Cave De Tain Hermitage Rouge 'Gambert de Loche' 2013

Cave De Tain Hermitage Rouge 'Gambert de Loche' is a flagship Syrah from the iconic Hermitage hill in the Northern Rhône, France. Deeply coloured and intensely structured, this wine reveals layered aromas of dark berries, blackberry cassis, fine spices, smoke, and mineral notes. On the palate, it is dense and powerful, with beautifully integrated tannins, vivid dark fruit, and hints of black pepper, ripe herbs, and meaty complexity. Despite its richness, it maintains brilliant freshness, finishing long and persistent. This is a true vin de garde—a wine built for ageing, which will continue to evolve beautifully over time.

*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: Full-bodied, Age-worthy, Complex
Grape Varietal: Syrah
Tastes Like: Blackberry, cassis, dark berries, pepper, ripe herbs, smoke, fine spices
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOC Hermitage
Region: Rhône Valley, France
Terroir: Steep granite slopes of Hermitage hill
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Cave de Tain is a distinguished co-operative winery located in Tain-l'Hermitage, at the foot of one of France's most prestigious vineyard sites. Known for producing benchmark Syrah, Cave de Tain's 'Gambert de Loche' represents the pinnacle of their red wine production. Sourced from the finest parcels on the Hermitage hill, this wine is named in honour of Louis Gambert de Loche, the founder of the winery. The cuvée is a tribute to traditional craftsmanship, elegance, and the ageing potential of great Hermitage.

Game: Venison fillet with truffle sauce or wild boar ragù.
Red Meat: Slow-cooked beef cheeks or dry-aged ribeye steak.
Poultry: Duck confit or roast quail with mushrooms.
Vegetarian: Grilled portobello mushrooms or eggplant parmigiana with smoked paprika.

Bleu d'Auvergne: Salty and bold, enhancing dark fruit and spice.
Comté (aged): Nutty and intense, pairing with the wine's structure.
Saint-Nectaire: Smooth and savoury, echoing the wine's meaty tones.
Fourme d'Ambert: Creamy and tangy, balancing richness and freshness.

Rôti de Chevreuil aux Truffes (Roast Venison with Truffles)

Ingredients:

• 1kg venison loin or haunch
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• Fresh thyme and rosemary
• 100ml dry red wine
• 30g black truffle, thinly sliced (or truffle paste)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C. Rub the venison with olive oil, garlic, herbs, salt, and pepper.
2. Sear the meat on all sides in a hot pan until browned.
3. Transfer to a roasting dish, pour over red wine, and add truffle slices on top.
4. Roast for 20–25 minutes for medium rare. Rest before slicing.
5. Serve with roasted root vegetables and a glass of Cave De Tain Hermitage Rouge 'Gambert de Loche'.