1997 Paul Jaboulet Aîné Hermitage La Chapelle Hermitage Rhône France Wine Tasting Note

20976 Views

1997 Paul Jaboulet Aîné La Chapelle  (Hermitage) 91 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. 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. 3,805 Views   Tasted Mar 12, 2018  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to 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. 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. 5,719 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. 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. 7,258 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. 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. 4,194 Views   Tasted Aug 10, 2004

When to Drink Paul Jaboulet Aine Hermitage, Anticipated Maturity, Decanting Time

Paul Jaboulet Aine Hermitage when young, should be decanted at least 2-3 hours, give or take, allowing the wines to soften and open their perfume. However, Jaboulet La CHapelle in its youth can easily use 3-5 hours of decanting. Older vintages might need very little decanting, just enough to remove the sediment.

Paul Jaboulet Aine Hermitage is usually better with 10-12 years of cellaring and should be at its best between 10-25 years of age. Paul Jaboulet La Chapelle needs 15-20 years of cellaring in the good vintages and is best between 20-60 years of age.

Serving Paul Jaboulet Aine Hermitage with Wine, Food, Pairing Tips

Jaboulet Hermitage is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Jaboulet Hermitage is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Jaboulet Hermitage is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

The white wine of Jaboulet is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Jaboulet La Chapelle is one of the world's great wines. In the best vintages, the wine needs 20-30 years to soften, develop and show it's unique character. But from personal experience, I can tell you, it is worth the wait!

www.jaboulet.com