2013 Domaine de La Chapelle Hermitage La Chapelle Rouge

2013 Domaine de La Chapelle Hermitage La Chapelle Rouge is a benchmark Northern Rhône Syrah from one of the hill’s most storied sites. Crafted in limited quantities from steep, granitic slopes above the Rhône River, it captures the muscular elegance and savory depth that have made Hermitage legendary. This cuvée traces its origins back to 1224, when the knight Henri-Gaspard de Sterimberg settled as a hermit on the hill and planted Syrah around the small chapel that still gives the wine its name.

Tasting Notes
In the glass, the 2013 La Chapelle Rouge typically shows a deep, opaque garnet core with a faint ruby rim, reflecting both concentration and a touch of bottle evolution. The nose is complex and evocative: aromas of cassis, black plum and dark cherry mingle with notes of roasted meat, black olive tapenade, mocha, crushed stone and hints of baking spice. On the palate, this is a full-bodied, structured Hermitage with a firm yet velvety tannic frame. Layers of black fruit are interwoven with smoked game, graphite, ground pepper, dried herbs and a subtle saline/licorice edge that lingers on the finish. The 2013 vintage in Hermitage tends toward freshness and definition rather than sheer power, giving this wine a poised, savory profile with bright acidity and notable length. Well-cellared bottles should continue to evolve positively for another decade or more, gaining further tertiary notes of leather, truffle and forest floor.

Production
La Chapelle is a meticulous blend of the great western Hermitage terroirs, where the slope is steepest and exposures are ideal. The core comes from Les Bessards, with its poor, decomposed granite soils giving structure and mineral drive, complemented by Le Méal and Les Roucoules, characterized by stony, alluvial and galet-covered parcels that bring richness, flesh and aromatic complexity. Vines are grown under certified organic methods, with careful work in the vineyard and selective harvesting by hand to ensure only perfectly ripe Syrah clusters are picked. In the cellar, the wine is vinified traditionally, with gentle extraction to preserve finesse, then aged for around 12 months in French oak barrels (approximately 15% new) and cement “eggs,” striking a balance between oxygenation, texture and purity of fruit without overwhelming the character of the terroir.

Food & Serving
This Hermitage is a natural partner for richly flavored dishes such as roast lamb with rosemary, braised beef short ribs, venison, duck breast, or slow-cooked game stews. It also pairs beautifully with earthy preparations featuring wild mushrooms, lentils, or root vegetables, as well as aged hard cheeses like Comté or mature cheddar. Serve at 16–18°C (60–64°F), ideally after 1–2 hours in a decanter in its youth to help the tannins soften and the aromatics unfurl. Older, well-cellared bottles may require a shorter, more careful decanting primarily to remove sediment.

Producer
Domaine de La Chapelle, historically associated with the house of Paul Jaboulet Aîné, is one of the emblematic names of Hermitage. The Jaboulet family began cultivating these revered parcels in 1919, preserving and enhancing the reputation of the chapel-crowned hill as one of France’s greatest red wine sites. In 2006, the estate was acquired by the Frey family, also owners of Château La Lagune in Bordeaux, with Caroline Frey taking charge as head winemaker. Under her leadership, the vineyards have been converted to fully organic farming, earning BIO certification in 2016, and significant investments have been made in a dedicated cellar focused exclusively on the Domaine de La Chapelle wines. Today, the domaine stands as a reference point for ageworthy, terroir-driven Hermitage that marries tradition with thoughtful, modern precision.

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