Domaine Belle Crozes Hermitage Cuvee Louis Belle (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Crozes Hermitage

  • Grape


  • Farming Method

    OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More

  • ABV


  • Food Pairing


Domaine Belle is a certified-organic estate with a storied history. In the 1600’s, vines were grown around the Chateau de Larnage and all the land and produce belonged to the Lord of Larnage and each villager had to give three days unpaid corvee labour; one for pruning, one for ploughing, and another for the grape harvest. In 1769, at a village assembly called by the new Lord, each family was granted a small parcel of land with vines for their personal use and from these feudal times, the family parcels gradually expanded until in the 1930s it consisted of several neighbouring plots whose grapes were made into wine and sold locally. Louis Belle (Philippe’s grandfather) took over the property and acquired additional parcels of land in the communes of Larnage and Tain l’Hermitage. When Louis handed the land on to his son Albert in the 1970s, their 4 ha of land was spread across two communes (Larnage and Tain).

Now managed by Albert’s son Philippe, the estate is committed to showcasing terroir and today, Domaine Belle covers 25 ha and stretches over six communes and three appleations; Larnage, Crozes-Hermitage, Tain l’Hermitage, Pont de l’Isère, Mercurol and Tournon, and Crozes-Hermitage, Hermitage, and Saint-Joseph.

Tasting Notes

On the nose, concentrated blueberry, licorice, and a hint of spice. The palate shows the same characteristics with added toasty oak; its full-bodied with both a rich and creamy texture as well as supple tannins. Pair with a Souther French classic like cassoulet, heartier, chicken fare, or other duck cuisine. 


Made from 100% Syrah, the grapes sourced from the vineyard Les Murets in the commune of Tain l’Hermitage grown on permeable limestone, sand, and gravel.  Wild yeast fermented in temperature controlled stainless steel vats, no destemming, daily pumping over and punching down; the wine is aged entirely in oak barrels for 26 months, with 50% new barrels and 50% one year old barrels.

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