Everything about Paul Jaboulet Aine Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Jaboulet Chateauneuf du Pape History, Overview
Jaboulet has one of the longest histories of any winery or negociant in the world. Originally founded in 1834 by Antoine Jaboulet in the Northern Rhone Valley, the Jaboulet family sold the entire company to the Frey family in 2006. The Frey family is extremely active in the wine business. They have several famous estates and wine among their holdings.
In Bordeaux, they own Chateau La Lagune. In the Rhone valley, they have holdings in Hermitage, Cornas, Crozes Hermitage, Cote Rotie and Cotes du Rhone. They market red and white wines. Jaboulet acts as both a negociant, as well as a wine producer. In late 2014, the Frey family bought Chateau de Corton Andre in the Cote de Beaune area of Burgundy which included 7 hectares of vines. Today, Paul Jaboulet Aine is managed by Caroline Frey, who is also in charge of Chateau La Lagune in Bordeaux, in the Haut Medoc appellation.
The Paul Jaboulet Aine company is located in Tain L’Hermitage, which is where Caroline Frey spends much of her time. It’s easy to understand why she is so buy in the Rhone Valley as Paul Jaboulet Aine owns at least 100 hectares of vines in the Northern Rhone. In 2007 Paul Jaboulet Aine added to their holdings when they purchased Domaine de Terre Ferme in Chateauneuf du Pape. Of course with properties in Chateauneuf du Pape, as well as in numerous other appellations in the Southern Rhone Valley, they are obviously quite active there as well.
The best vintages for Jaboulet Chateauneuf du Pape are: 2016, 2015, 2012, 2010, 2009 and 2007. However, I have had great success with some very old vintages from the 1960’s. Older bottles that are well stored are definitely worth taking a chance on.
Paul Jaboulet Chateauneuf du Pape Vineyards, Wines, Winemaking
Paul Jaboulet Aine produces 2 red Chateauneuf du Pape wines and 2 white Chateauneuf du Pape wines.
Paul Jaboulet Aine Les Cedres is produced from a blend of 70% Grenache, 15% Cinsault, 10% Syrah and 5% Mourvedre. On average the vines are more than 50 years of age. The grapes are partially destemmed. The wines are aged for 12 months in new and used, French oak barrels. When sold in the French market, the wine is labeled as La Grappa. All bottles marked for export are sold as Les Cedres. The average annual production is close to 11,500 cases.
Paul Jaboulet Aine Domaine de Terre Ferme is produced from blending 80% Grenache and 20% Mourvedre. The grapes are completely destemmed. The wine is aged 12 months in foudres before bottling.
Paul Jaboulet Aine Les Cedres Blanc is produced from a blend of 80% Grenache Blanc and 20% Picaridin from vines that are on average close to 50 years of age. The wine is aged in a combination of stainless steel tanks and new, French oak barrels for 9 months before bottling. On average, the production is close to 500 cases of wine per year.
Paul Jaboulet Aine Domaine de Terre Ferme Chateauneuf du Pape Blanc is produced from a blend of 80% Grenache Blanc and 20% Clairette. The wine is aged in a combination of stainless steel tanks and new, French oak barrels for 9 months before bottling.
Serving and Decanting Paul Jaboulet Aine Chateauneuf du Pape with Wine, Food Pairing Tips
Paul Jaboulet Aine Chateauneuf du Pape is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Jaboulet Chateauneuf is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Paul Jaboulet Chateauneuf is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Paul Jaboulet Aine Chateauneuf du Pape is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Paul Jaboulet Aine produces other wines in the Southern Rhone Valley including; red and white wine from the Cotes du Rhone appellation as well as wines from Gigondas, Vacqueyras, Tavel, Beaumes de Venise, Muscat de Beaumes and the Ventoux.
Paul Jaboulet Aîné Wine Tasting Notes
45 Vintages 301644 Views Sort Vintage Rating
2013 Paul Jaboulet Aîné Domaine de Terre Ferme ( Châteauneuf-du-Pape)
Polished, soft, medium bodied and forward, with a smooth, spicy cherry character that remains present from start to finish.
Sep 7, 2015points - Tasted 1044 Views
2013 Paul Jaboulet Aîné Les Cèdres ( Châteauneuf-du-Pape)
Medium bodied, elegant and approachable, the wine is forward, and easy to like in its spicy, kirsch filled youth.
Sep 7, 2015points - Tasted 1179 Views
2012 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Ripe, fat, dense, concentrated, full bodied and concentrated, with a mouthful of rich, fleshy berries, earth, tannin, oak and freshness. Dense, long and deep, for patient consumers willing to wait more than a decade, and probably longer, this has all the right stuff.
May 13, 2015points - Tasted 3910 Views
2010 Paul Jaboulet Aîné La Chapelle ( Hermitage)
In the process of closing down, it required effort to discover the cornucopia of earth, pepper, cedar wood, vanilla, blackberry, earth and stone aromatics that create the perfume. Rich, full bodied, concentrated and intense, the has a lot of tannin, but the tannins are ripe, refined and round. The wine fills your mouth and coats your palate with deep, ripe, dark berries. This should age and evolve for decades. This could be the best vintage for Jaboulet La Chapelle since it was purchased by the Frey family.
Mar 9, 2013points - Tasted 4148 Views
2010 Paul Jaboulet Aîné Domaine de Thalabert ( Crozes-Hermitage)
This delicious, Crozes Hermitage is filled with toasty oak, spice box, fresh blackberries and rocks. It's concentrated, full bodied and deep, finishing with a fresh, juicy mouthful of ripe blackberries.
Mar 8, 2013points - Tasted 2827 Views
2010 Paul Jaboulet Aîné Domaine de Terre Ferme ( Châteauneuf-du-Pape)
Blending 80% Grenache and 20% Mourvedre produced a powerful Chateauneuf du Pape with ample pepper, kirsch liqueur, old wood and plum scents. The fruit is lush, ripe an round, ending with a blast of wild strawberries, pepper and herbs.
Mar 7, 2013points - Tasted 2557 Views
2010 Paul Jaboulet Aîné Domaine des Pierrelles ( Côte-Rôtie)
Fro, 100% Syrah, planted in Cote Blonde, the wine pops with scents of flowers, cherries and earth. Medium bodied, with elegant, soft, tannins, ending in a sensuous, ripe, red berry finish. This can be enjoyed in its youth after a few years of bottle age.
Mar 8, 2013points - Tasted 1323 Views
2010 Paul Jaboulet Aîné Blanc Chevalier de Sterimberg ( Hermitage)
A refreshing nose of lemon, lime, crushed stone and burning embers opens to a medium/full bodied wine with silky tannins, ending with a long fresh, Meyer lemon, minerality infused finish.
Mar 7, 2013points - Tasted 1929 Views
2010 Paul Jaboulet Aîné Domaine de la Croix des Vignes ( St. Joseph)
Black cherries, pepper and mineral elements create the aromatics. On the palate, the wine round, fleshy and concentrated with sweet, ripe, fresh, black cherries.
Mar 7, 2013points - Tasted 1538 Views
2010 Paul Jaboulet Aîné Domaine de Saint Pierre ( Cornas)
With a nose of spice, flowers, black pepper, stone and dark red berries, this firm, tannic, masculine, powerful wine will demand more than a decade in the cellar before it becomes fun to drink.
Mar 7, 2013points - Tasted 2096 Views
2010 Paul Jaboulet Aîné Blanc Domaine Raymond Roure ( Crozes-Hermitage)
Tight, but with coaxing, pepper, caramel, earth and black cherry scents could be detected. Full bodied, rustic and tannic, the will need at least a few years to soften and develop.
Mar 7, 2013points - Tasted 1409 Views
2010 Paul Jaboulet Aîné La Petite Chapelle ( Hermitage)
Packed with scents of fresh herbs, pepper, olive tapenade, dark red fruits and earth, the wine is refined, but has a tannic edge, with a hint of dryness in the otherwise, charming, ripe, fresh, finish.
Mar 7, 2013points - Tasted 3816 Views
2010 Paul Jaboulet Aîné Domaine de Terre Ferme Blanc ( Châteauneuf-du-Pape)
This blend of 80% Grenache Blanc and 20% Clairette produced a wine with lemon oil, flowers and a hint of fennel. Medium bodied and soft in texture, the wine ends with a soft, plush, citrus finish.
Mar 7, 2013points - Tasted 1355 Views
2010 Paul Jaboulet Aîné Domaine des Grands Amandiers ( Condrieu)
This charming wine opens with notes of honeydew, fig, lychee nut and lemon rind. Medium bodied, with and open, semi sweet, citrus personality, I'd opt for drinking this on the young side.
Mar 7, 2013points - Tasted 1434 Views
2010 Paul Jaboulet Aîné Domaine de Peres en Filles Plan de Dieu ( Côtes du Rhône Villages)
Forward in style, already fun to drink, the wine pops with a nose packed with earth, kirsch and herbs, ending with lush, black and red, sweet and tart cherries. This will be a lot of fun to drink young.
Mar 7, 2013points - Tasted 1730 Views
2009 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Deep in color, with chocolate, cinnamon, vanilla, black berry liqueur, truffle, stone and jammy scents create the complex aromatics. Plush, fat and dense, this is a low acid, forward style of Hermitage that will please hedonists more than traditionalists with is opulent, ripe, black, fruit filled finish.
Oct 27, 2012points - Tasted 7613 Views
2009 Paul Jaboulet Aîné Domaine de Terre Ferme ( Châteauneuf-du-Pape)
What a great style of Chateauneuf du Pape with its showy nose of pepper, black raspberry jam, earth and kirsch. The wine is rich, fat, sweet and ripe and already fun to drink. Produced from a blend of 80% Grenache and 20% Mourvedre, there is a touch of oak, which should dissipate into the wealth of fruit in time.
Oct 27, 2012points - Tasted 2308 Views
2009 Paul Jaboulet Aîné Domaine Raymond Roure ( Crozes-Hermitage)
Inky in color, with spicy, jammy berries, vanilla, stone and black raspberries. Concentrated, with layers of ripe berries, this powerful wine ends with a long, tannic, blackberry finish. Give it a few years to allow its ample charms to shine.
Oct 26, 2012points - Tasted 1843 Views
2009 Paul Jaboulet Aîné Domaine des Pierrelles ( Côte-Rôtie)
Spice box, smoke, vanilla and fresh, black raspberry notes lead to a supple, textured, forward, lush, modern style of Cote Rotie that will deliver its charms in its youth.
Oct 27, 2012points - Tasted 1735 Views
2009 Paul Jaboulet Aîné Les Jalets ( Crozes-Hermitage)
This delicious, value, priced Northern Rhone offers garrigue, pepper, sweet and tart, red berries with strawberry. It's fresh, lively and a little bit rustic.
Mar 7, 2013points - Tasted 2234 Views
2007 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Oak, forest floor, truffle, smoke and minerality add to fresh, jammy, black cherry jam sensations. Still young, the wine should improve over the next several years, although, its open, modern style will allow it to be enjoyed younger than most vintages of La Chapelle.
Oct 26, 2012points - Tasted 3587 Views
Black raspberry, licorice, cracked pepper, earth and herbal aromas open to a soft textured, medium bodied, elegant style of Hermitage. Think of this as a better version of 1997 or 1998.
May 3, 2012points - Tasted 3676 Views
2005 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Vanilla, oak, sweet blackberry jam and truffle scents open to a young, tannic wine that demands cellar time. However, the tannins are not ripe which leaves a chalky, dry sensation in the blackberry and earth finish.
Oct 26, 2012points - Tasted 5998 Views
2003 Paul Jaboulet Aîné La Chapelle ( Hermitage)
I like this a little more each time I taste it, and this bottle was no exception. Rich, concentrated, complex, lushly textured, earthy, fruit filled and exciting, with an hour of air, the wine really took off! Clearly, the best wine from the property since 1990.
Jun 12, 2016points - Tasted 5292 Views
There is a definite lightening to the color of the wine, it's now a solid ruby color. In the nose, flowers, mint, licorice, iron, black cherry liqueur and dark chocolate scents are all over the place, with just a few minutes in the glass. Full bodied, lush, concentrated and rich, the wine feels soft on your palate. The finish is all about the sweet cherries and black fruits. The oak seems to have almost completely integrated into the wine. The jammyness of its youth has faded. This is after 20 minutes in the decanter. After an hour of air, the wine really picked up a lot more opulence in the mouth feel. I'm really digging this wine, it's a good time to pop a cork!
Sep 26, 2015points - Tasted 3484 Views
Showing some lightening of color, the wine pops with fresh blackberries, toast, barbecue, mint, black raspberry and tar aromas. On the palate, the wine is full bodied, concentrated and deep. The finish is all about the rich layers of ripe, black cherries and plum liqueur. With 2 of hours of air, this softened and expanded in flavor. Still young, it needs another 5 years. But if you're itching to try a bottle like I was, give it a few hours in the decanter.
Sep 10, 2013points - Tasted 5017 Views
With a beautiful ruby, black cherry color, licorice, molten black cherries, earth, coffee, herbs and cinnamon open to a rich, silky wave of fresh, ripe, melted cherries and earth. The wine is on the side of the style range, and there is a touch of prune in the finish. I find that adds to the complexity and character, but fans of traditional styles of Hermitage might find it too ripe. The developed and improved in the glass for hours. While some tannin remains, if you have more than a few bottles, it's worth popping cork to enjoy its freshness, lush textures and intensity of ripe. red and black fruits.
Oct 24, 2012points - Tasted 5089 Views
Hermitage is not known for producing sexy wines. 03 La Chapelle changed that misconception. This deeply colored wine opens to an explosive perfume filled with truffles, blackberry, jam, licorice, spice and minerals. This is their most concentrated wine since the 1990. Part of the reason for this is low yields. The Frey family, owners of Chateau La Lagune in Bordeaux reduced yields by almost 50%! That bold decision produced a powerful, opulent, palate coating wine. The round tannins leave you with a rich sensation of lush dark fruit, licorice and spice. This is one of the few La Chapelle's that can be enjoyed in its youth. Yet, like all great vintages of La Chapelle, this wine will age for decades. It's getting harder to find the wine at the old price. If this sounds like your style of wine, grab some.
Jan 6, 2011points - Tasted 8161 Views
2000 Paul Jaboulet Aîné Domaine de Thalabert ( Crozes-Hermitage)
Earth, dirt, barnyard and hints of red fruit make up the nose, which is the best part of the wine. On the palate, the wine is tart, lacking fruit and charm. This is long past its prime, Drink up.
Oct 26, 2012points - Tasted 4123 Views
1999 Paul Jaboulet Aîné La Chapelle ( Hermitage)
From such a great vintage in the Northern Rhone, this is quite a disappointment. It's light, slightly under ripe and dilute, when compared to many of the best wines from Hermitage. It's not a bad wine per se, it's just simple, especially when compared to other wines from the vintage. It is not close to the level of quality Jaboulet La Chapelle should have produced in this vintage.
May 12, 2013points - Tasted 4210 Views
1998 Paul Jaboulet Aîné La Chapelle ( Hermitage)
La Chapelle is light ruby in color. With BBQ, earth, spice and kirsch and barnyard aromatics, the wine feels soft in the mouth. This wine has matured at a rapid pace for La Chapelle. The finish ends with jammy black raspberries, hints of steel and an off putting touch of greeness. I'd suggest drinking this sooner than later..
Jan 2, 2011points - Tasted 8108 Views
1997 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Light in color, medium bodied with an earthy, spice, cherry, herb and peppery personality. This finish crisp finish has some tart, under ripe, sharp, red berry flavors. Drink up as it’s not likely to get to get better.
Oct 26, 2012points - Tasted 4019 Views
97 La Chapelle The medium bodied, forward, earthy expression of Hermitage is filled with red and black fruits, spice and forest aromas. Round and open, this lighter, soft, styled La Chapelle is drinking about as well as it is going to get.
May 17, 2012points - Tasted 5552 Views
Where’s the beef? No, make that where’s the fruit? What a disappointment. I hope this was in a dumb stage, because it offered moderate pleasure without much fruit. I have had better bottles of this wine on other occasions.
Aug 10, 2004points - Tasted 2446 Views
1996 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Charming style of Hermitage that is fun to drink today. There is freshness to fruit, roundness in the tannins and sweetness paired with an earthy character that adds complexity to the dark red fruits.
Aug 16, 2015points - Tasted 3847 Views
1995 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Light in style of Jaboulet Hermitage, there is some rusticity to the tannins in this medium bodied expression of dark fruits, pepper, black cherries and earth.
Aug 16, 2015points - Tasted 2574 Views
1990 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Compelling in every way. The wine is incredibly concetrated with all the right stuff. Perfectly ripe, spicy, mineral driven berries, pepper and earth round on the experience, leaving with a blast of fruit that remains on your palate for at least 60 seconds. Still young, this is a thrill to drink today, and it's going to get better and better with more age.
Oct 28, 2014points - Tasted 4107 Views
I cannot believe I've tasted this wine 4 times over the past two months, and with very consistent results. This specific bottle was good, but not great. Rich, big, deep and concentrated, the aromatics kicked off with licorice, tobacco, earth, iron, blackberries and black cherries. Powerful, long and young, as good as it is now, it's only starting to open.
Jul 24, 2013points - Tasted 6175 Views
Still young, vibrant and fresh, with a deep hue, the wine popped with a complicated perfume packed with boysenberry liqueur, black cherry, flowers, herbs, pepper, licorice, spice and forest floor aromas. Rich, concentrated, powerful and structured, there is a regal quality to the fruit that shines through every step of the way. I've had slightly better bottles that merited triple digits. But this was very close. Drink this now, or age it for decades.
May 13, 2013points - Tasted 5718 Views
I’ve been blessed to have tasted this majestic wine several times this year. In fact, I had this wine twice last week! Even more amazing is the remarkable level of consistency the wine continues to perform at. At days from its 23rd birthday, it’s really starting to come into its own, with its showy display of ripe blackberry, plum and cherries complicated by wet earth, smoke, minerals, garrigue and spice. On the palate, the wine is incredibly dense, with polished textures and no hard edges. The finish is expansive, thick, seamless and long, lasting for over 60 seconds! Over the years, this wine continues to develop layers of complexities, intensity of flavor and silky textures. If you’ve never tasted an Hermitage that blew you away, if you have the money, this is the wine to buy.
Dec 19, 2012points - Tasted 6077 Views
As hard as it is to believe, at almost 22 years of age, this looks and tastes like a young wine. Deeply colored, with a nose filled with spice, black plum, gravel, iron, pepper, grilled meat, blackberry and cassis, the wine is packed and stacked with layers of ripe, deep, pure, sensuous fruit. Still tannic and needed several more years before its fully mature, this exciting wine is powerful, glycerin filled and intense. The wine ends in a beautiful display of plush, ripe, decadent, fleshy, flashy black and red fruit.
Nov 28, 2011points - Tasted 8751 Views
1990 Jaboulet La Chapelle had 2 or 3 different bottling dates. When tasted from the first bottlng, (there is no way to tell) the wine os one of the top Hermitage wines ever produced! And this was a very good bottle. The wine oozes out of the glass sliding over your palate in wave after wave of deep, dark, lush frui, spices, minerals, pepper, licorice, cassis and berries. Still young, in another decade or two when this wine is fully mature, the best bottles will deliver an amazing tasting experience.
Feb 5, 2010points - Tasted 3327 Views
Purple, black in color, this blackberry and cassis wine offers earth, olives, truffles, damp forest and earthy, peppery scents. The wine is opulent and fleshy with refined, elegant tannins. The dense, black fruit filled palate is lush with a backbone for aging. In many ways, it reminded me of slightly less concentrated version of the legendary ’61
Dec 8, 2009points - Tasted 4534 Views
The nose, with its earthy, mineral, truffle, pepper scent was exciting. The wine felt great in the mouth, but it seemed to lack some of the density and youthful quality found in other bottles I’ve had
Jun 30, 2009points - Tasted 2848 Views
There is a lot of bottle variation in this wine. I’ve heard the wine was bottled in two separate batches. The first batch reminds me of essence of Syrah. The second batch, held in wood for several additional months lacks the same level of purity, freshness and complexity. There is no way to tell which bottle came from which batch from looking at the bottles. This bottle probably came from the second batch. While it displayed some of the wonderful flashy, opulent, ripe, black fruit qualities, it did not offer the level of intensity found in the best examples. Still good, but not profound.
Oct 1, 2007points - Tasted 2996 Views
With coaxing, you could sense the concentration, extraction and depth of ripe, black fruits and flavors, but it remains very primary. Another decade and this will assuredly morph into something unique
Apr 25, 2005points - Tasted 2967 Views
1989 Paul Jaboulet Aîné La Chapelle ( Hermitage)
As this continues edging closer to its 30th birthday, the wine clearly prove that things do get better with age, especially this wine! I am thinking the wine deserves an upgrade as the massive amount of ripe, mineral driven fruit is there, the texture continues to refine, the once hard tannins keep melting away even though the masculine edge is still there, the complex nose is also showing its stuff. When you add all that up, at this point, what are you waiting for? Open a bottle of this stunner and enjoy the ride! An hour or so of air is also helpful to the experience.
Jan 9, 2017points - Tasted 2507 Views
It took long enough, but this once firm, austere, tannic beast has really filled out, the tannins have softened and the complexities of a mature Hermitage is really starting to show its stuff. I am thinking this could get even better too!
May 5, 2016points - Tasted 3090 Views
This is the second time this year I've been impressed by this wine. The tannins are really starting to resolve, the wine is dropping its former rustic character and is offering a lot more pleasure. Decanting really helps.
Oct 28, 2014points - Tasted 3191 Views
It took long enough. At 25 years of age, this is finally becoming civilized. The beautiful ripe fruits made a bigger impression than the massive wall of beefy tannins. With 30 minutes of air, (60 would have been better) the wine softened, the aromatics opened and it was truly a treat. Still young, it's worth opening now. But another 5 years will add more to the wine.
May 27, 2014points - Tasted 3578 Views
Young, tannic, rustic, masculine and very old school in style, the wine demands another 5 years before it softens and comes together. I have faith, but as the wine and I both age, I am becoming a little bit concerned that this might not lose its brawny character.
Jun 7, 2013points - Tasted 4392 Views
Garnet in color, with a smoky, mineral, spicy cherry, iron and strawberry jam perfume. Full bodied and still tannic, with a stern, structured spine, I’d give this another 3-5 years in the cellar.
May 17, 2012points - Tasted 5750 Views
This amazingly young wine, that is young for 22 years of age is tannic, slightly rustic and powerful. Black cherry, kirsch, spice, crushed stone, strawberry jam, meat and pepper scents waft form the glass. Big, concentrated and attention grabbing, this is finally starting to come around. Give it a few more years and enjoy it over the next 20 or more years.
Nov 27, 2011points - Tasted 7176 Views
Black pepper, jammy, dark fruit, earth, spearmint, licorice and coffee could be easily found. Still tannic. Very well balanced and concentrated.
Jul 12, 2008points - Tasted 2780 Views
Layers of rich, ripe, black fruit, minerals, truffle and tobacco with a hint of tar. Big, bold, structured and tannic. The long finish ends with notes of juicy, black fruit and spice.
Nov 14, 2007points - Tasted 2876 Views
Tight, displaying more red fruit than black, along with earth, stone and peppery spice aromas. With a brawny palate feel, the wine is brighter and more acidic than the 1990 tasted at the same dinner. This wine demands another decade before prime time drinking.
Feb 5, 2006points - Tasted 3211 Views
This is a huge, deep, dense, very full bodied wine with boatloads of ripe, concentrated black fruit and a slight rustic quality. Very tannic. Demands time.
Jul 25, 2005points - Tasted 2767 Views
Dark colored, tannic and full of black fruits and character. Even though I’ve had better bottles, this is still a very good wine.
Jun 6, 2004points - Tasted 2723 Views
Very deep, dark, ruby almost opaque with a faint, lightening at the edge. The fragrant aroma offers notes of black cherries, herbs, olives, earth, licorice, coffee, and hint of sap with a touch of caramelized brown sugar on the nose as well. This wine vastly improved with air.
Oct 25, 2003points - Tasted 2824 Views
1988 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Ruby with bricking to the color, the wine offers cherry, thyme, underbrush, charcoal, smoke, spice and earthy aromas. Full bodied, concentrated, long, fresh and straddling the fence of elegance and rusticity, the wine leaves you with a complex mouthful of blackberry, cherry griotte, cassis, spice and green olives. Decanted about 30 minutes before tasting.
Mar 6, 2016points - Tasted 3005 Views
I love when a wine is aromatic the moment it's splashed into the decanter. Showing some age, not nearly its almost 28 years worth of sleeping, the wine shows off its cassis, truffle, bacon fat, floral, earth and black cherry aromatics with ease. Full bodied, deep, lusty, rich and satisfying, the gorgeous mouthful of spicy black cherry and earth tastes and feels great. For a wine of this quality, style and level of maturity, it's a steal in today's marketplace. If you have a bottle, pop a cork. If it's well stored, it could improve, or at least remain at this level for another decade or two. But there is no reason to hesitate on this beauty.
Nov 15, 2015points - Tasted 3702 Views
Wet earth, rocks, cherry griotte, spice, charcoal, licorice, raspberry jam and fresh Provencal herbs create the aromatics. Soft, fleshy, mineral driven and filled with sweet cherries and iron in the finish. There is a touch of austerity, but that does not detract from the pleasure. This is mature and while there is no hurry to drink it, it might not have a lot of room for improvement.
May 3, 2012points - Tasted 5705 Views
Popped and poured into a decanter and served, the complex perfume offered black cherry, licorice, earth. bacon fat, iron, underbrush, spearmint and warm spices. Full bodied and concentrated with ample levels of dark fruit, the texture is soft, chewy and mouth filling. The finish ends with baked black berry flavors paired with minerals and spice. The only thing stopping the score from hitting a few points higher was the finish could have been longer. The wine improved in the glass over 2 hours spent at dinner. This will get better. I'd buy this over the 89 today.
Jun 7, 2010points - Tasted 7745 Views
Light ruby color. The nose offers an intoxicating perfume of earth, jammy black fruits, spice, brown sugar and black pepper. The 88 La Chapelle sports a great syrupy texture. It's a very full bodied, rich, mouth filling wine with some tannins remaining to resolve. The palate is caressed by soft, elegant, velvety, thick streams of cherry, blackberry & plum flavors which fill the mouth.
Apr 15, 2007points - Tasted 2814 Views
1985 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Drinking perfectly today, this mature Jaboulet La Chapelle is packed with earthy, barnyard, peppery, black raspberry, forest, tobacco and mineral scents. Elegant in style, you can enjoy this today, or for at least another 10-15 or more years.
May 17, 2012points - Tasted 3192 Views
1983 Paul Jaboulet Aîné La Chapelle ( Hermitage)
A nice, fully mature wine, but slightly disjointed and showing a little bit too much green, herbal notes that take away from the cherry, earth. tobacco and olive sensations. Drink up. This is not going to improve from here.
May 12, 2013points - Tasted 4178 Views
1982 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Better on the nose than the palate, with its bouquet of jammy cherries, citrus, earth, spice, floral, herb and candied fruit notes. Medium/full bodied, there was a sensation of dryness in the end notes of the finish.
May 13, 2013points - Tasted 2607 Views
1979 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Showing much better than expected. The nose was complex offering a perfume of olives, spearmint, earth, leather and herbs. Lots of fruit displayed in the long finish.
Mar 6, 2004points - Tasted 3206 Views
1978 Paul Jaboulet Aîné La Chapelle ( Hermitage)
WOW! Exotic, erotic cherry charm here. Lush, regal, full bodied and concentrated, the fruit has a sensual purity. The texture is like, wild silk and the finish just keeps on going. Concentrated and intense, this just keeps getting better and better. Liquid gold indeed.
Apr 30, 2017points - Tasted 1113 Views
Mind boggling in the true sense of the term. Upon opening, the aromatics flew across the room! This wine has so much intensity of raw materials, it is hard to believe. The perfume, with its incense, smoke, dark cherries, plums, crushed stone, olive and black raspberries should be bottled. The wine is powerful, youthful, fresh, pure and fruit filled. The finish, which crosses the line at over 60 seconds is long, fresh, sweet, ripe and most importantly, memorable. Lacking the power and concentration of the legendary 1961, this is as close as most of us are ever going to get, and it sells for about 90% less money too! I cannot decide if tasting a wine in January, that I know will make my top 10 wines of the year is either sad, or a harbinger of things to come. Either way, this is a monumental wine!
Jan 9, 2017points - Tasted 2664 Views
Holy f'Ing cow! Now, there's a descriptor you do not see much on these pages. Absolutely mind blowing wine!!! The outrageous perfume grabs you and locks your sense in with its intense, smoke, boysenberry liqueur, kirsch, truffle, earth, iron, black cherry, licorice and wet forest floor aromas. If that wasn't enough, the wine is incredibly thick, concentrated, rich and almost dense with its volume of raw material. The mouth filling finish builds and expands, while it moves from black to red fruits before it makes its way back to black fruits again. This insane tasting experience is clearly one of the best bottles of wine I have ever tasted!
Jun 9, 2015points - Tasted 6779 Views
Hermitage, no make that almost any wine does not get better than this! The moment your nose meets the perfume, you know you're in for something truly special. The fireworks continue when the decadent, rich, intense blast of fruit, spice, tannin, earth and character hit your palate. Still young, fresh and vibrant, this is not even at peak yet.
Oct 28, 2014points - Tasted 4235 Views
Light ruby in color, with sweet and sour cherries, fresh herbs, thyme, licorice, earth and spice, the wine was sweet, soft and polished. The long finish ended with a variety of dark red berries that alternated from sweet to tart. It's been years since I've seen a bottle of this, let alone tasted one. I do not think this was a perfect example of the wine at its peak. This was very good, but it did not sing like the best bottles.
May 13, 2013points - Tasted 5100 Views
1973 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Pleasant, but light, with good quality fruit, complex, peppery aromatics and a finish that moves from sweet to tart. Drink soon. Better in the in the nose, than on the palate, this is not a vintage to age.
May 8, 2014points - Tasted 2585 Views
1967 Paul Jaboulet Aîné Les Cèdres ( Châteauneuf-du-Pape)
Jammy raspberry, truffle, spice, earth and herbs. Good texture and a finish sporting an array of red fruits.
Feb 23, 2006points - Tasted 4071 Views
1966 Paul Jaboulet Aîné La Chapelle ( Hermitage)
Rustic, but charming in an old school, strict, manner with plenty of kirsch, earth, herbs, olives and tobacco. Decanting should help soften it a bit. Fully mature, no reason to age this any longer.
Mar 17, 2017points - Tasted 1273 Views
1966 Jaboulet-Isnard ( Châteauneuf-du-Pape)
Barnyard notes with spices, jammy raspberries and herbs. Much better on nose than the palate which tasted like metallic raspberries with Kirsch.
Feb 12, 2005points - Tasted 1088 Views
1961 Paul Jaboulet Aîné La Chapelle ( Hermitage)
This maintains a dark color at close to 50 years of age! Scents of olive orchards waft from the glass in this perfect Hermitage wine. Green olives, black olives, earth and trees were in abundance. Truffles, burnt toast, tobacco, licorice, citrus, forest floor and soy sauce are easy to find in the complex, expanding aromatics. On the palate, the wine is massive and intensely concentrated with layers of rich, thick, juicy, ripe black fruit and minerals. This wine perfectly melds power with elegance. The seemingly endless finish is long and pure. In the mouth, this wine reminds me a 1961 Latour. The wine improved in the glass for over two hours. Few wines live up to their legendary status due to a myriad of reasons from provenance, value and the most important reason of all, how can any wine be as good as a legend. This bottle was as good, if not better than the legend! This wine ended with a finish that lasts for years. The question, do dream wines dream, remains unanswered. Perhaps the next time I meet another one of my dream wines, I’ll know.
Dec 8, 2009points - Tasted 12526 Views
1961 Jaboulet-Isnard ( Châteauneuf-du-Pape)
Served blind, not one taster came close to calling this wine over 50 years old. Most were convinced it from the late 1980's! The vibrant, spicy, earthy, kirsch and garrigue nose did not give away the wines age. The still fresh, lively, peppery, spicy, earthy red berries did not let you think the wine was approaching 55 years of age either. What a treat!
Sep 2, 2013points - Tasted 1160 Views
Very light and orange in color. Some fruit, spice and earthy fragrance remained. While light and fragile, it's not bad for a fifty year old Chateauneuf.
Feb 20, 2007points - Tasted 1304 Views
On a respirator, waiting for death. For a few moments, we were able to glean some perfume loaded with spicy herbs, but that faded quickly. This brick colored wine had good texture, but not much fruit. Still, it was fun to experience a 45 year old bottle of Chateauneuf
Feb 23, 2006points - Tasted 1461 Views
1961 Jaboulet-Isnard ( Cornas)
Talk about dead... You get a point or two for being wet, and something for a hint earth of the nose....Other than that, this is one of those DNPIM wines we hear about from time to time.
Dec 9, 2014points - Tasted 899 Views
1947 Paul Jaboulet Aîné ( Châteauneuf-du-Pape)
A revelation wine for old Chateauneuf du Pape. This stunning wine left me close to breathless! It looked at least 20 years younger with its ruby hue. Licorice, Licorice, jammy red berries, earth, herbs, sweet, ripe cherries, spice and kirsch liqueur created a wave of complex aromatics. In the mouth, this cherry filled wine is pure opulent, silk that drenches your palate with flavor. Long, and pure, this wine was stunning and will remain etched in memory for years.
Mar 29, 2012points - Tasted 1656 Views