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93 Robert Parker
The 1997 Hermitage La Chapelle has begun to completely close down, which is surprising in view of how sweet, seductive, and precocious this vintage can be. However, the color seems to get deeper with exposure to air (the wine was far more drinkable after 24 hours of aeration than it was upon opening). The moderately intense bouquet exhibits plenty of ripe blackberry and cherry fruit, in addition to spicy, mineral characteristics. There is considerable weight and volume, but the wine is tight, and nearly impenetrable, leaving an impression of a large, deep, four-square monolith in need of 7-10 years of cellaring - at the minimum. This is an outstanding Hermitage La Chapelle that will have at least three decades of positive evolution. For readers intent on committing infanticide, open and decant it 12-24 hours in advance. The improvement is dramatic. Perhaps it is Jacques Jaboulet's preference to bottle with very high levels of CO2 (1200 ppm) that makes this wine so difficult to taste in its youth. Anticipated maturity: 2007-2025
93 Robert Parker
The 1997 Hermitage La Chapelle has begun to completely close down, which is surprising in view of how sweet, seductive, and precocious this vintage can be. However, the color seems to get deeper with exposure to air (the wine was far more drinkable after 24 hours of aeration than it was upon opening). The moderately intense bouquet exhibits plenty of ripe blackberry and cherry fruit, in addition to spicy, mineral characteristics. There is considerable weight and volume, but the wine is tight, and nearly impenetrable, leaving an impression of a large, deep, four-square monolith in need of 7-10 years of cellaring - at the minimum. This is an outstanding Hermitage La Chapelle that will have at least three decades of positive evolution. For readers intent on committing infanticide, open and decant it 12-24 hours in advance. The improvement is dramatic. Perhaps it is Jacques Jaboulet's preference to bottle with very high levels of CO2 (1200 ppm) that makes this wine so difficult to taste in its youth. Anticipated maturity: 2007-2025
92 James Suckling
Pungent, decadent aromas of aged beef, foie gras and dark fruits follow through to a full body with dried-dark-fruit, prune and raisin flavors and hints of pepper. So rich and opulent now with character of earth, dust and hot pebbles in the sun on the finish that holds together this very ripe-styled La Chapelle. Needs drinking now.
89 Wine Spectator
Hedonistic and quite delicious but very ripe, with stewed fruit that makes it a bit heavy. Pepper, spice and mocha notes bring it all to a long and exciting finish--but it doesn't have the cellar potential you expect from better vintages of La Chapelle. Drink now through 2005. 7,915 cases made
89 Wine Spectator
Hedonistic and quite delicious but very ripe, with stewed fruit that makes it a bit heavy. Pepper, spice and mocha notes bring it all to a long and exciting finish--but it doesn't have the cellar potential you expect from better vintages of La Chapelle. Drink now through 2005. 7,915 cases made
Producteur
Domaine Paul Jaboulet Aîné
C’est en 1834 qu’Antoine Jaboulet a commencé à exploiter les terres en coteaux autour de l’Hermitage. Apportant un soin de tous les instants à ses vignes, il a travaillé à pied d’œuvre pour créer des vins exceptionnels. Depuis, des générations ont emprunté la voie qu’il a ouverte, et ce, jusqu’en 2006 lorsque la propriété est passée entre les mains de la famille Frey. Fortement ancrée dans le monde du vin en tant que propriétaire du Château La Lagune à Bordeaux, entre autres, les Frey perpétuent la passion de l’excellence célébrée par les Jaboulet. Sous l’égide de Caroline Frey, le chai et les vignobles ont fait l’objet d’une réfection, l’une de ses contributions les plus importantes étant la mise en application de pratiques durables. La répartition des différentes parcelles sur l’ensemble de la Vallée du Rhône, pour 121 hectares au total, permet de dédier les vignobles du Rhône septentrional à la syrah, tandis que les vignes de roussanne, marsanne et viognier servent à l’élaboration des blancs. Le porte-étendard de la maison Jaboulet, l’Hermitage La Chapelle, représente son apothéose, tandis que l’Hermitage La Petite Chapelle n’a pas grand-chose à lui envier.