Hermitage La Chapelle 2021 Jaboulet Aine

Professionele reviews

Jancis Robinson (15.50)

NB name change from this vintage (no longer Paul Jaboulet Aîné). 100% Syrah. Harvested 26 September to 7 October. Cool and wet vintage. Alcoholic fermentation for around 10 days at 22–28 °C, with yeasts indigenous to the northern Rhône, with gentle punching down and pumping over. Post-fermentation maceration for around 2 weeks then ageing for 12 months in French oak barrels (15% new) and concrete eggs. Certified AB organic and ‘cultivated according to biodynamic principles since 2018’.

The fruit is slightly muddled on the nose at this stage, masked by stubborn reduction that is unpleasantly sulphurous – one hopes this will fade with bottle age. The palate shows delicate but candied notes of red fruit. Tangy, with a sweet profile oddly reminiscent of Grenache rather than Syrah. The structure is fine, with lightly sandy tannins and pristine, vibrant acids. Hopefully just in an awkward stage.