# Hermitage La Chapelle (2005)

- **Producer:** Paul Jaboulet Aîné
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €180
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blackcurrant, plum, black pepper, violet, liquorice, cedar, smoke, vanilla, leather, game, forest floor, tobacco, dried fig

## About this wine

La Chapelle is one of the world's most iconic wines, named after the small Saint-Christophe chapel that sits atop the steep, granite hill of Hermitage. Owned by the Jaboulet family since 1834, the estate was acquired by the Frey family in 2006. The 2005 vintage represents a historic transition point, capturing the raw power and legendary longevity of Hermitage's finest terroirs, including Le Méal, Les Bessards, and Rocoules. This wine is celebrated for its historical significance and remains a benchmark for Northern Rhône Syrah.

## Interesting facts

- Named after the 13th-century chapel built by knight Gaspard de Stérimberg, which overlooks the Hermitage hill.
- The legendary 1961 vintage of La Chapelle is widely considered one of the greatest wines ever made, achieving mythical status.
- The 2005 vintage was one of the final vintages overseen before the Frey family acquired the historic estate.

## Food pairing

The immense structure, high tannins, and savory complexity of this aged Hermitage require rich, protein-heavy dishes to soften the tannins. Game meats, lamb, and beef with earthy or herbal components complement the wine's natural black pepper, olive, and leather notes, while avoiding overly sweet or intensely spicy dishes that would clash with its dry, savory profile.

## Wine making process

Crafted from 100% Syrah harvested from old vines across the steep, terraced granite slopes of the Hermitage hill. The grapes are hand-harvested and rigorously sorted. Fermentation takes place in temperature-controlled stainless steel tanks. The wine is then aged for 15 to 18 months in French oak barrels, typically around 20% new oak, in the historic, naturally cool subterranean cellars known as 'Viniola'.