2010 J L Chave Hermitage Blanc

Out of stock

  • Marsanne
  • 750ML
  • WS 99
  • WA 97
  • IWC 96

Reviews for 2010 J L Chave Hermitage Blanc

WS 99
Wine Spectator - Wine Spectator, November 2013
Ripe and unctuous, showing terrific cut, with heather, white peach, green almond, Anjou pear, persimmon and macadamia nut notes all framed by a toasted brioche hint. Exquisitely detailed through the finish, with salted... Ripe and unctuous, showing terrific cut, with heather, white peach, green almond, Anjou pear, persimmon and macadamia nut notes all framed by a toasted brioche hint. Exquisitely detailed through the finish, with salted butter and chamomile details. Remains refined, focused and pure, despite the obvious power. Best from 2017 through 2030. 171 cases imported. –JM
WA 97
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, December 2012
As for the 2010 Hermitage Blanc it is an exquisite wine with fabulous fruit intensity. Lots of acacia flower anise quince fig and pineapple intermixed with a hint of white peaches emerge from this well-delineated... As for the 2010 Hermitage Blanc it is an exquisite wine with fabulous fruit intensity. Lots of acacia flower anise quince fig and pineapple intermixed with a hint of white peaches emerge from this well-delineated full-bodied enormously endowed complex dry white Hermitage. This wine lives up to the reputation bestowed on it by President Thomas Jefferson when he said in the 1780s that white Hermitages were France's greatest white wine. The 2010 should drink well for 30-40+ years. -Robert Parker
IWC 96
Stephen Tanzer's IWC - Stephen Tanzer's IWC, March 2013
Light gold. Heady, mineral-accented aromas of poached pear, lemon curd, truffle honey, white flowers and ginger, with a smoky topnote. Broad, palate-staining orchard and pit fruit flavors are braced by juicy acidity and... Light gold. Heady, mineral-accented aromas of poached pear, lemon curd, truffle honey, white flowers and ginger, with a smoky topnote. Broad, palate-staining orchard and pit fruit flavors are braced by juicy acidity and pick up spice and toasted grain nuances with air. Notes of iodine and sweet butter come up on the finish, which goes on and on. - Josh Raynolds