Hermitage: Domaine Jean-Louis Chave Rouge 2013

"Still in barrel at the time of this tasting (2015), the 2013 Hermitage will certainly be one of the wines of the vintage. Offering classic, granite-induced notes of smoked dark fruits, graphite, searing minerality and bouquet garni, this sensational Hermitage has medium to full-bodied richness, beautiful mid-palate density and building tannin, all with the freshness and purity of the vintage. Reminiscent of a more backwards, tight, focused and granite-driven year (I asked Jean-Louis if there was a similar vintage he could recall, he commented that he couldn't think of one), it has solid ripeness in its aromas and flavors, good sweetness in its tannin, and a great finish. I suspect it will need 7-8 years of cellaring and keep for 20-25 years or more. Drink 2022 - 2038. (94 - 97)/100."
Jeb Dunnuck - The Wine Advocate.

Bottle (Case)
Tasting Notes

Typically, red Chave Hermitage exhibits aromas of dark, autumnal fruit and black pepper with undertones of mushrooms, game and leather. The palate, which can be taught and quite closed in youth, shows wonderful complexity with maturity and diverse flavours of red and black berries, plums, pepper and spices combine over a background of rugged tannins to produce a profound wine of amazing structure and delineation.

Younger wines are very well suited to lamb dishes but beef or venison are better accompaniments to a mature wine. Game generally is a classic partner for red Hermitage with Jean-Louis Chave's personal preference being for woodcock.

About this wine
StyleRed Wine, Sec, Full-bodied, Non Sparkling
Wine RegionRhône, Hermitage
Grape Variety (Cépage)Syrah
Food & Wine MatchingBeef, Lamb, Mushrooms, Pheasant and Game
CellarageThis famously age-worthy red takes up to a decade to achieve enough maturity to show itself at its best and can age wonderfully for 25 years or more in superior vintages.
VinificationGrapes are rigorously harvested by hand from several different lieu dits (Bessards, le Meal, Rocoule & Peleat) from vines subjected to minimal treatments and short pruning. They are partially de-stemmed (according to vintage) and vinified separately in a mixture of used oak, stainless steel or cement vats. The wine is matured in a mixture of new and (mostly) used oak casks for approximately 18 months prior to painstaking blending and eventual (unfiltered) bottling.
Alcohol By Volume (%)14.5

Domaine Jean-Louis Chave

'De Père en Fils Depuis 1481' (from father to son since 1481) is the impressive statement that graces every bottle of Chave Hermitage. The Chaves farm 13.9 hectares (of Hermitage's 137 hectares) comprising 9.3 hectares of Syrah spread across 7 different climats and 4.6 hectares of Marsanne and Roussanne (in an 80% to 20% respective ratio). Jean-Louis (born in 1968) took over from his father Gérard in 1992 on completion of his viticultural studies at University of California, Davis and an MBA at Hartford. The Chaves are famous for their fastidious and skilful blending as their extensive vine-holdings give them a very broad palette of fruit to work with. Jean-Louis married his American wife Erin Cannon-Chave in 2003 and they have two children Louis (born 2006) and Emma (born 2008).


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