2012 Domaine Jean-Louis Chave Hermitage Hermitage Wine Tasting Note
|2012||Domaine Jean-Louis Chave (Hermitage)|
Far too early to taste this, but I was there and so was the bottle. I had an empty glass, and well, it would have been rude to say no. Right? Good color, full-bodied, concentrated and classic, the wine is bright, crisp, fresh and lifted. There is a crunch to the peppery, blackberry and smoky red pit fruit. The tannins are a bit strict here. Everything is in place, but this is not a generous vintage. It is more restricted in style and will take at least another 10 years to become civilized.
809 Views Tasted Jul 15, 2020
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.