A benchmark Hermitage from the famed western slopes of the hill, sourced largely from Le Méal with Rocoules and Bessards. The 2013 shows classic notes of cassis, black olive, roasted meat and baking spice, wrapped in a dense, velvety texture with superb depth and length. Powerful yet refined, with beautifully integrated oak and immense ageing potential, this is a highly collectible La Chapelle that will evolve gracefully for decades.

The Wine Advocate | RP 95
Published: Dec 31, 2015
Drink: 2020-2040 

A much more structured, even austere, Hermitage than the La Petite Chapelle release, the 2013 Hermitage la Chapelle came from minuscule yields of ten to 18 hectoliters per hectare and was aged 15-18 months in 20% new French oak. Not harvested until the 12th of October, it offers a sensational bouquet of blackberry and black raspberry fruits, powdered rock, gunpowder and pepper. Medium to full-bodied, with good (though maybe not great) levels of concentration, it has high, yet beautifully polished tannin, integrated acidity, and terrific cut and focus on the finish. Give bottles 4-5 years of cellaring and enjoy over the following two decades.

Technical Specs

Alcohol: Approximately 14% ABV
Closure: Natural cork
Harvest: 2013
Oak: Matured in French oak barrels, including new and used barrels;
Varietals: 100% Syrah
Farming: Sustainable viticulture
Vineyard Area: Hermitage Hill, Northern Rhône Valley, France
Vinification: Carefully selected Syrah grapes are fermented under controlled temperatures, with maceration to extract colour, aromas and tannins. The wine is matured in French oak barrels to develop complexity, structure and ageing potential.
Winemaker: Paul Jaboulet Aîné winemaking team
Region: Hermitage AOC, Northern Rhône, France

Serving Temperature: 16–18°C
Decanting: 1–2 hours; decant gently and assess the wine's condition before serving
Food Pairing: Roast lamb, grilled beef tenderloin, venison, duck breast, braised short ribs, and aged hard cheeses.