Lot presentation

Hermitage Chevalier de Sterimberg Paul Jaboulet Ainé 1990

The wine

L'Hermitage Chevalier de Stérimberg takes its name from the small chapel built in 1235 by the knight Gaspard de Stérimberg, with the blessing of Queen Blanche of Castille. The Roussanne (35%) and Marsanne (65%) grapes which feature in the blend of this Hermitage are planted on limestone/clay and sandy/stony hillsides. The grapes are pressed immediately after harvesting, to minimise the risk of oxidation. Traditional vinification methods and 10-12 months' maturation in wood and on the lees lend the wine great refinement. A white Hermitage with a rich, complex nose; the wine develops fine aromas of pear and honey. In the mouth, the wine's power does not in any way detract from its refinement; indeed, it lends the wine great elegance.

About the Producer Paul Jaboulet Aîné

Antoine Jaboulet set up his winemaking business Tain-l’Hermitage in 1834. He was succeeded by his sons, Paul and Henri, who in turn passed the baton to Paul’s son Louis. Next came Louis’s son Gérard and then, in 1997, Gérard’s cousin, Michel Jaboulet. He ran the domain until 2006 when it was bought by the Frey Group, which also owns vineyards in Champagne and Bordeaux (Château la Lagune). The heritage is nothing short of exceptional: 125 hectares of vines, including 25 gracing the slopes of the famous Hermitage Hill, the second-largest vineyard on this prestigious terrain. Several other remarkable appellations complete the selection: Saint-Joseph, Crozes-Hermitage, Cornas, Châteauneuf-du-Pape, Côte-Rôtie and Condrieu. Today, with oenologist Caroline Frey at the helm, this already well-established estate, is confidently regaining its outstanding status.
In 2013, Maison Jaboulet officially converted its vineyards to organic practices. By 2015, the domain received “High Environmental Value” certification. Accreditations aside, the domain’s ambition to elevate the unique characteristics of the diverse Rhône terroirs remains unchanged. It achieves this goal by preserving the quality of the fruit, through meticulous vinification, and attentive ageing.