimate: Continental
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: River
Profile of Crozes-Hermitage Rouge “C’est le Printemps”
Primary aromas: Intense black pepper, pungent spices, Black olive, scrubland herbs, Ferrous and slightly smoky notes
Secondary aromas: Rubber, graphite, light animal hints and A fatty touch (wax, vegetable oil) and leather
Tasting notes: The “C’est le Printemps” 2022 is a Syrah with a radical, natural profile. It opens with an intense note of freshly ground black pepper, followed by earthy sensations, olives, vivid spice and an almost oily touch that gives it volume and substance. In the mouth it is fresh, dry and juicy, with light tannins, vibrant acidity and a salty, peppery, tasty and spontaneous finish. A red for those who love wine that is alive, naked and honest.
| Sulphites | yes |
| Body | Slender, taut |
| Acidity | High, lively and mouth-watering |
| Tannin | Light, dry |
| Sweetness | Dry |
| Finish | Medium-long, spicy and briny |
| Colour | Transparent ruby red with purple reflections |
| Clarity | Crystal-clear, slightly cloudy |
| Body | Medium-light |
Winemaking methods used for Crozes-Hermitage Rouge “C’est le Printemps”
Spontaneous fermentation
Spontaneous fermentation is one of the most fascinating and natural techniques in winemaking, relying solely on the indigenous yeasts present on the grape skins and in the cellar environment. Widely valued in the world of natural and biodynamic wine, it brings out biodiversity and terroir, giving the wine a unique and authentic character.
Find out moreShort maceration (6-8 days)
Short maceration (6-8 days) is a winemaking technique used to obtain wines that are fresher, fruitier and with a softer tannic structure than those from longer macerations. This method is particularly used for producing light, young red wines, rosés and some macerated whites, allowing a controlled extraction of colour, aromas and tannins without weighing down the profile of the wine.
Find out moreAgeing methods used for Crozes-Hermitage Rouge “C’est le Printemps”
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn cask (1–6 months)
Ageing in cask for a short period, of between 1 and 6 months, is a technique designed to give the wine stability, roundness and slight development, without overwhelming its varietal profile. Large casks, usually of Slavonian oak or untoasted French oak, allow a gentle micro-oxygenation that smooths youthful rough edges without interfering with the primary aromas. This choice is often adopted by producers who want to obtain authentic, terroir-driven wines, with a touch more complexity than ageing in stainless steel.
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