Domaine Les Hauts Chassis

The Hauts Châssis estate is in the middle of the locality called “Les Hauts Châssis” in the south of the Crozes Hermitage appellation area. It has been in existence for 3 generations and the current owner Franck FAUGIER has been the winemaker since 2003. The equipment is modern (stainless steel vats) but the estate is run with an eye to tradition. Franck prefers mechanical soil cultivation methods, reasoned pest control, green harvesting and leaf-stripping by hand. Maturing is adapted to the structure of the grape.

CROZES HERMITAGE 'ESQUISSE'

The Hauts Châssis estate is in the middle of the locality called "Les Hauts Châssis" in the south of the Crozes Hermitage appellation area. Its soils have big stones which absorb the heat all day long and give it off again at night. The large round stones of Alpine diluvium reach a depth of 50 to 80cm with coarse sand and red clay. Vines: 10 to 20 years - 29,65 acres - Yield: 35hl/ha. Cold pre-fermentation maceration for 3-4 days (42,80°F); alcoholic fermentation at 86,00°F with pumping-over and some punching; warm maceration (86,00°F) for 8-10 days. In vats for 6 months before bottling in April.

Reviews:
Price: Fl $200, 2 cs $180
 
CROZES HERMITAGE 'LES GALETS'

The Hauts Châssis estate is in the middle of the locality called "Les Hauts Châssis" in the south of the Crozes Hermitage appellation area. Its soils have big stones which absorb the heat all day long and give it off again at night. The large round stones of Alpine diluvium reach a depth of 50 to 80cm with coarse sand and red clay. Vines: 20 to 40 years old - 29,65 acres - Yield: 35 HL/Ha. Cold pre-fermentation maceration for 3-4 days (6°C); alcoholic fermentation at 30-32°C with pumping over and punching, warm maceration (30°C) for 12-20 days before the must is drained off warm into barrels used from 2 to 6 times (malolactic fermentation in barrels). Matured for 12 months then blended and bottled the following autumn.

Reviews:
Price: FL $240, 2 cs $224