2010 Paul Jaboulet Aine - Hermitage La Chapelle
Wine Advocate | Rating: 96It should be fascinating to compare the potentially legendary 2010 Hermitage La Chapelle with the prodigious 2009 La Chapelle over the next 30-40 years. About 20% new oak was used, and, as were previous vintages, the 2010 was aged 15 months prior to bottling. This black/purple-colored beauty is revealing more weight and richness than it did last year from barrel, along with great precision, stunning minerality and enormous quantities of blackberry, cassis, beef blood and smoked game intertwined with hints of graphite and acacia flowers. With good acidity and richness as well as abundant, but ripe, well-integrated tannin, this great wine equals the titan produced in 2009. Forget it for 7-10 years and drink it over the following 30-50 years.Author: Robert Parker
International Wine Cellar | Rating: 96Inky, glass-staining ruby. An exotically perfumed bouquet evokes dark fruit liqueur, smoky Indian spices, potpourri and cracked pepper. Deep but lively, offering palate-coating blueberry and cherry-cola flavors and a sexy note of candied violet. This wine opens up dramatically with a little air and shows a very suave blend of power and finesse. An energizing mineral note comes on strong on the endless finish, which features sexy floral and spicecake nuances.Author: Josh RaynoldsIssue: March/April 2013
JamesSuckling.com | Rating: 96Opulent aromas of ripe and dark fruits with plum, licorice, tar and grilled meat. Pops out of the glass. Sexy aromas. This is very rich and exotic with loads of ripe fruit, from plums to blueberries. Finish is tight and closed. Needs time to open: better in 2017.Author: James Suckling
Jancis Robinson | Rating: 18Tasted blind. Exceptionally dark crimson. Dense yet opulent nose. Extremely ripe. Yet dry on the finish. This is much more sinewy and less offputtingly concentrated than the Grange 2010. Fine-grained tannins. Savoury and dramatic.Author: Jancis Robinson
Wine Spectator | Rating: 94The solid cocoa, raspberry confiture, roasted plum, tobacco and loam notes are nicely layered, backed by an ample but caressing structure. The long, lingering, tobacco leaf-filled finish shows ample depth and an echo of pastis.Author: James Molesworth
Under the direction of Caroline Frey, they have succeeded, using strictly biodynamic techniques to produce the finest wines. The excellence of Paul Jaboulet Elder wines based on fruits high quality, enhanced by the careful vinification and aging of great finesse. For the finest appellations of the Rhone Valley, it is in the purest expression of terroir wines are born, their balance, complexity, longevity.
Syrah is one of the darkest and thickest-skinned varieties, producing wines with intense color, flavors of blueberry, blackberry and boysenberry, and high tannin. Depending on the climate in which it is grown and the winemaking techniques used, Syrah (known as Shiraz in ) can come in a wide range of styles. Regardless of style, use of heavy oak is common and the highest quality wines are suitable for long-term ageing.
The best Old-World Syrah comes from the , where the variety is at its coolest limit for growth. Sites with south-facing slopes are exposed to more sun and produce the highest quality wines with medium body and flavors of berry, hints of pepper and mint, and notes of olive, bacon, meat, and leather with age. and are the most famous of these sites, and producers such as , , and make some of the world’s best wines from Syrah.
In the New World, Australia is the most famous region for high-quality wines from Shiraz. The warm climates of and produce full-bodied, intensely fruity wines displaying notes of earth and spice and developing leather with age. A leaner, more peppery style is made in cooler regions with the best examples coming from . Australian producers such as , , and have garnered international recognition for making world-class wines from Shiraz.
One cannot talk about New-World Syrah without recognizing the work of producers, most notably , , and , who have also gained international recognition for the quality of their wines from Syrah.
The delicate flavors of cooler climate Syrah from the Northern Rhône and make it an ideal pairing for dishes like lamb or eggplant. The bold flavors of warmer climate Shiraz from Australia pair well with barbeque pork and chicken, short ribs, and steak.
Collector Data For This Wine
- 473 bottles owned
- 56 collectors