Chave’s masterful Hermitage is the crown jewel of the northern Rhône - there's simply no better expression of Syrah on the planet.
The Chave family has been making wine on the slopes of the northern Rhône for over 500 years and Hermitage Rouge is their flagship bottling. Chave allows Hermitage to shine in all of its majestic nobility and ageworthiness.
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Chave's 2013 Hermitage is not only an extraordinarily pure and transparent vintage, but also one with an architecture that promises an incredibly impressive evolution. It's easily one of our favorite Chaves of recent years. Here you have a vintage where the nobility of Chave is laid bare.
As all great Chaves do, the 2013 Hermitage Rouge delivers regal grandeur with a refined elegance. Cooler, late-ripening vintages like 2013 lend themselves perfectly to Chave’s long-lived style. They bring the breeding and dazzling elegance that's inherent to Chave to the forefront. And when vintages like 2013 reach maturity, look out. They offer crazy finesse with kaleidoscopic aromatics and mysterious depth.
Chave's wines are beautiful fusions of power and refinement. The 2013 is a stunner. As Jeb Dunnuck said in his 2015 tasting note, this is one of the absolute high points of the vintage. There's not much more to be said. I'm very happy to have another opportunity to offer this wine.
To order, email offers@crushwineco.com or call the store at (212) 980-9463.
Ian McFadden
Director, Fine & Rare Wine
Crush Wine & Spirits
Jeb Dunnuck, The Wine Advocate: "Still in barrel at the time of this tasting, the 2013 Hermitage will certainly be one of the wines of the vintage. Offering classic, granite-induced notes of smoked dark fruits, graphite, searing minerality and bouquet garni, this sensational Hermitage has medium to full-bodied richness, beautiful mid-palate density and building tannin, all with the freshness and purity of the vintage. Reminiscent of a more backwards, tight, focused and granite-driven year (I asked Jean-Louis if there was a similar vintage he could recall, he commented that he couldn't think of one), it has solid ripeness in its aromas and flavors, good sweetness in its tannin, and a great finish. I suspect it will need 7-8 years of cellaring and keep for 20-25 years or more."