# Ermitage (2016)

- **Producer:** Domaine Philippe & Vincent Jaboulet
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Northern Rhône Valley, France
- **Style:** Classic
- **Alcohol:** 14.3%
- **Average price:** €230
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, black pepper, raspberry, black cherry, black plum, cedar, cloves, vanilla, charred wood, leather, earth

## About this wine

Domaine Philippe & Vincent Jaboulet Ermitage is a 100% Syrah red wine from the Hermitage AOC in the Northern Rhône Valley. Founded in 2006 by Philippe and Vincent Jaboulet, the estate carries on a family winemaking legacy, retaining significant family vineyards. The estate is certified High Environmental Value (HVE) Level 3, reflecting a commitment to sustainable practices. The vines, aged 30-40+ years, are planted on limestone and alluvial soils, often on steep slopes. The wine is sourced from the Les Dionnières lieu-dit in Hermitage.

## Interesting facts

- Founded by a fifth-generation winemaker and his son.
- Vineyards include a parcel of the historic Thalabert vineyard.
- Certified High Environmental Value (HVE) Level 3.
- Vines are 30-40+ years old.

## Food pairing

The wine's full body, high tannins, and pronounced intensity are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and making the food taste richer. The wine's dark fruit and spice notes can complement the savory and earthy flavors of game and roasted meats, while its acidity can cut through the richness of sauces and fats.

## Wine making process

The winemaking process begins with hand-harvested, destemmed grapes that are chilled for 24 to 48 hours. Fermentation occurs in wooden, stainless steel, or concrete vats, with a maceration period of three to four weeks, utilizing twice-daily pump-overs and punch-downs. Following fermentation, the wine undergoes 24 months of aging in 228-litre oak barrels, with 50% of them being new. Some accounts suggest the entire wine is aged in oak barrels, followed by bottle aging.