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Paul Jaboulet Aîné Hermitage La Chapelle

1999 / 750 ml.

SP91RP89+WS95ST93+

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$95.20
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Where it's produced

Country:
France
Region:
Rhone
District:
Northern Rhone

What's in the Bottle

100% Syrah

Product Details

Type:
Red Wine
Brand:
Paul Jaboulet Aine
Size:
750 ml.
Vintage:
1999
Item #:
15839
Case:
12 bottles
UPC:
089744374233
Status:
New

Paul Jaboulet Aine Hermitage La Chapelle  1999 / 750 ml.

Ratings Key:

  • SP Wine Spectator
  • WE Wine Enthusiast
  • VN Vinous
  • RP Robert Parker’s The Wine Advocate
  • ST Stephen Tanzer’s International Wine Cellar
  • OT Other Review Service
  • Gold Premier Gold - Best Value*
  • Plat Premier Platinum - Our Highest Recommendation
  • * as rated by our staff

Published Reviews

95
95 pts.: September 18, 2004

Smell this wine and you’re smelling Hermitage, from the warm granite baking in the sun at the top of the hill to the ripeness of the fruit hanging on the vines to the garrigue that surrounds them. Those scents continue into the taste, carried on sandy, firm tannins, dense yet fragrant. It’s powerful wine, the alcohol extra fuel to the roasted cherry flavors, yet it somehow remains elegant, streamlined, all of a piece. It’s a bit shut down right now, so leave it in the cellar for another few years.

93
93+? pts.: Jan/Feb 2002

Medium-deep red-ruby. Roasted, tarry red fruits, animal fur and chocolate on the nose; as vibrant and vinous as a barrel sample. Extremely lush and concentrated, and already highly aromatic in the mouth, with notes of red and black fruits, roasted nuts, spices, chocolate and tobacco. Beautifully integrated acidity. Finishes very long, with substantial, very fine tannins. A superb vintage for this top Hermitage bottling.

91
91 pts.: Nov 30, 2001

Pretty, with a supple opulence enveloped in fat tannins and ripe fruit. Delivers plum, blackberry and black cherry character. Tight and firm for now, even closed. Needs time. Best from 2003 through 2010.

89
89+ pts.: 30th Jun 2003

I retasted the 1999 Hermitage La Chapelle. While it is unquestionably an excellent effort, it is well below the standards of the appellation’s benchmark producers. It requires another 3–5 years of cellaring, and should last twenty-five years, but it will always lack volume and density, and possess a certain austerity.