Hermitage

Hermitage is a small, prestigious appellation in the northern Rhône Valley, centred on a steep hill overlooking the town of Tain-l’Hermitage and the Rhône River. It produces long-lived red wines made from Syrah and rich white wines based on Marsanne and Roussanne. The vineyards are divided into different slopes and lieux-dits, with varied soils and exposures.

Vineyard sites and terroir

The Hermitage hill includes granite, mica-schist, limestone and alluvial influences, depending on the site. Exposure and elevation affect ripening and the wine’s structure. The best-known lieux-dits include Les Bessards, Le Méal, Les Greffieux, L’Hermite and Les Murets. These sites contribute different characteristics to individual wines and blends.

Principal grape varieties

• Syrah: the sole red grape permitted for Hermitage red, producing structured wines with dark fruit, pepper, violet and savoury notes.
• Marsanne: the principal white variety, contributing body and texture.
• Roussanne: often blended with Marsanne to add aromatic lift and complexity.

Wine styles and ageing

Hermitage red can be powerful and tannic when young, developing notes of leather, smoke, olive, spice and game with age. White Hermitage can be full-bodied and textured, with stone fruit, honey and nutty notes as it matures. Both styles can age well, although the evolution depends on producer, vintage and storage.

Food pairing

Hermitage red pairs with beef, lamb, game, braised meats and mushroom dishes. White Hermitage can accompany lobster, roast poultry, cream-based sauces and richer fish preparations.

Example: serve Hermitage Syrah with grilled beef or venison, and pair white Hermitage with roast chicken or lobster.

Chef’s note: Hermitage is a specific northern Rhône appellation, not a generic term for all Rhône Syrah. Consider the wine’s age and tannin before service.