Le Pavillon is not the product of a specific vineyard, but instead a selection of the best grapes from the Les Bessards area. The result is a rich, full-bodied Hermitage; a perfect illustration of the Chapoutier know-how. More info
Hermitage Ermitage Le Pavillon Chapoutier serve at a temperature of 16°C. It will pair perfectly with the following dishes: Chèvre affiné, Côte de boeuf braisée, Poularde truffée.
Peak: 2025-2030
What the experts say...
Tasting like the concentrated blood from an aged and grilled strip steak, the 2010 Ermitage Le Pavillon boasts a black/purple color along with creme de cassis, camphor, pen ink, white flower and lead pencil shaving characteristics in its massive, full-bodied personality. It almost defies description because of its ethereal concentration and off-the-charts extract levels. This is not for the faint of heart, or those who lack patience, as it will require 10-15 years of bottle age, and, as previously stated, will keep for 50 or more. There are just over 1,000 cases of the 2010 Le Pavillon, another perfect wine in the constellation of profound wines produced by Michel Chapoutier.
The old Syrah vines of Le Pavillon, 90 to 100 years old, are located on the Bessards plot (4 ha), on a granite subsoil; Le Pavillon is the name of a small house on this plot. The harvest, 100% manual and destemmed, is done in a concrete vat. Only free run wine is used for this single parcel cuvée, which will be aged for 18 to 20 months in oak barrels (30% new). With an intense and deep red hue with purple tints, Le Pavillon develops a slightly smoky nose, accompanied by aromas of blackberry, plum and liquorice. The highly complex palate, which is powerful, velvety and balanced, offers a lingering finish and notes of tobacco and liquorice. A wine with wonderful ageing potential.
Maison Chapoutier is without doubt one of the most prestigious names in the Rhône producing some of the finest Hermitage. The domain converted its 350 hectares of vines to biodynamic viticulture, making it the largest vineyard to adopt this method of cultivation. It has held certification since 1999. The Chapoutier savoir faire has spread to other vineyards in other winemaking regions: Provence, Beaujolais, Roussillon, Champagne, Alsace, Portugal but also Australia. In 1879, Polydor Chapoutier bought a few hectares of vines and started a negociant business. Seven generations have succeeded him, and Michel Chapoutier is currently at the helm. Since 1996, all the labels have been transcribed in braille. Chapoutier is often one of the last to harvest to ensure that grapes reach optimal maturity.
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