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Domaine Jean Louis Chave

2003 Domaine Jean Louis Chave, Saint-Joseph

France Syrah Rhone Hermitage 750ML

Vinous

96-99
/
2003 Domaine Jean Louis Chave, Saint-Joseph
Domaine Jean Louis Chave

2003 Domaine Jean Louis Chave, Saint-Joseph

France Syrah Rhone Hermitage 750ML

Vinous

96-99
/

The peak of blending, the plots going into the Hermitage rouge are the finest of the region - Bessards, Beaumes, Hermite, Péléat, and Méal. Mostly de-stemmed, the wine is fermented in stainless steel and tonneaux before being transferred to 228L barriques, predominantly neutral, and aged for around 30 months.

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The perfection of Syrah lies somewhere in between the assortment of ancient vines belonging to Jean-Louis Chave in the Rhone Valley's crown jewel: Hermitage. Though vat in comparison to Romanee-Conti, the pride and glory of these vineyards is just as storied. Chave is a master of the blend, and the rare master of both red and white variations of Hermitage.

Domaine Jean Louis Chave

Ever a humble man, maybe not as reticent and reclusive from the public eye as Jacques Reynaud, Jean-Louis Chave presides over the family Domaine that holds its roots in the Northern Rhone dating back to the fifteenth century. Yikes. Native to the village of Saint-Joseph, which was once considered some of the finest land of the Rhone, they made their name with the Hermitage wines - Blanc et Rouge - and its famed slopes. 

Before we talked at length as a wine culture about the art of blending, the Chave family may as well hold the title of the Dom Perignon of the Rhone - Jean-Louis and his father Gerard did and still do the unthinkable in blending all of their stunning old vineyards into one cuvée (save for select vintages, when a whopping 200 cases of Cuvée Cathelin is released). This is the ultimate example of the sum is greater than the parts, because in tasting the individual plots you would cry out to bottle them separately (as I have pled with several Champagne producers to release the vin clair as a Coteaux, seemingly in its perfect form already). Yet upon tasting the finished product, you know that Syrah has peaked, beyond comprehension. 

Meet the Producer

Domaine Jean Louis Chave

The perfection of Syrah lies somewhere in between the assortment of ancient vines belonging to Jean-Louis Chave in the Rhone Valley's crown jewel: Hermitage. Though vat in comparison to Romanee-Conti, the pride and glory of these vineyards is just as storied. Chave is a master of the blend, and the rare master of both red and white variations of Hermitage.

Ever a humble man, maybe not as reticent and reclusive from the public eye as Jacques Reynaud, Jean-Louis Chave presides over the family Domaine that holds its roots in the Northern Rhone dating back to the fifteenth century. Yikes. Native to the village of Saint-Joseph, which was once considered some of the finest land of the Rhone, they made their name with the Hermitage wines - Blanc et Rouge - and its famed slopes. 

Before we talked at length as a wine culture about the art of blending, the Chave family may as well hold the title of the Dom Perignon of the Rhone - Jean-Louis and his father Gerard did and still do the unthinkable in blending all of their stunning old vineyards into one cuvée (save for select vintages, when a whopping 200 cases of Cuvée Cathelin is released). This is the ultimate example of the sum is greater than the parts, because in tasting the individual plots you would cry out to bottle them separately (as I have pled with several Champagne producers to release the vin clair as a Coteaux, seemingly in its perfect form already). Yet upon tasting the finished product, you know that Syrah has peaked, beyond comprehension. 

Vinous

Vinous

96-99

From Beaumes: Ruby-red. Superripe aromas of black cherry, gunflint and spices. Sweet and liqueur-like in the mouth, with an almost jammy ripeness. But this very powerful, lush sample saturates the palate and lingers impressively. From Peleat, with a bit of Rocoules due to the tiny volume in 2003: Saturated medium ruby. Currant, minerals, tar and black pepper, along with an animal aspect. Offers confectionery sweetness on the palate, with flavors of red berry jam and pepper. A sample of extraordinary power, not to mention alcohol (16+%). Explosive finishing flavor of spicecake. From Diognieres, with a bit of Beaumes: Ruby-red. Aromas of jammy fruit, leather, earth and iron. Quite tight and closed today, dominated by its huge structure. A much drier sample, with a finishing note of chocolate. From L'Hermite with Bessards: Bright ruby-red. Expressive aromas of currant, licorice, tar, smoked meat, gunflint and minerals. Juicy and tightly wound, with superb precision and sound acidity. Very minerally and imploded. Quite tannic and backward. A superb sample. L'Hermite on its own: Saturated medium ruby. Aromas of currant, minerals and licorice. Extremely dense and powerful, with wonderfully sweet dark berries and spices. A great combination of freshness and sheer confectionery sweetness. Explosive finish features huge but thoroughly ripe tannins. All Bessards: Full ruby. Knockout nose of blueberry, blackberry, licorice and gunflint: pure granite. Superconcentrated, palate-staining fruit shows a liqueur-like sweetness but also miraculously comes off as fresh. This has the flesh to support its huge, building tannins. The most staggeringly long sample of wine I put in my mouth on my recent tour of the Northern Rhone Valley. A monster, but elegant, notes Chaves. From Meal (never racked): Medium ruby. Bright, multifaceted nose combines bitter cherry, licorice, pepper, flowers, bitter chocolate, tar and minerals. Voluminous and liqueur-like, with confectionery sweetness of fruit. Finishes hugely tannic but ripe, with palate-staining maraschino cherry flavor. The same juice from a new barrel showed much more torrefaction, but also a captivating note of violet and equal length. The ultimate blend in 2003 should make for a monumental Hermitage.

What the Critics are Saying

Vinous

Vinous

96-99

From Beaumes: Ruby-red. Superripe aromas of black cherry, gunflint and spices. Sweet and liqueur-like in the mouth, with an almost jammy ripeness. But this very powerful, lush sample saturates the palate and lingers impressively. From Peleat, with a bit of Rocoules due to the tiny volume in 2003: Saturated medium ruby. Currant, minerals, tar and black pepper, along with an animal aspect. Offers confectionery sweetness on the palate, with flavors of red berry jam and pepper. A sample of extraordinary power, not to mention alcohol (16+%). Explosive finishing flavor of spicecake. From Diognieres, with a bit of Beaumes: Ruby-red. Aromas of jammy fruit, leather, earth and iron. Quite tight and closed today, dominated by its huge structure. A much drier sample, with a finishing note of chocolate. From L'Hermite with Bessards: Bright ruby-red. Expressive aromas of currant, licorice, tar, smoked meat, gunflint and minerals. Juicy and tightly wound, with superb precision and sound acidity. Very minerally and imploded. Quite tannic and backward. A superb sample. L'Hermite on its own: Saturated medium ruby. Aromas of currant, minerals and licorice. Extremely dense and powerful, with wonderfully sweet dark berries and spices. A great combination of freshness and sheer confectionery sweetness. Explosive finish features huge but thoroughly ripe tannins. All Bessards: Full ruby. Knockout nose of blueberry, blackberry, licorice and gunflint: pure granite. Superconcentrated, palate-staining fruit shows a liqueur-like sweetness but also miraculously comes off as fresh. This has the flesh to support its huge, building tannins. The most staggeringly long sample of wine I put in my mouth on my recent tour of the Northern Rhone Valley. A monster, but elegant, notes Chaves. From Meal (never racked): Medium ruby. Bright, multifaceted nose combines bitter cherry, licorice, pepper, flowers, bitter chocolate, tar and minerals. Voluminous and liqueur-like, with confectionery sweetness of fruit. Finishes hugely tannic but ripe, with palate-staining maraschino cherry flavor. The same juice from a new barrel showed much more torrefaction, but also a captivating note of violet and equal length. The ultimate blend in 2003 should make for a monumental Hermitage.