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| | "The Chave line .… could make a fair claim to be France’s winemaking royal family: in no other of France’s great terroirs is the largest individual landholder so deeply rooted in time and place, so supremely competent, and so modest a custodian of insights and craftsmanship of the past." Andrew Jefford, The New France
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| | | | | "Wine growers in the northern Rhône since 1481, the Chave family (currently helmed by Jean-Louis) represents 16 generations of unbroken lineage committed to the production of some of the finest Syrah, Marsanne, and Roussanne on the planet ….
The key to perfect balance in Chave’s Hermitage is in their remarkable blending skill, which begins again every season. Many hours of thought, insight, and conversation go into the final component blend for Hermitage .... While percentages vary from year to year, the constant backbone of the Hermitage rouge is Syrah from Bessards with its steep, granitic slopes. Similarly with the blanc, the components vary, however the base is made from old-vine Marsanne from Péléat. Some Roussanne is also added to the final blend.
Long-lived wines of great purity, elegance, power, and finesse, Chave Hermitage is winemaking at its apogee. In years when they believe the quality of Hermitage will not be compromised, their ultra-rare prestige 'Cuvée Cathelin' is bottled, which represents a variation on their Hermitage with the same lieux-dits at different percentages.
Jean-Louis Chave Sélection, his négociant line which sources grapes from prime areas in the northern Rhône, represents a more accessible way for the collector to experience the wines of the Chave family. 'Mon Coeur' Côtes-du-Rhône is a blend of excellent plots in Vinsobres, Visan, Buisson, and Estargues, while 'Silène' Crozes-Hermitage is 50% estate Syrah and 50% purchased fruit. As with all things Chave, quality is eminent even at the entry level. The Chave family's methods for their winemaking include traditional farming, super low yields, full ripeness, and minimal manipulation. Their unmatched meticulousness continues through five centuries to render venerable expressions of the purest of northern Rhône terroir."
Shiverick |
| | | "I have had the privilege of tasting at this brilliant family-owned estate for over 30 years. During that time, I have seen first-hand the glory of a true evolution from father Gérard Chave to his son, Jean-Louis - and of course, the Chave family has been doing this since 1481.
It is one of those small but world-class wine enterprises that is truly inspiring. Tasting through the different vineyards before their newest red and white Hermitages are blended is an education in the different terroirs of that famous dome of largely decomposed granite ..."
Robert M. Parker, Jr., Wine Advocate |
| | 60% Grenache, 30% Syrah, 10% Mourvèdre & Cinsault; 20-60-year-old vines in Visan, Vinsobres, Cairanne, and Rasteau
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| ‣ "Though the Côtes-du-Rhône is technically made from purchased fruit, Chave generally has financed his sources and takes their grapes by a métayage arrangement. He has more or less complete control over the farming, which is organic. The grapes are transferred to Chave’s facility inside his Saint-Joseph Le Clos site in Mauves. Fermentation is in stainless steel tanks and élevage is in an assortment of new and old barrels, demi-muids and large foudres at the magnificently restored cellar at Le Clos. At the conclusion of élevage, the wines are assembled and transported to the original Sélection Cellar next to the Domaine..." Shiverick |
| | | | | 100% Syrah; 5-80-year-old vines |
| ‣ “The organic vineyards used for Offerus are located in the communities of Mauves, Tournon, and Saint-Jean-de-Muzols and are owned by Jean-Louis. These eastern-facing vineyard sites express tightly wound tannins, spice, and power. They add structure and depth that is the hallmark of Offerus. About 50% of the fruit is destemmed. Fermentation is in wood tonneaux and stainless steel, and it is aged in barrique and foudre for 18 months.” Shiverick |
| | | | 60% Roussanne, 40 % Marsanne; 5-60-year-old vines
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| ‣ "The vineyards for Circa are located in Mauves on granitic slopes. This white Saint-Joseph differs from the white Hermitage in that the soil of white Hermitage (clay and limestone) gives softness and suppleness to the wine whereas the granite soil expresses a wonderful minerality which perfectly accompanies food and gives an additional sense of vivacity. Fermentation is 100% in barrel, and it is aged in barrique for 14 months." Shiverick |
| | | | | 100% Syrah from Tournon, Mauves, Saint-Jean-de-Muzols, and Lemps; the Tournon parcel includes the oldest vines in the Saint-Joseph appellation, with some dating to the beginning of the 20th century; vinified in in wood tonneaux and stainless steel and aged for 15-18 months in barrique |
| ‣ "A tasting of the various constituent lieux-dits revealed that the Bachesson parcel had a peppery side, its characteristic rose scent, and an unmistakably granitic texture. The Chalaix lieu-dit was precise, fine, with no huge concentration but good balance. Lieu-dit Dardouille was looking promising, with good weight and length. The finished blend of the Domaine’s Saint-Joseph is likely to be neat, precise, and fresh, with a distinct mineral side .... There will be no separate bottling of Clos Florentin this year due to frost." Matt Walls, Decanter Magazine |
| | | | | 100% Syrah from Bessards, Beaumes, Hermite, Péléat, and Méal; typically 100% destemmed; fermentation in wood tonneaux and stainless steel; aged in barrique for 30 months |
| ‣ "A tasting of the constituent lieux-dits before blending was as instructive as ever. Péléat was smooth, silky, and red-fruited with good acidity; Beaumes slightly meatier, a little less concentrated than a typical year, but with good tannic drive; L'Ermite was serious, dry, and mineral; Bessards very strict, with tight, rigid tannins. The final blend is likely to produce a structural rather than generous style of Hermitage, with tannins that will need a long time in bottle to settle. This will be ascetic in youth, then complex and textural with age." Matt Walls, Decanter Magazine |
| | | | | 85% Marsanne and 15% Roussanne from Rocoules, Hermite, Péléat, and Maison Blanche; the average age of the vines now exceeds 100 years; fermentation is 100% in oak barrel; aged in barrique for 24 months |
| ‣ "Vinified from grapes that were harvested as late as the 26th of September, the 2021 Hermitage blanc was cropped at 38 hL/ha, above the levels of 2022. It dazzles with vivid spring blossom, honeysuckle, lemon peel, white peach, quince, apricot, and discrete cedar aromas. Medium-bodied and immaculately balanced by bright acidity, this is an athletic Hermitage blanc with marked freshness and energy. A saline aftertaste wraps up the sapid finish. Outstanding." Nicolas Greinacher, Vinous |
| | | | | 85% Marsanne and 15% Roussanne from Rocoules, Hermite, Péléat, and Maison Blanche; the average age of the vines now exceeds 100 years; fermentation is 100% in oak barrel; aged in barrique for 24 months |
| ‣ "Another heavenly white from this estate is the 2020 Hermitage Blanc, which is the usual 80% Marsanne and 20% Roussanne from a mix lieux-dits. Incredibly perfumed with notes of acacia flowers, buttered stone fruits, toasted brioche, honeysuckle, and crushed stone, it hits the palate with full-bodied richness, a seamless, layered texture, beautiful mid-palate depth, and a great finish. The purity, balance, and intensity here are just about off the charts, and this beauty deserves a solid decade of bottle age, although you'll be excused if you drink one in its youth as well." Jeb Dunnuck |
| | | | "The white Hermitage is the first wine in the world, without a single exception." - Thomas Jefferson, 1791 |
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