1998 Domaine Jean-Louis Chave Hermitage Hermitage Rhône France Wine Tasting Note

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1998
97
Spicy, vibrant and fresh, the wine offers intensity and concentration. Peppery, smoky, with loads of cigar, dried flowers, red fruits and spice. The wine is long, mineralistic, and intense, as well as long, concentrated, youthful, and complex. Drink from 2024-2050.

Spicy, vibrant and fresh, the wine offers intensity and concentration. Peppery, smoky, with loads of cigar, dried flowers, red fruits and spice. The wine is long, mineralistic, and intense, as well as long, concentrated, youthful, and complex. Drink from 2024-2050.

1,378 Views   Tasted
This continues morphing into a beautiful vintage for Chave. The nose, with its blend of strawberries, currants, mint leaves, smoke, spice, earth, herbs, and crushed stones gets your engines going. The palate is equal to the nose with its layers of refined, earthy, smoky, red fruits, spice, elegant tannins, and black fruits. Popped and poured, the wine continued opening over dinner, but at 25 years of age, it is fully ready to go. Drink from 2023-2045.

This continues morphing into a beautiful vintage for Chave. The nose, with its blend of strawberries, currants, mint leaves, smoke, spice, earth, herbs, and crushed stones gets your engines going. The palate is equal to the nose with its layers of refined, earthy, smoky, red fruits, spice, elegant tannins, and black fruits. Popped and poured, the wine continued opening over dinner, but at 25 years of age, it is fully ready to go. Drink from 2023-2045.

2,450 Views   Tasted
Meaty, full-bodied, concentrated and stuffed with rocks, stone, black pepper, iron, wild cherries, grilled meat and red berries, the wine feels youthful. The tannins are still noticeable. Better on the nose than the slightly rustic palate, this is a good Chave in an old-school style.

Meaty, full-bodied, concentrated and stuffed with rocks, stone, black pepper, iron, wild cherries, grilled meat and red berries, the wine feels youthful. The tannins are still noticeable. Better on the nose than the slightly rustic palate, this is a good Chave in an old-school style.

4,181 Views   Tasted
Deep ruby in color, with a perfume filled with pepper, stone, black raspberries, kirsch and licorice. Full bodied, powerful, yet elegant, this packed and stacked, graceful Hermitage wine demands at least another 5 or more years before it really begins to show its true colors. This was about $80 on release. Those were the days.

Deep ruby in color, with a perfume filled with pepper, stone, black raspberries, kirsch and licorice. Full bodied, powerful, yet elegant, this packed and stacked, graceful Hermitage wine demands at least another 5 or more years before it really begins to show its true colors. This was about $80 on release. Those were the days.

5,993 Views   Tasted

When to Drink JL Chave, Anticipated Maturity, Decanting Time

Domaine JL Chave is not a wine that can be enjoyed young The wine needs time, at least 10 years or more and needed before the wine becomes civilized. At that point, 1-3 hours of decanting are recommended to allow the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine JL Chave is usually better with 10-15 of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 15-45 years after the vintage.

Serving JL Chave with Wine, Food, Pairing Tips

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

Domaine JL Chave is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, barbecued, and grilled dishes as well as smoked meats. Domaine JL Chave is also good with Asian dishes, and hearty fish courses like tuna, mushrooms, cheese, and pasta.

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