M. Sorrel
Summary
M. Sorrel is a small family domaine managing 4 hectares across Hermitage and Crozes-Hermitage, producing approximately 15,000 bottles annually from steep, terraced vineyards with 40-year-old Syrah and Marsanne vines. Their traditional winemaking employs hand-harvesting, concrete fermentation with indigenous yeasts, and extended aging in used oak barrels, with bottling conducted without fining or filtration to preserve the authentic expression of Northern Rhône terroir.
Heritage & Leadership
Domaine Marc Sorrel stands as one of the smaller yet significant producers in Hermitage in the Northern Rhône. The estate's modern chapter began in the early 1980s when Marc Sorrel assumed control of the family vineyards following his father-in-law's retirement. Previously operating as Domaine Chave-Sorrel, Marc simplified the name to reflect his leadership while maintaining the property's traditional approach to winemaking. Though modest in size compared to some neighbors, the domaine has built a reputation for producing classically styled Hermitage wines that express their terroir with clarity. In recent years, Marc's son Guillaume has joined the family business, bringing continuity to this small family operation while preserving the methods that have defined their wines for decades.
Vineyards & Wines
The Sorrel family manages approximately 4 hectares of vineyards, with parcels distributed across the prestigious Hermitage hill and in neighboring Crozes-Hermitage. Their holdings include plots in the notable Le Méal sector, which contributes to their red Hermitage, and Les Rocoules, which provides the foundation for their white Hermitage. The vineyards are planted primarily to Syrah for red wines and Marsanne for whites, with some parcels containing vines over 40 years old. The domaine produces a focused portfolio including Hermitage Rouge, Hermitage Blanc "Les Rocoules," and their Crozes-Hermitage offerings. Production remains deliberately small, with total annual output typically under 15,000 bottles, allowing for meticulous attention to each parcel.
Philosophy & Practice
Marc Sorrel adheres to traditional winemaking methods that emphasize minimal intervention. In the vineyard, work is performed manually, respecting the steep slopes of Hermitage that prohibit mechanization. For red wines, fermentation occurs in concrete tanks with indigenous yeasts, followed by aging in used oak barrels to avoid overwhelming the fruit character with excessive oak influence. The white wines see gentle pressing and fermentation in older barrels. Aging periods typically extend 18-24 months for the top cuvées. Bottling is done without fining or filtration to preserve the wines' natural character and aging potential. This approach reflects Sorrel's commitment to allowing each vintage to express the distinctive characteristics of their Hermitage parcels without unnecessary technical manipulation.