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Paul Jaboulet Ané Hermitage la Chapelle 2003

External Review by Premium Wine & Spirits:

The rsquo;91 La Chapelle has the dense black fruit of other rsquo;91 Hermitage wines we tasted, but with a difference: balance. The acidity is far from searing, but itrsquo;s strong enough to create a lusciousness, a beehive of activity as the wine enters the mouth. That balance helps create a dramatic wine, with some power and intensity (though a shade of the rsquo;90 vintage). It has the rugged character that reminds of the steep rock cliffs of the Hermitage vineyard.

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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

External Reviews for Paul Jaboulet Ané Hermitage la Chapelle

External Review
Source: Premium Wine & Spirits
01/03/2012

The rsquo;91 La Chapelle has the dense black fruit of other rsquo;91 Hermitage wines we tasted, but with a difference: balance. The acidity is far from searing, but itrsquo;s strong enough to create a lusciousness, a beehive of activity as the wine enters the mouth. That balance helps create a dramatic wine, with some power and intensity (though a shade of the rsquo;90 vintage). It has the rugged character that reminds of the steep rock cliffs of the Hermitage vineyard.


External Review
Source: Premium Wine & Spirits
01/03/2012

The wine world was stunned and saddened by the loss of Gerard Jaboulet this year, and this wine, the estatersquo;s jewel in the crown, is a fitting tribute. Itrsquo;s vivid, lush, international-style Hermitage, polished and lavishly oaked, stuffed with ripe flavors of plums, prunes, chocolate and toast. The firm tannins dominate now, but it should smooth out and gain in complexity with age.


External Review
Source: Premium Wine & Spirits
01/03/2012

This ripe, vivid and lush Rhocirc;ne is made in an international-style, lavishly oaked, with seductive plum, prune, chocolate and toast flavors. Known to improve with age, so hold until 1999 or so, until the firm tannins have smoothed out.


External Review
Source: Premium Wine & Spirits
01/03/2012

Very good ruby-red color. Perfumed nose of black- and redcurrants, grilled meat and chocolate. Large-scaled, layered and superripe, with strong inner-mouth flavor. Yet rather closed today. Young La Chapelle often shows a resiny, damp earth, ever raisiny oxidative aspect when tasted early, but therersquo;s no sign of this today. Thicker, more powerful and longer than the rsquo;96: the yield here was just 30 hectoliters per hectare, compared to 38 in rsquo;96.


External Review
Source: Prestige Wine & Spirits
09/27/2011

Smell this wine and you're smelling Hermitage, from the warm granite baking in the sun at the top of the hill to the ripeness of the fruit hanging on the vines to the garrigue that surrounds them. Those scents continue into the taste, carried on sandy, firm tannins, dense yet fragrant. It's powerful wine, the alcohol extra fuel to the roasted cherry flavors, yet it somehow remains elegant, streamlined, all of a piece. It's a bit shut down right now, so leave it in the cellar for another few years.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Deceptively graceful at first, with a Burgundian-like perfume, this quickly delivers a torrent of fruit - blackberry, boysenberry and black currant - that cascades over itself, pushed from behind by flavors of mocha, mineral, tar and violets. Long, sweet and pure through a densely structured finish. Best from 2008 through 2030.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Massively built, this swaggers like a prizefighter, its deep, staining flavors of black fruits and molasses throbbing with raw, smoky power. It's clearly in need of time, but it will always be a wine that thrives on muscularity rather than finesse or complexity. It's impressive for the sheer scale of its fruit and the way that the ripeness is controlled within a structured frame. Be prepared for a heady, full-throttled experience.


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