Cave De Tain Hermitage Rouge 'Gambert de Loche' 2015

Cave De Tain Hermitage Rouge 'Gambert de Loche' is a powerful and age-worthy Syrah from the legendary Hermitage hill in the Northern Rhône, France. Crafted from carefully selected parcels, this flagship cuvée displays intense aromas of dark berries, cassis, black pepper, ripe herbs, and fine spices, with subtle smoky and meaty nuances. The palate is dense, textured, and fresh, featuring silky yet structured tannins and remarkable length. It embodies the essence of Hermitage terroir and offers exceptional cellaring potential for those seeking a classic vin de garde.

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

Founded in 1933, Cave de Tain is a historic co-operative winery situated at the foot of the Hermitage hill, between Valence and Lyon in the Northern Rhône. With a legacy of producing some of the region's most iconic Syrah-based wines, Cave de Tain is known for its commitment to sustainable viticulture and high-quality winemaking. The 'Gambert de Loche' cuvée, named in honour of the winery's founder Louis Gambert de Loche, exemplifies the purity, power, and longevity that make Hermitage wines world-renowned.

Red Meat: Chargrilled ribeye with pepper sauce or slow-roasted beef brisket.
Game: Venison with juniper and red wine reduction or wild boar stew.
Poultry: Roast duck with spiced plum glaze or guinea fowl with thyme jus.
Vegetarian: Roasted mushroom and lentil pie or eggplant and black olive casserole.

Bleu de Gex: Creamy and pungent, elevating the wine's spice and richness.
Comté (aged): Nutty and sharp, balancing the wine's dark fruit intensity.
Saint-Nectaire: Soft and earthy, complementing the wine's meaty undertones.
Mimolette: Firm and aged, a textural contrast to the wine's silky tannins.

Filet de Cerf aux Truffes (Venison Fillet with Truffles)

Ingredients:

• 1kg venison fillet
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• Fresh thyme and rosemary
• 150ml dry red wine
• 40g black truffle, thinly sliced
• Salt and pepper to taste

Instructions:

1. Season venison with salt, pepper, garlic, and herbs. Sear in olive oil until browned.
2. Transfer to a baking tray. Add red wine and top with truffle slices.
3. Roast at 200°C for 20–25 minutes depending on doneness preference. Let rest before slicing.
4. Serve with seasonal vegetables and a glass of Cave De Tain Hermitage Rouge 'Gambert de Loche'.