2012 Paul Jaboulet Aîné Hermitage La Chapelle Hermitage Rhône France Wine Tasting Note
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Still deeply colored and already starting to drink well, the fresh, dark red berries are accompanied by aromatics of smoke, dried flowers, crushed stone, peppery spice, and a hint of espresso. Round, concentrated and vibrant, this is quite nice now, though it is only at the beginning of its drinking window. Drink from 2022-2042. 4,348 Views Tasted Oct 4, 2022Ripe, fat, dense, concentrated, full bodied and concentrated, with a mouthful of rich, fleshy berries, earth, tannin, oak and freshness. Dense, long and deep, for patient consumers willing to wait more than a decade, and probably longer, this has all the right stuff. 5,804 Views Tasted May 13, 2015 |
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!