Paul Jaboulet Aine Hermitage when young, should be decanted at least 2-3 hours, give or take, allowing the wines to soften and open their perfume. However, Jaboulet La Chapelle in its youth can easily use 3-5 hours of decanting. Older vintages might need very little decanting, just enough to remove the sediment. Jaboulet Hermitage is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Colour: So inky and unfathomably profound in shade, this wine may stain your stemware as well as your palate with its caliginous hue.
Nose: Rich, full-bodied, concentrated and intense, the has a lot of tannins, but the tannins are ripe, refined and round.
Finish: The wine fills your mouth and coats your palate with deep, ripe, dark berries. This should age and evolve for decades. This could be the best vintage for Jaboulet La Chapelle since it was purchased by the Frey family.

Disclaimer: The products contain alcohol and should be consumed responsibly and in moderation by individuals of legal drinking age and are non-Muslim. After purchase, the quality and condition of the alcohol may vary and are subject to factors beyond our control, including storage conditions and handling. We strive to deliver the highest quality products, but we cannot guarantee the optimal condition of the alcohol at the time of consumption. By purchasing and consuming this product, you acknowledge and accept that we are not liable for any dissatisfaction or adverse effects resulting from the condition of the alcohol.