2003 Paul Jaboulet Aine Hermitage la Chapelle
Syrah - 750ML

  • WA 96
  • JS 94
  • IWC 92

Reg: $155.82

$107.00

This product is
out of stock

Reg: $155.82

$107.00

This product is
out of stock

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WA 96
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, September 2015
The 2003 Hermitage la Chapelle is a stunner! From a scorching-hot year that may never be repeated, this behemoth took two months to ferment dry and hit 14.1% natural alcohol. In addition, while in a big year they can... The 2003 Hermitage la Chapelle is a stunner! From a scorching-hot year that may never be repeated, this behemoth took two months to ferment dry and hit 14.1% natural alcohol. In addition, while in a big year they can produce 80,000 to 90,000 bottles (or more in the case of the 2000), they only made 50,000 bottles of the '03. Locked and loaded with notions of plums, Asian spice, olive tapenade and sweet cassis, it hits the palate with full-bodied richness, a massive mid-palate and layers of sweet tannin. This blockbuster is guaranteed to put a smile on your face and will drink beautifully for another 15-20 years. - Jeb Dunnuck
JS 94
James Suckling - jamessuckling.com, December 2014
Impressive ripeness and intensity with strawberry jam and hints of raisins. But it's floral, intense, meaty and powerful. Nougat. This is full-bodied and chewy with attractive structure and purity for this very hot... Impressive ripeness and intensity with strawberry jam and hints of raisins. But it's floral, intense, meaty and powerful. Nougat. This is full-bodied and chewy with attractive structure and purity for this very hot vintage. A little dry on the finish, but complex and intense. Drink now.
IWC 92
Stephen Tanzer's IWC - Stephen Tanzer's IWC, January 2006
Deep saturated ruby. Intensely spicy aromas of blackberry bitter cherry tobacco and minerals with a complicating note of black pepper that became more pronounced with air. This is quite fresh and lively for the vintage... Deep saturated ruby. Intensely spicy aromas of blackberry bitter cherry tobacco and minerals with a complicating note of black pepper that became more pronounced with air. This is quite fresh and lively for the vintage showing tangy red and dark berry flavors and a solid chewy texture. Finishes with considerable finesse.
Color & Type Red
Varietal Syrah
Country France
Region Rhone
Sub-region Northern Rhone
Appellation Hermitage
Vintage 2003

Label

The name of Hermitage La Chapelle is linked to the little chapel of Saint-Christophe overlooking the terraced vineyards along the Rhone. Maison Paul Jaboulet Aine has been the sole owner since 1919.

Hermitage La Chapelle is a blend of terroirs, including the prestigious hillsides of Meal and Bessards. Each one provides its own aromatic characteristics, as well as an elegant tannin structure, giving the wine great aging potential.

Winery

Paul Jaboulet Aine

For almost two centuries, the Jaboulet family has shared a common passion for the Rhone Valley, its history, its terroir, its exceptional people and wines.

In 1834, Antoine Jaboulet started working the land on the hills of Hermitage. Through his hard work and passion, he was able to produce a wine of exceptional quality. The business was passed on to his sons Henri and Paul, with the latter later giving his name to the company.

Since then, the generations have continued to succeed one another until in January 2006, the Frey family, longstanding winemakers in Champagne and owners of Chateau La Lagune in Bordeaux, acquired Maison Paul Jaboulet Aine thus adding to its portfolio of prestigious names.

The company’s hundred or so hectares of vineyards are tended with the greatest possible care. The wide diversity of terroirs and the influence of micro-climates favor the production of Syrah, the principal variety and the sole red grape, while Roussanne, Marsanne and Viognier are used for the white wines.

Jaboulet wines represent generations of hard work and a passion for excellence and these values are adhered to by an unswerving commitment to improving vineyards, and through strategic acquisitions and work in the cellars, while respecting the environment at the same time.