Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert 1978

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  • SN: 88

    Snooth Editorial Score

    88

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Historia Verlag Dr. Joseph Nietfeld
Freiburg im Breisgau, Baden-Württemberg
EUR 261.00
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750ml
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Seckford Wines
Melton, UK (3,900 mi)
GBP 695.00
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750ml
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A really engaging nose that offers up an array of aromatics that include all the dusty, gravelly earth you could want with smoky herbal, herb de pr... Read more

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Editorial Reviews for Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert

Snooth User: Gregory Dal Piaz
89065204,421
4.00 5
12/29/2008

A really engaging nose that offers up an array of aromatics that include all the dusty, gravelly earth you could want with smoky herbal, herb de provence tones and nuanced black olive and eucalyptus. In the mouth this bottle is a touch lean and attenuated but still very much alive with a core of earth tinged black fruits. Not an entirely indicative bottle. 2008-1012 88pts


User Reviews for Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert

Winemaker's Notes:

History: The name of Hermitage La Chapelle is linked to the little chapel of Saint-Christophe overlooking the terraced vineyards along the Rhône. Maison Paul Jaboulet Aîné has been the sole owner since 1919. The diversity of “terroirs” on these lands gives our wine an identity of its own, thanks to the blending of grapes from different plots. Soil: The Syrah vines are planted in rich and varied soils with very diverse terroirs (les Bessards, les Greffieux, le Méal and les Rocoules). It is the richness of these different terroirs that provides our Hermitage La Chapelle with its complexity. Grape Variety: Very old Syrah vines; goblet pruning on stakes. Age of the vines: 40 to 60 years. Vinification: Grapes are brought down from the slopes of l’Hermitage on small sledges, after which they are sorted by hand and vinified traditionally in our wineries Final blending is carried out during the ageing process and is done through judicious selection from the different terroirs of l’Hermitage. Ageing: La Chapelle is aged in wood in our ancient “VINEUM” cellar for 15 to 18 months. During this process the wines are also racked. Yield: Low yields of 10 to 18 hl/ha. Tasting: Colour: Intense ruby red, limpid and bright. Bouquet: Highly complex, distinguished nose, revealing the Syrah’s great finesse. Black fruits, sweet spices and, ultimately, finely woody. Palate: Full and generous, silky tannins and a very long finish. Matching Food and Wine: Tournedos rossini Braised veal sweetbread with morels Roast squab with cèpes Serving Temperature: 16 to 18°. Best enjoyed within: 15 to 25 years.

History: The name of Hermitage La Chapelle is linked to the little chapel of Saint-Christophe overlooking the terraced vineyards along the Rhône. Maison Paul Jaboulet Aîné has been the sole owner since 1919. The diversity of “terroirs” on these lands gives our wine an identity of its own, thanks to the blending of grapes from different plots. Soil: The Syrah vines are planted in rich and varied soils with very diverse terroirs (les Bessards, les Greffieux, le Méal and les Rocoules). It is the richness of these different terroirs that provides our Hermitage La Chapelle with its complexity. Grape Variety: Very old Syrah vines; goblet pruning on stakes. Age of the vines: 40 to 60 years. Vinification: Grapes are brought down from the slopes of l’Hermitage on small sledges, after which they are sorted by hand and vinified traditionally in our wineries Final blending is carried out during the ageing process and is done through judicious selection from the different terroirs of l’Hermitage. Ageing: La Chapelle is aged in wood in our ancient “VINEUM” cellar for 15 to 18 months. During this process the wines are also racked. Yield: Low yields of 10 to 18 hl/ha. Tasting: Colour: Intense ruby red, limpid and bright. Bouquet: Highly complex, distinguished nose, revealing the Syrah’s great finesse. Black fruits, sweet spices and, ultimately, finely woody. Palate: Full and generous, silky tannins and a very long finish. Matching Food and Wine: Tournedos rossini Braised veal sweetbread with morels Roast squab with cèpes Serving Temperature: 16 to 18°. Best enjoyed within: 15 to 25 years.

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