Jaboulet Hermitage la Petite Chapelle 2006

Winemaker's Notes:

Legendary Rhône producer, Paul Jaboulet, was bought by the Frey family in January 2006 and is now undergoing a quality renaissance. The Frey family, owners of Château La Lagune (and previously owners of Ayala Champagne), have a history of investing in quality and are determined to restore the Jaboulet wines to their former glory. M. Frey hired a new general manager, a new vineyard manager and a new winemaker soon after taking control of Jaboulet, and brought in Denis Dubourdieu (owner of Château Reynon, and consultant to La Lagune) to help bring quality back to its previously high level. In order to do this, much of the old oak in the cellars was thrown out and almost 25,000 cases worth of wine was sold off in bulk as it wasn’t good enough to go into the revamped Jaboulet blends. In addition, about 72,000 bottles were tipped down the drain. The 2005 Hermitage ‘La Petite Chapelle’ is made solely from Syrah and is deep, dark cherry red in colour, with intense, spicy perfumes of ripe fruit, especially blackberries. On the palate it is concentrated, with good structure and tannins that are well-integrated with the ripe, black cherry and bramble fruit. It has a long and fragrant finish. La Petite Chapelle is made from a selection of grapes grown on the Hermitage hill. Soils here are a mix of granite gravel overlaid with mica-schist and gneiss and round, alluvial pebbles. The vines are goblet trained and pruned on stakes. They are 45 years old and yield 30-35 hl/ha. Fermentation took place in temperature controlled stainless steel tanks, followed by maceration lasting 3-4 weeks. The wine was aged for 18 months in oak casks and racked every four months for blending the different parcels.

Vintages

  • 2006

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Color: Red
Varietal: Syrah
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Paul Jaboulet Aèné:
The company’s hundred or so hectares of vineyards are tended with the greatest possible care. In the northern estates of the Côtes du Rhône, the wide diversity of terroirs and the influence of micro-climates favours the production of Syrah. This is the principle variety, and the sole red grape, grown by Paul Jaboulet Aîné, while Roussanne, Marsanne and Viognier are used for the white wines. ... Read more
The company’s hundred or so hectares of vineyards are tended with the greatest possible care. In the northern estates of the Côtes du Rhône, the wide diversity of terroirs and the influence of micro-climates favours the production of Syrah. This is the principle variety, and the sole red grape, grown by Paul Jaboulet Aîné, while Roussanne, Marsanne and Viognier are used for the white wines. This provides the wines of each appellation with a well-defined personality. Paul Jaboulet Aîné favours traditional vineyard husbandry. Yields are restricted to between 25 and 35 hectolitres per hectare from vines that are on average 40 years old, with the most illustrious being nearly 80 years old. Canopy management, crop thinning, pruning and harvesting are all carried out by hand. Ancestral methods such as the use of hand winches and stake training of vines are still used, all of which requires a skilled, experienced workforce. When they have reached optimal maturity, the grapes are hand-harvested into 20kg crates to keep them in as good condition as possible. The company is currently undergoing sustainable agriculture qualification, which restricts the use of herbicides in the soil, favours organic fertilisers to encourage the development of micro-organisms, and allows the vines to thrust their roots deep into the ground. The vines consequently benefit from the natural and varied nourishment of the soil. This background means that the Maison Paul Jaboulet Aîné winemaking team must work tirelessly, using the ancestral methods of the past to move into the future. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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Legendary Rhône producer, Paul Jaboulet, was bought by the Frey family in January 2006 and is now undergoing a quality renaissance. The Frey family, owners of Château La Lagune (and previously owners of Ayala Champagne), have a history of investing in quality and are determined to restore the Jaboulet wines to their former glory. M. Frey hired a new general manager, a new vineyard manager and a new winemaker soon after taking control of Jaboulet, and brought in Denis Dubourdieu (owner of Château Reynon, and consultant to La Lagune) to help bring quality back to its previously high level. In order to do this, much of the old oak in the cellars was thrown out and almost 25,000 cases worth of wine was sold off in bulk as it wasn’t good enough to go into the revamped Jaboulet blends. In addition, about 72,000 bottles were tipped down the drain. The 2005 Hermitage ‘La Petite Chapelle’ is made solely from Syrah and is deep, dark cherry red in colour, with intense, spicy perfumes of ripe fruit, especially blackberries. On the palate it is concentrated, with good structure and tannins that are well-integrated with the ripe, black cherry and bramble fruit. It has a long and fragrant finish. La Petite Chapelle is made from a selection of grapes grown on the Hermitage hill. Soils here are a mix of granite gravel overlaid with mica-schist and gneiss and round, alluvial pebbles. The vines are goblet trained and pruned on stakes. They are 45 years old and yield 30-35 hl/ha. Fermentation took place in temperature controlled stainless steel tanks, followed by maceration lasting 3-4 weeks. The wine was aged for 18 months in oak casks and racked every four months for blending the different parcels.

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