2021 Paul Jaboulet Aîné "Chevalier de Sterimberg" Hermitage Blanc

The 2021 Paul Jaboulet Aîné “Chevalier de Sterimberg” Hermitage Blanc is a benchmark white Hermitage that marries history, terroir, and meticulous craftsmanship in the glass. Named after the crusader knight Henri-Gaspard de Sterimberg, who settled as a hermit on Hermitage Hill in 1224, this cuvée captures the soul of one of the Rhône Valley’s most storied sites. Crafted primarily from Marsanne with a significant portion of Roussanne, it offers both immediate pleasure and the structure to evolve beautifully in bottle.

Tasting Notes
In the glass, the wine shows a luminous, pale gold color with greenish reflections that hint at its freshness and youth. The nose is intricate and inviting, opening with white blossom and acacia, then moving into ripe stone fruits such as peach and apricot. Layered beneath are subtle, complex herbal and vegetal nuances—think wild fennel, chamomile, and a touch of anise—alongside a distinct mineral impression reminiscent of wet stones after rain. On the palate, the 2021 Chevalier de Sterimberg is full-bodied yet finely poised, with a silk-smooth texture that coats the mouth without feeling heavy. Flavors of juicy stone fruit, pear, and a hint of citrus oil are interwoven with notes of almond, beeswax, and fresh wild herbs. A vivid line of minerality and a gentle salinity keep the wine lifted, while well-judged acidity brings clarity and length. The finish is long, layered, and satisfying, with a lingering echo of flowers, herbs, and stones. While already approachable in its youth, this Hermitage Blanc has very good aging potential: expect increasing complexity, honeyed tones, and deeper nutty, truffled nuances over the next 8–15 years, and potentially longer in excellent cellars.

Production
The grapes for Chevalier de Sterimberg come from terraced plots on the renowned Hermitage Hill in the northern Rhône, where steep slopes, poor stony soils, and a mix of granite and clay-limestone create a terroir ideal for Marsanne and Roussanne. The vineyard is farmed organically, with careful attention to biodiversity and soil health, and harvest is typically carried out by hand to ensure only the healthiest, perfectly ripe clusters make it to the winery. The blend is roughly two-thirds Marsanne and one-third Roussanne, a classic partnership that balances structure with aromatic finesse. Vinification is precise and sensitive, with fermentation and maturation taking place in a combination of concrete eggs and partially new oak barrels. This approach allows the wine to gain textural richness and complexity from oak, while the concrete preserves purity of fruit, freshness, and a vivid expression of the Hill’s mineral character.

Food & Serving
This is a gastronomic white that shines alongside refined, flavorful dishes. It pairs beautifully with rich seafood preparations such as lobster, scallops, turbot, or monkfish, particularly when served with butter, cream, or saffron-based sauces. White meats like roast chicken, guinea fowl, or veal in delicate jus, as well as truffled dishes, mushroom fricassée, and aged hard cheeses (Comté, Beaufort, aged Gruyère) are also excellent matches. Serve at around 10–12°C (50–54°F) to highlight its aromatics and texture; as it gently warms in the glass, its full complexity will unfold. Young bottles will benefit from a light decant of 30–45 minutes to open up the nose and soften the structure, while more mature bottles should be handled gently and decanted only briefly—if at all—to preserve their evolved bouquet.

Producer
Founded in 1834, Paul Jaboulet Aîné is one of the historic names of the Rhône Valley, long synonymous with the great hillside of Hermitage. Over nearly two centuries, the estate has become a reference point for both red and white Hermitage, with cuvées like La Chapelle and Chevalier de Sterimberg gaining near-mythic status among collectors and sommeliers. Since 2006, the Frey family has guided the domaine, investing heavily in vineyard rejuvenation, organic and biodynamic practices, and precision winemaking. Their stewardship has reinforced Jaboulet’s reputation as a leading producer in the northern Rhône, consistently crafting wines that combine regional authenticity with elegance, longevity, and a strong sense of place.