2010 Paul Jaboulet Aîné Côte-Rôtie Domaine des Pierrelles Côte-Rôtie Rhône France Wine Tasting Note

2166 Views

2010
91
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.

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.

2,166 Views   Tasted

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