Pierre-Jean Villa : Accroche-Coeur 2024

Characteristics and tasting notes for the "Accroche-Coeur" 2024 Pierre-Jean Villa

Tasting

Colour
A deep ruby colour unveils itself, embellished with subtle violet hues.

Nose
Highly expressive, the nose opens with a bouquet of black fruits (cherry, fresh blackberry, plum) and flowers, notably violet. On aeration, delicate notes of crushed pepper and garrigue enrich this aromatic palette.

Palate
The attack is fresh, supported by a lovely acidity. The palate reveals an elegant texture with supple, finely integrated tannins. Flavours of well-ripened red and black fruits intertwine with subtle touches of graphite, smoky spices and cocoa. The long, mineral finish stretches on with savoury notes of black berries and spices.

Food and wine pairing

This red wine pairs wonderfully with lamb, fine cuts of beef or game meats such as wild boar, venison or duck. It will also enhance slow-cooked dishes with mushrooms and aromatic herbs such as thyme and rosemary.

Service and storage

To fully appreciate this wine, it is recommended to decant it about thirty minutes before serving at a temperature between 16 and 18°C. Ready to enjoy today, this wine can be cellared until around 2034.

The elegance and freshness of a Crozes-Hermitage wine

The estate

Founded in 2009 in Chavanay, in the heart of the Rhône Valley, the estate was born from Pierre-Jean Villa's desire to create his own independent operation after a rich professional journey. Today, Pierre-Jean Villa runs this roughly 17-hectare vineyard with the help of his children, Hugo and Pauline. Certified organic since 2021 and transitioning to biodynamics, the estate stands out for its low-intervention philosophy, aiming to express the authenticity and purity of its terroirs with great precision.

The vineyard

The grapes used for this cuvée come from the Crozes-Hermitage appellation. The vines flourish on a mosaic of distinctive soils, made up of fluvio-glacial alluvium, river-rolled pebbles and loess deposits, giving the wine its highly distinctive mineral identity.

Winemaking and aging

After harvesting at optimal ripeness, the berries are destemmed and then meticulously sorted on a vibrating table. Fermentation, carried out with indigenous yeasts, takes place over around fifteen days in 500-litre barrels and demi-muids. Aging then continues for 12 months in these same oak vessels, mostly older ones, in order to preserve the brightness of the fruit. Key cellar steps, such as racking, are guided by the lunar calendar.

Grape variety

Syrah (100%).