Learn everything about Paul Jaboulet Aine Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, and information on the vineyards and winemaking. 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: 2020, 2019, 2018, 2017, 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. Th 1961 has been quite strong in recent tastings.
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.
When to Drink Jaboulet Chateauneuf du Pape, Anticipated Maturity, Decanting Time
Jaboulet Chateauneuf du Pape can be enjoyed on the young side. Young vintages can be decanted for about 1 hour, give or take. 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 du Pape is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-14 years after the vintage.
Serving 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.
Jaboulet Chateauneuf du Pape is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Paul Jaboulet Chateauneuf du Pape is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese 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
51 Vintages 434,998 Views Sort by Vintage-Rating
|2015||Paul Jaboulet Aîné La Chapelle (Hermitage)|
So inky and unfathomably profound in shade, this wine may stain your stemware as well as your palate with its caliginous hue. With a decanter filled with crème de cassis, this full bodied, concentrated dream liquid fills your mouth and coats your palate while mesmerizing your senses for at least 60 seconds. The fruit bestows purity, intensity, length and precision. In its youth, it's intellectual; when it matures, it will be a hedonistic coup d’état. Is this the best vintage since 1990 or perhaps 1978? Yes! This is off the charts. If you you have the money, this is a wine to lay down. Once other people begin tasting this wine, and word gets out, it is only going to become more expensive.
11,588 Views Tasted Apr 25, 2018
|2015||Paul Jaboulet Aîné La Maison Bleue (Hermitage)|
Olive tapenade, herbs and peppery dark fruits combine to produce a full bodied, concentrated, deep wine with ripe, polished tannins, juicy, sweet, dark fruits and a long blast of salty, dark red fruits, herbs and black pepper in the end notes. The finish just keeps on going here.
4,832 Views Tasted Apr 25, 2018
|2015||Paul Jaboulet Aîné Domaine des Pierrelles (Côte-Rôtie)|
Produced from 100% old vine Syrah, planted in Cote Blonde, the wine pops with scents of flowers, smoke, earth, cherries, thyme and earth. Power and elegance, length, finesse and complexity that does not finish until you have spent time with the sweet, stony red fruits and spice on your palate. This will age quite well.
1,590 Views Tasted Apr 25, 2018
|2015||Paul Jaboulet Aîné Domaine de Thalabert (Crozes-Hermitage)|
Spicy blackberries, pepper and underbrush aromas open the perfume. On the palate, the wine is rich, supple, full bodied round and mouth coating. This is a wow wine, especially when you consider the quality and cost ratio!
7,824 Views Tasted Apr 25, 2018
|2015||Paul Jaboulet Aîné Domaine de la Croix des Vignes (St. Joseph)|
With a strong garrigue quality, you also find black fruits and crushed stone aromatics. The wine is full bodied, with salty tannins and an intensive mineral quality that drives the lush, full bodied, sweet, dark fruits through the finish.
1,903 Views Tasted Apr 25, 2018
|2015||Paul Jaboulet Aîné Les Grandes Terrasses (Cornas)|
Earthy, animalistic, barnyard, wet forest and dark red fruits combine to produce a complex set of aromatic qualities. The wine is full bodied, with a strong underpinning of iron, tannin and structure. The fruit is ripe and dense, but this is not going to be fun in its youth, give it a decade of age before popping a cork.
2,359 Views Tasted Apr 25, 2018
|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.
1,644 Views Tasted Sep 7, 2015
|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.
1,979 Views Tasted Sep 7, 2015
|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.
4,945 Views Tasted May 13, 2015
|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.
5,815 Views Tasted Mar 9, 2013
|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.
2,906 Views Tasted Mar 7, 2013
|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.
3,681 Views Tasted Mar 8, 2013
|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.
2,241 Views Tasted Mar 7, 2013
|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.
1,875 Views Tasted Mar 8, 2013
|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.
2,187 Views Tasted Mar 7, 2013
|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.
2,444 Views Tasted Mar 7, 2013
|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.
1,836 Views Tasted Mar 7, 2013
|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.
4,654 Views Tasted Mar 7, 2013
|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.
1,834 Views Tasted Mar 7, 2013
|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.
2,564 Views Tasted Mar 7, 2013
|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.
1,798 Views Tasted Mar 7, 2013
|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.
8,723 Views Tasted Oct 27, 2012
|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.
3,025 Views Tasted Oct 27, 2012
|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.
2,902 Views Tasted Oct 26, 2012
|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.
2,326 Views Tasted Oct 27, 2012
|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.
2,452 Views Tasted Mar 7, 2013
|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.
4,164 Views Tasted Oct 26, 2012
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.
4,233 Views Tasted May 3, 2012
|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.
6,574 Views Tasted Oct 26, 2012
|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.
6,408 Views Tasted Jun 12, 2016
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!
4,492 Views Tasted Sep 26, 2015
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.
5,947 Views Tasted Sep 10, 2013
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.
6,029 Views Tasted Oct 24, 2012
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.
9,153 Views Tasted Jan 6, 2011
|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.
4,418 Views Tasted Oct 26, 2012
|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.
5,252 Views Tasted May 12, 2013
|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..
9,098 Views Tasted Jan 2, 2011
|1997||Paul Jaboulet Aîné La Chapelle (Hermitage)|
This has developed quite nicely over the years. Medium/full bodied, with a nose of licorice, herbs, cherries, smoked meat and cold steel. On the palate the fruit offers a charming rusticity, with an olive, herbal edge to red cherry griotte in the finish. Popped and poured, and as the wine sat in the glass, I knew that was the right choice.
3,159 Views Tasted Mar 12, 2018
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.
5,114 Views Tasted Oct 26, 2012
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.
6,653 Views Tasted May 17, 2012
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.
3,582 Views Tasted Aug 10, 2004
|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.
4,829 Views Tasted Aug 16, 2015
|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.
3,402 Views Tasted Aug 16, 2015
|1990||Paul Jaboulet Aîné La Chapelle (Hermitage)|
It is a different experience tasting great wines in magnum, after only experiencing them for years in bottle. With a refined quality to the tannins, the concentration, depth of flavor and length was there. But this seems to have developed along its own course, there was an additional layer of softness on the texture, that paired great with the purity of fruit. My guess it, part of the development here was due to the large format, but the advanced character probably came about due to some storage issues along the way. A perfect magnum with provenance must be mind boggling.
5,305 Views Tasted Aug 3, 2017
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.
5,757 Views Tasted Oct 28, 2014
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.
7,607 Views Tasted Jul 24, 2013
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.
7,204 Views Tasted May 13, 2013
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.
8,266 Views Tasted Dec 19, 2012
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.
10,269 Views Tasted Nov 28, 2011
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.
4,761 Views Tasted Feb 5, 2010
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
6,025 Views Tasted Dec 8, 2009
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
4,264 Views Tasted Jun 30, 2009
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.
4,489 Views Tasted Oct 1, 2007
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
4,388 Views Tasted Apr 25, 2005
|1989||Paul Jaboulet Aîné La Chapelle (Hermitage)|
It took 30 years, but it was worth the wait if you were a patient collector. The wine has filled out, softened, added aromatic complexities and length. Now you find olives, pepper, rocks, stones, herbs and earthy stony, peppery red fruits on the nose and palate. After 3 decades in the bottle, the wine has expanded, giving you a richly textured, concentrated palate filled with ripe, bright red fruits. This is really in the zone today where it should remain effortlessly for at least 2 or more decades if well-stored.
3,918 Views Tasted Dec 15, 2020
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.
4,032 Views Tasted Jan 9, 2017
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!
4,461 Views Tasted May 5, 2016
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.
4,517 Views Tasted Oct 28, 2014
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.
4,890 Views Tasted May 27, 2014
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.
5,694 Views Tasted Jun 7, 2013
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.
7,130 Views Tasted May 17, 2012
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.
8,476 Views Tasted Nov 27, 2011
Black pepper, jammy, dark fruit, earth, spearmint, licorice and coffee could be easily found. Still tannic. Very well balanced and concentrated.
4,086 Views Tasted Jul 12, 2008
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.
4,245 Views Tasted Nov 14, 2007
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.
4,595 Views Tasted Feb 5, 2006
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.
4,067 Views Tasted Jul 25, 2005
Dark colored, tannic and full of black fruits and character. Even though I’ve had better bottles, this is still a very good wine.
4,023 Views Tasted Jun 6, 2004
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.
4,136 Views Tasted Oct 25, 2003
|1988||Paul Jaboulet Aîné La Chapelle (Hermitage)|
At peak maturity, the wine has good concentration, ripe, stony, red fruits, pepper, smoke and herbs. There is a nice bite and freshness to the juicy fruits with plenty of peppery berries on the nose and palate. This is drinking in the right place today.
2,579 Views Tasted Jul 24, 2019
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.
3,813 Views Tasted Mar 6, 2016
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.
4,530 Views Tasted Nov 15, 2015
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.
6,432 Views Tasted May 3, 2012
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.
8,450 Views Tasted Jun 7, 2010
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.
3,513 Views Tasted Apr 15, 2007
|1985||Paul Jaboulet Aîné La Chapelle (Hermitage)|
It is harder and harder to get to taste these mature older Northern Rhone wines. Each time I do, I am always thrilled and seldom disappointed and this bottle was no exception. Full-bodied, with a generous blast of cinnamon, 5 spice, smoke, kirsch, thyme, red fruit and black pepper, the wine is juicy, fresh, earthy and frankly, it reminds me of taking ripe, red fruits and squeezing them over rocks.
3,168 Views Tasted Feb 2, 2020
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.
3,760 Views Tasted May 17, 2012
|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.
4,961 Views Tasted May 12, 2013
|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.
3,106 Views Tasted May 13, 2013
|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.
3,587 Views Tasted Mar 6, 2004
|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.
3,833 Views Tasted Apr 30, 2017
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!
5,365 Views Tasted Jan 9, 2017
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!
8,235 Views Tasted Jun 9, 2015
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.
5,669 Views Tasted Oct 28, 2014
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.
5,767 Views Tasted May 13, 2013
|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.
3,333 Views Tasted May 8, 2014
|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.
4,872 Views Tasted Feb 23, 2006
|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.
3,141 Views Tasted Mar 17, 2017
Barnyard notes with spices, jammy raspberries and herbs. Much better on nose than the palate which tasted like metallic raspberries with Kirsch.
1,378 Views Tasted Feb 12, 2005
|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.
14,107 Views Tasted Dec 8, 2009
Just amazed at how much sweet, ripe, kirsch was found here. Silky on the palate, medium bodied and earthy, with enough fresh herbs to cook with, and loads of freshness, this was a treat.
1,548 Views Tasted Jan 28, 2018
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!
1,751 Views Tasted Sep 2, 2013
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.
1,889 Views Tasted Feb 20, 2007
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
1,683 Views Tasted Feb 23, 2006
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.
1,170 Views Tasted Dec 9, 2014
|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.
2,319 Views Tasted Mar 29, 2012