Since the legendary 1961 vintage, which was classed as one of the Twelve mythical wines of the 20th century, Hermitage “la Chapelle” has become one of the world’s most sought-after wines.
- FRA - Other French
One of the great wines of the world appears back on form with this lovely rendition of 2003 Hermitage. It is really way too young to drink at the moment - full of graphite and mineral fruit. But slowly a haunting perfume arises, showing delightful red fruits on a muscular and perfectly balanced palate punctuated by lacy tannins. A superstar in the making and a keeper for sure.Rating 96 - Angus Hughson,The Imported Wine Handbook, Angus Hughson (AUG/2008)
Spicy nose with interesting 'rusty tin' character. Soft, plain and earthy palate - has length and structure Winestate Oct-09
Winery Tasting Notes
Intense ruby red, limpid and bright.
Highly complex, distinguished nose, revealing the Syrah’s great finesse. Black fruits, sweet spices and, ultimately, finely woody.
Full and generous, silky tannins and a very long finish. Perfect balance and a great vintage, very attractive in its youth the wine will retain this potential for another twenty years.
The name of Hermitage La Chapelle is linked to the little chapel of Saint-Christophe overlooking the terraced vineyards along the Rhône. Maison Paul Jaboulet Aîné has been the sole owner since 1919.
The diversity of “terroirs” on these lands gives our wine an identity of its own, thanks to the blending of grapes from different plots.
The 2003 harvest was marked by a heat wave. The weather was very hot and dry during the whole of the summer, and until November. The advance that had taken place in the vine cycle by June was not slowed down by the drought, and we planned to harvest around the 8th of September, one week earlier than last year.
We started harvesting on Tuesday, 26th August. According to Louis Jaboulet, only the 1947 harvest had begun this early.
The wine is black as ink and both red and white have very little acidity. The alcohol levels are quite high, they are all above 14°. We had to modify the pH during vinification because of a lack of acidity. It was very difficult to get well-balanced wines that do not deteriorate when ageing.
We noticed that the grapes suffered from a loss of water due to evaporation and the grape-berries were withered. The red and white grapes are in perfect condition.
The concentration of phenolics is unique, and the yields are between 15 and 20 hl/ha. The yield in juice is between 155 and 165kg/100 litres of wine.