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Jaboulet Crozes Hermitage Domaine de Thalabert 2009

Syrah/Shiraz from Crozes-Hermitage, Rhone, France
  • RP95
  • WE92
  • WS90
14% ABV
  • JD95
  • RP93
  • JS93
  • JD97
  • V94
  • RP93
  • JS93
  • RP91
  • RP91
  • RP93
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14% ABV

Winemaker Notes

The Domaine Thalabert is a bright, deep ruby color. Intense, complex and aromatic, with a blend of red berries and animal notes. It is powerful and fine, with noble tannins and a full, well-balanced finish.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The greatest Crozes-Hermitage Domaine de Thalabert since the magnificent 1990 is the 2009. Jaboulet has nearly 100 acres in this appellation, and the 2009, which is bursting with potential, represents a great buy for Syrah lovers. Its dense purple color is followed by an explosive bouquet of blackberries, sweet cherries, licorice, Provencal olives, graphite and subtle smoke. Full-bodied with silky tannins as well as a terrific mouthfeel and palate penetration, this gorgeous offering should drink well for 15 or more years.
WE 92
Wine Enthusiast
Despite this wine's thick veneer of toasty, vanilla-scented oak, it has plenty of underlying fruit, powerful enough to handle the wood. It’s full bodied, dense and richly textured, with a long, velvety finish redolent of blackberries and cedar. Approachable now, but should easily age through 2025.
Cellar Selection
WS 90
Wine Spectator
Ripe and fleshy, with a velvety feel that allows plum sauce, mocha, cocoa powder and crushed blackberry fruit flavors to all meld and glide along. Dense, but supple through the finish and approachable now. Drink now through 2017. 600 cases imported
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Jaboulet

Paul Jaboulet Aine

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Paul Jaboulet Aine, Crozes-Hermitage, Rhone, France
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Paul Jaboulet Aîné has been a trend-setting grower and shipper in the Rhône since 1834. The Jaboulet company was founded by Antoine Jaboulet, and his twin sons, Paul and Henri continued to expand the family business. The elder son ("aîné" in French), Paul, established the company in its present form and gave it his own name. Since then, the company has been run by successive generations of sons from that side of the Jaboulet family.

The House of Paul Jaboulet Aîné is one of the Rhône’s most recognizable wineries. The reputation of Jaboulet wines rests on the quality of the well-situated and well-tended vineyards, on low yields, careful vinification, and diligent aging in oak casks. The Jaboulet family prefers carefully integrated oak aging, in which the influence of wood is never allowed to become excessive. Since this is an important point, they have their own cooper who makes and maintains their stock of barrels.

Jaboulet wines symbolize robustness and elegance, essential qualities of great wines. Their crown jewel is their Hermitage "La Chapelle" which Clive Coates states "is one of the great red wines of the world." Thomas Matthews of Wine Spectator has singled out Jaboulet as a producer which "offers reliable wines across the entire range of appellations (in the northern and southern Rhône)."

Crozes-Hermitage

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Crozes-Hermitage is Northern Rhone’s largest appellation, surrounding the steep granite faces of Hermitage to its north and south. Here the rolling vineyards are less extreme and its soils, rich in clay-limestone and alluvial matter, produce Syrahs that range from fruity and charming to lush and seductive. The Syrahs of Crozes-Hermitage have more mass than those from St. Joseph but are less intense than those from Hermitage. While many are intended for early consumption, some of the best Syrahs from Crozes-Hermitage will age beautifully for 5-10 years.

Up to 15% of white grapes may theoretically be added to red Crozes at the time of fermentation but whether this is done or not depends on the decision of the winemaker. The best Crozes-Hermitage Syrahs will be fleshy with black fruit (currant, blackberry and black cherry) and bay leaf qualities, notes of tar and stone, and a well-concentrated finish of smooth tannins.

About a tenth of the wine produced in Crozes-Hermitage is white, primarily composed of Marsanne supplemented by smaller amounts of Roussanne.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

BVVTHALABERT_2009 Item# 126300