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Betts & Scholl Hermitage Blanc 2005

Rhone White Blends from Hermitage, Rhone, France
  • WS93
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Winemaker Notes

Betts & Scholl is a joint effort between Master Sommelier Richard Betts and contemporary art collector Dennis Scholl. Betts & Scholl have forged relationships with several wine making legends in France, Australia and the United States who are passionate about making expressive, elegant and terroir driven wines. The Hermitage wines are a collaborative effort between Betts & Scholl and the legendary Chave family.

Critical Acclaim

WS 93
Wine Spectator

Ripe and showy, but with good underlying grip to the dried papaya, creamed peach, fig, yellow apple and brioche notes. The long, juicy finish has a nice gilding of toast. Drink now through 2013.

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Betts & Scholl

Betts & Scholl

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Betts & Scholl, , France - Rhone
Betts & Scholl
Betts & Scholl is a cooperative effort between Richard Betts, Master Sommelier & winemaker and Dennis Scholl, contemporary art collector and joyous wine drinker, who typically finds himself either in Aspen or Miami Beach. Together, they created special relationships with star growers and winemakers from around the world to share in the Betts & Scholl vision.

This partnership is totally dedicated to making great wine as Richard & Dennis see it, which is, ultimately, wine that they like to drink. No trophies, no wine for competition, just wine for the table — wine made to be enjoyed in the spirit of those wines that got Richard hooked on the whole deal in the first place. This is to say wine you can drink everyday — a grocery, if you will — something that is on the table at lunch, at dinner, in harmony with food, an essential part of the meal. This notion is fundamental to great living all over Europe, and it's one that Betts & Scholl aims to bring back and live every day.

So Betts & Scholl chose to make the good stuff! Richard & Dennis' shared aesthetic spoke for elegant, complex, balanced wines of great perfume and finesse with the power to seduce. The object of the B&S fancy is neither the obvious nor the forceful. Instead it is those wines that transport: They taste only of the place from where they’ve come. Come take the trip.

One of the most iconic regions of Italy for wine, scenery, and history...

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One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

UWWBS1053_2005 Item# 106485

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