Winemaker Notes
Deep garnet red, with purplish lights. On the nose, red fruit (rapberry, blackcurrant), with a hint of licorice. Good attack, round and elegant wine with concentrated and gentle tannins. The final is on blackcurrant, raspberry and spicy (pepper) aromas when it is young.
Pair with venison fillet in red wine sauce, roasted beef or mature "Saint Félicien" cheese.
Professional Ratings
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Jeb Dunnuck
I was blown away by the 2019 Hermitage Monier De La Sizeranne, and if there’s a best buy out there in 2019 Hermitage, this might be it. Blackberries, black raspberries, spice box, new leather, and bouquet garni all dominate the bouquet, and it’s full-bodied, with a round, layered mouthfeel, beautiful tannins, and a rare mix of richness and elegance. It’s a stunning wine that’s guaranteed to put a smile on your face over the coming 2+ decades. Hats off to the team at Chapoutier!
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James Suckling
At once rich and fleshy, but also deeply and firmly structured, this Hermitage has a ton of smoke, leather and animal aromas. With some aeration a balsamic note emerges. Dense, inky finish, but in a very positive way. Excellent balance and vitality that suggests it has long aging potential. From biodynamically grown grapes with Demeter certification. Drinkable now, but best from 2025.
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Wine Spectator
Delivers a lovely core of açaí berry, plum and blackberry fruit flavors coated with bittersweet cocoa and carried by a long, loamy spine. The finish is underscored by tobacco and alder accents as the fruit sails through. Best from 2024 through 2038.
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Robert Parker's Wine Advocate
Blended from the lieux-dits of les Bessards, Greffieux, le Méal and les Beaumes, Chapoutier's 2019 Hermitage Monier de la Sizeranne offers up scents of cedar, leather, spice, dried cherries and fresh plums. It's full-bodied, rich and almost creamy on the palate, then softly dusty on the long finish. While not as concentrated or cellar-worthy as the various selections parcellaires, it's still a worthy effort, not an afterthought.
No name is more closely associated with the greatness of the Rhone valley than Chapoutier.
The history of the Chapoutier family stretches back to the early nineteenth century when current owner Michel Chapoutier's great-, great-, great-grandfather Marius purchased an estate and some vineyards in the now famous village of Tain l'Hermitage in the Northern Rhône Valley. Marius Chapoutier made history in the region when he became the first grape grower there to vinify his own fruit. Marius had tasted wines other winemakers produced using his fruit and he realized that something was lost in translation, so to speak. He knew that he owned some of the best growing sites in the appellation and he believed — rightly — that the grapes grown in his vineyards could produce long-lived world-class wines. In a move unusual at the time, he decided that he should make the wine himself. Not only did the quality of the wines increase greatly, but this move provided the capital to expand the Chapoutiers’ already legendary estate.
A visionary and pioneer in biodynamic winemaking, his restless energy and unconditional commitment to quality have produced tremendous success, with the most 90+ point ratings of all Rhône producers and 16 "100 point" rated wines.
Sothis Gin is distilled from grapes and plants grown near the vineyards. This family domaine is cultivated using biodynamic practices in which plants play a central role. In their wild state they offer M. Chapoutier a better understanding of the soils. When used in vine treatments they help to nourish plant life and support plant growth. They have selected a few of these plants in order to offer a new perspective of their terroirs, the story of a gin originating from the Tain l’Hermitage vineyards and their floral heritage. They have been honing this recipe for many months under the watchful eye of Sothis, the star and also the ancient Goddess who teaches us that cultivating the land is a means of moving closer to the stars.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
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.