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Jaboulet Hermitage La Chapelle 1989

Syrah/Shiraz from Hermitage, Rhone, France
  • RP96
  • WS96
0% ABV
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Winemaker Notes

Intense ruby red color, limpid and bright. Highly complex bouquet, distinguished nose, revealing the Syrah's great finesse. Black fruits, sweet spices and, ultimately, finely woody. Full and generous palate, silky tannins and a very long finish

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
This fabulous, blockbuster has been totally unevolved since bottling, but at the Jaboulet tasting, it was beginning to reveal some of its formidable potential. A saturated opaque purple color is followed by aromas of cassis, minerals, and hot bricks/wood fire. Super-ripe and full-bodied, with a massive mid-section, teeth-staining extract, and mouth-searing tannin, it is a monster-sized La Chapelle.
WS 96
Wine Spectator
A torrid summer with little rain and good weather during the harvest led to a Chapelle of immense potential. Burly and not as seamless as the '90, with layers of this wine's typical plum, mineral and blackberry notes. While monolithic like a granite block, all the pieces should come together as it ages
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Jaboulet

Paul Jaboulet Aine

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Paul Jaboulet Aine, 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)."

Hermitage

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One of the smallest and most important Syrah regions of northern Rhone, Hermitage is practically one single south-facing slope of crushed granite, thinly covered with varied, yet well-charted soil types. Many climats (well identified parcels) exist within Hermitage and while some smaller producers make single climat Syrahs, some larger ones blend to make one balanced expression of the appellation.

Though the AC regulations allow the addition of up to 15% white grapes to a red Hermitage, in practice it is usually made from Syrah alone. Winemaking is pretty traditional—or you might say historic—with hot fermentations and aging in older barrels of various sizes. The best wines, characterized by deep, dense and sexy flavors of black fruit, cocoa, licorice and tobacco, have massive textures and a solid 10-20 years aging potential.

The region of Hermitage is totally enclosed; the only place it could go really is to literally fall down its own hill into the city of Tain or the Rhone River. Soil erosion is a problem and terraces exist alongside the hill in order to keep the earth in place. Crozes-Hermitage encloses the region entirely to its north and south.

While Hermitage seems synonymous with some of the best Syrah on the planet, actually about one third of the wine produced here comes from white grapes. The full, lush and robust Marsanne or the less common, but almost more charming, Roussanne create wonderful whites in which the best have great potential for aging, like the reds.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

PKZ126591_1989 Item# 126591