2015 Paul Jaboulet Aîné Hermitage La Chapelle Hermitage Rhône France Wine Tasting Note
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So inky and unfathomably profound in shade, this wine may stain your stemware as well as your palate with its caliginous hue. With a decanter filled with crème de cassis, this full bodied, concentrated dream liquid fills your mouth and coats your palate while mesmerizing your senses for at least 60 seconds. The fruit bestows purity, intensity, length and precision. In its youth, it's intellectual; when it matures, it will be a hedonistic coup d’état. Is this the best vintage since 1990 or perhaps 1978? Yes! This is off the charts. If you you have the money, this is a wine to lay down. Once other people begin tasting this wine, and word gets out, it is only going to become more expensive. 15,849 Views Tasted Apr 25, 2018 |
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!