2008 Domaine Jean-Louis Chave Hermitage Hermitage Rhône France Wine Tasting Note
|2008||Domaine Jean-Louis Chave (Hermitage)|
The lightest vintage of JL Chave Hermitage I remember tasting. Elegant, perhaps Burgundian is the best term for this wine. There is personality, along with a very, bright, if not crisp red fruit character, which all adds up to early drinkability, but this is a not a vintage for long term aging. 91 Points
5,001 Views Tasted May 24, 2017
Clearly, this is the lightest vintage of Chave Hermitage I recall tasting. Medium bodied, not much tannin, soft, easy and elegant in style, the fruit is clean, fresh and pure, but there is not enough of it to make this interesting for long term drinking. This is already fine to drink today. 90 Points
3,211 Views Tasted Feb 18, 2015
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 is 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, 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.