2016 m. chapoutier, hermitage, l'ermite rouge
Why We're Buying
M. Chapoutier captures the best of the Hermitage appellation and distills it into a single bottle of wine. The biodynamic syrah produces a symphony of rich flavors and aromas. Wine critic Robert Parker has christened this $300+ red wine with three six perfect scores since 1996. (Fun Fact: M. Chapoutier also makes l'Emerite Blanc, which has earned the most 100-point ratings from Parker (11)).
Steeped and focused black cherry, black currant and plum fruit flavors are carried by a substantial but very refined structure, ending with waves of anise, smoldering tobacco and black tea. An iron accent at the end adds further definition and length. Seriously long. (JM)
Robert Parker's Wine Advocate
The full-bodied 2016 Ermitage l'Ermite is the biggest, most tannic of Chapoutier's current releases. Don't be fooled by the upfront aromas of confiture de cassis, this rich, chewy wine needs 6-7 years of cellaring to near approachability. But what a maturity that should prove to be, with hints of cedar framing ripe, mouthwatering fruit and savory overtones of black olive and licorice, all backed by the sensation of powdered granite on an almost endless finish. (JC)
Dark purple. Aromas of smoke-tinged dark berries, licorice and pungent flowers are sharpened by smoky mineral and spice flourishes. Spicy and deeply concentrated, offering energetic blackberry, cherry liqueur and violet pastille flavors, along with salty olive, cured meat and cracked pepper nuances. Fleshes out with air while maintaining vivacity and finishes impressively long and sweet, displaying excellent clarity, powerful tannins and suave florality. (JR)
Readers wanting to understand pure granite soils need to taste the inky blue/black-colored 2016 Ermitage L’Ermite, as just sticking your nose in the glass is enough to instantly transport you to this magical hillside. Crème de cassis, smoked earth, gunpowder, liquid rocks, and graphite all emerge from this deep, hugely concentrated, massive wine that has awesome depth and richness, building tannins, and vibrant acidity as well as a monster finish. It needs a decade of cellaring and will keep for half a century. This is what you call liquid gold.