Clay and limestone subsoil with alluvial soil and pebbles at the surface. Terraces of round pebbles and granite. After pressing, the must is cold settled for 24 hours. Only the indigenous yeasts are used for the fermentation which occurs at temperatures ranging from 17 to 21°C. After fermentation, the wine is aged on fine lees (partly in oak barrels, partly in vats). The ageing lasts about 10 to 12 months depending on the vintage.
Based in the heart of Tain l’Hermitage, Maison Ferraton was founded in 1946 by Jean-Orëns Ferraton, the scion of a family of vignerons with a small holding in Hermitage. His ambitions were cemented with the purchase of vineyards in Saint-Joseph. Expansion of the family business continued at pace under his son Michel, who during the 1960s increased the family holdings in Hermitage and bought vineyards in Crozes-Hermitage. In 1998, family friend Michel Chapoutier became involved in the business and this coincided with growing ambitions for Ferraton. Their own vineyards were converted to organic and biodynamic farming methods and they also introduced a negociant arm to the business, with grapes sourced from partner growers, to extend the house’s offering to include classic appellations from the length of the Rhône Valley.
Ferraton’s winemaker Damien Brisset has an approach to winemaking that is best described as a blend of the traditional and the modern. For fermentation, temperature-controlled cement vats play a major role, with a number of different sizes in use to enable small parcels to be vinified separately, allowing for greater expression of individual terroirs. Unlike stainless steel tanks, cement allows the exchange of air without imparting the pronounced oak flavours and tannins that come from wood. For the red wines, pre-fermentation maceration periods range from two to four weeks, depending on the wine. For the more delicate whites, malolactic fermentation is avoided to preserve freshness in the finished wines. All of the wines are bottled unfined.
Condrieu Les Mandouls data sheet|
Condrieu Les Mandouls Producer data sheet
Ermitage Le Revery blanc data sheet|
Ermitage Le Revery blanc Producer data sheet
Hermitage Les Miaux blanc data sheet|
Hermitage Les Miaux blanc Producer data sheet
Saint-Joseph Les Oliviers blanc data sheet|
Saint-Joseph Les Oliviers blanc Producer data sheet
Marsanne is a white wine grape, most commonly found in the Northern Rhône region. It is often blended with Roussanne. In Savoie the grape is known as grosse roussette. Outside France it is also grown in Switzerland (where it is known as ermitage blanc or just ermitage), Spain (where it is known as Marsana), Australia, New Zealand, Canada and the United States.
|94/100||2020||2028||Solidly built, with ripe white peach, yellow apple and green plum notes mixed together kaleidoscopically. The finish is carried by a zing of bitter almond and quinine that adds tension and length to the showy fruit. Best from 2020 through 2028.|
|94/100||2024||2032||Pale, glistening yellow. Vibrant and sharply focused on the nose, displaying fresh citrus and orchard fruit aromas that are complemented by suggestions of toasted nuts and chalky minerals. Sappy and energetic on the palate, offering juicy Meyer lemon, Anjou pear and succulent herb flavors that become deeper with air. In a rich yet lively style, showing fine definition on the impressively long penetrating finish.|
|92/100||2018||2030||The 100% Marsanne 2017 Hermitage Les Miaux Blanc boasts slinky aromas of pencil shavings, pear and melon. Medium to full-bodied, it's nevertheless bright and fresh on the palate, ending on harmonious and invigorating notes of citrus zest. It's delicious now, but it should be richer and more nuanced after 8-10 years in the cellar.|