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Jean-Louis Chave Selection Saint-Joseph White Celeste 2010

Rhone White Blends from Rhone, France
  • WS92
0% ABV
  • WS90
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0% ABV

Winemaker Notes

Critical Acclaim

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WS 92
Wine Spectator
This has a lovely, creamy mouthfeel, with very enticing blood orange, creamed peach, Cavaillon melon and sweetened butter notes. The long, dacquoise-framed finish glides beautifully. Drink now through 2014. 300 cases imported.
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Jean-Louis Chave

Jean-Louis Chave

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Jean-Louis Chave , Rhone, France
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Some experts feel that the greatest maker of Hermitage is the firm of Jean-Louis Chave. The Chave family has been growing grapes at Hermitage since 1481. They have a reputation for making good wine in poor years, and excellent wine in good ones. They use low yeilding vines (average age 60 years) and a late harvest to produce the ripest fruit, and there is virtually no intervention in the winemaking and bottling with no filtration.

There are a dozen or so named vineyards in Hermitage, and Chave owns vines in most of them. They vinify each separately, which allows them to blend for greater complexity before bottling.

A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

Rhône White Blends

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varyiong degrees of flexibility depending on the exact appellation.

In the Glass

Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.

PBC9161274_2010 Item# 124602