Cave De Tain Hermitage 'Epsilon' 2015

Cave De Tain Hermitage 'Epsilon' is the ultimate expression of Hermitage Syrah, produced only in outstanding vintages and in extremely limited quantities. Sourced from two of the most exceptional terroirs on Hermitage hill, this wine offers profound aromatic complexity and depth. It is a luxurious and powerful red, crafted for true connoisseurs and Epicureans alike. 'Epsilon' is known for its intense dark fruit, refined spice, minerality, and structure. With only 1,000 to 1,500 bottles produced in great years, this is a rare and cellar-worthy wine with an ageing potential of 15 to 20 years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Powerful, Age-worthy, Luxurious
Grape Varietal: Syrah
Tastes Like: Dark berries, blackcurrant, fine spices, minerality, elegant oak
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Hermitage
Region: Rhône Valley, France
Terroir: Two elite Hermitage plots with exceptional granite soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Located at the base of Hermitage hill, Cave de Tain is one of the Rhône Valley's most respected producers. Founded in 1933, the co-operative brings together passionate growers dedicated to showcasing the purity and power of their terroirs. 'Epsilon' is the jewel in the crown—a cuvée produced only in exceptional vintages and in tiny quantities. This wine represents the pinnacle of Hermitage winemaking, combining tradition, precision, and the extraordinary ageing potential of the finest Syrah.

Red Meat: Wagyu beef with truffle jus or prime rib with herb crust.
Game: Wild venison stew or roast duck with black cherry sauce.
Poultry: Pigeon with porcini mushrooms or guinea fowl with red wine reduction.
Vegetarian: Black lentil ragout with smoked eggplant or wild mushroom risotto.

Fourme d'Ambert: Creamy and tangy, intensifying the wine's complexity.
Comté (extra aged): Nutty and bold, complementing the wine's structure.
Brillat-Savarin with truffle: Rich and decadent, mirroring the wine's luxurious profile.
Bleu de Termignon: Rare and assertive, echoing the wine's rarity and power.

Civet de Sanglier à la Syrah (Wild Boar Stew with Syrah)

Ingredients:

• 1.5kg wild boar shoulder, cubed
• 2 carrots, chopped
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 bottle Syrah wine
• 2 tbsp tomato paste
• 2 tbsp flour
• Thyme, bay leaf, juniper berries
• Olive oil, salt, and pepper

Instructions:

1. Marinate wild boar with wine, herbs, and vegetables overnight.
2. Drain meat, pat dry, and sear in olive oil until browned. Remove and set aside.
3. Cook vegetables from marinade until softened, add tomato paste and flour, then return meat to pot.
4. Add strained marinade, bring to a simmer, cover and cook for 3 hours over low heat.
5. Serve with rustic bread or roasted potatoes and a glass of Cave De Tain Hermitage 'Epsilon'.