Domaines Paul Jaboulet Aîné La Chapelle Hermitage 2016

Paul Jaboulet Aîné La Chapelle Hermitage 2016 is one of the Rhône Valley’s most iconic Syrah wines, born on the fabled slopes of Hermitage. Sourced mainly from the granitic, west-facing parcels that made La Chapelle famous, this vintage combines generosity and elegance in a way that only truly great terroir can achieve. A historic cuvée first produced in the 20th century, La Chapelle is named after the small chapel of Saint-Christophe that overlooks these legendary vineyards and has long been regarded as a benchmark for Northern Rhône Syrah.

Tasting Notes
In the glass, the 2016 La Chapelle presents a deep, saturated ruby-purple hue that hints at both concentration and youth. The nose is complex and evocative, opening with aromas of black olives, grilled and smoked meats, and dark berries, layered with cracked black pepper, dried herbs, and subtle floral and mineral notes. With air, nuances of leather, spice and a faint savory, gamey edge gradually emerge, speaking clearly of Hermitage’s granitic slopes. On the palate, the wine is full-bodied yet remarkably polished, with a creamy, velvety texture that glides across the tongue. It is rich and mouthfilling without ever feeling heavy or overripe. The flavor profile leans more toward spice and savory complexity than pure fruit: black olive tapenade, char-grilled beef, blackcurrant, and plum are wrapped in notes of leather, dried violets, and warm baking spices. Fine-grained tannins and a firm, granitic mineral backbone provide structure and freshness, driving a long, silk-smooth finish. While already captivating in its youth, this 2016 has the depth and architecture to age gracefully through 2035–2040, gaining further layers of truffle, tobacco and tertiary complexity over time.

Production
La Chapelle Hermitage 2016 is crafted from old-vine Syrah (Shiraz) planted on the steep, granitic terraces of Hermitage’s western sector, including famed lieux-dits such as Les Bessards and adjacent parcels. The vines are rooted in poor, decomposed granite soils, with excellent drainage and low vigor, resulting in naturally low yields and exceptional concentration. Grapes are picked by hand at optimal ripeness, often in multiple passes, to ensure only the healthiest clusters make it to the cellar. After careful sorting, the fruit is traditionally vinified, with temperature-controlled fermentation and extended maceration to extract color, aroma and fine tannins. The wine is then aged in French oak barrels—typically with a modest proportion of new oak—to allow the Syrah’s character and the Hermitage terroir to shine through, while gaining texture, integration, and complexity during élevage before bottling.

Food & Serving
This powerful yet refined Hermitage is a natural partner for richly flavored dishes: think roasted or grilled lamb, dry-aged ribeye or entrecôte, slow-braised beef cheeks, venison, or game birds with a red wine reduction. It also works beautifully with hearty stews like daube de boeuf, mushroom-based dishes, and aged hard cheeses such as Comté or mature cheddar. For optimal enjoyment, serve at 16–18°C (about 60–64°F). In its youth, decanting for 1.5–2 hours helps the wine unfold its full aromatic complexity and soften the structure. As it gains bottle age, a more delicate, shorter decant—just enough to separate it from any sediment—is recommended.

Producer
Founded in 1834, Paul Jaboulet Aîné is one of the historic houses of the Rhône Valley and a name synonymous with Hermitage. Over nearly two centuries, the estate has played a pivotal role in defining the style and prestige of Northern Rhône Syrah, with La Chapelle emerging as its flagship wine and a global reference point. The vineyards, now overseen with a strong focus on sustainable and often organic/biodynamic practices, are spread across some of the Rhône’s greatest appellations, but the granitic slopes of Hermitage remain the spiritual heart of the domain. La Chapelle has earned legendary status, with several vintages counted among the greatest wines ever produced in the Rhône, reinforcing Paul Jaboulet Aîné’s reputation as a benchmark producer in the region.

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