• WA: 100

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    100

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  • JR: 85

    Jancis Robinson Score

    17

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  • WS: 99

    Wine Spectator Score

    99

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  • SN: 88

    Snooth Editorial Score

    88

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Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert 1978

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.

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3.67 5 0.5
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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.

View Recipe

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

Snooth User: Gregory Dal Piaz
89065213,105
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



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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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