Jaboulet Hermitage Blanc Le Chevalier de Sterimberg 2014

  • 93 James
    Suckling
  • 93 Robert
    Parker
  • 92 Wine
    Spectator
2020 Vintage In Stock
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Jaboulet Hermitage Blanc Le Chevalier de Sterimberg 2014 Front Bottle Shot
Jaboulet Hermitage Blanc Le Chevalier de Sterimberg 2014 Front Bottle Shot Jaboulet Hermitage Blanc Le Chevalier de Sterimberg 2014 Front Label

Product Details


Varietal

Region

Producer

Vintage
2014

Size
750ML

ABV
13.5%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

Powerful and fragrant nose of peaches, white flowers and lemongrass. The taste of minerals in inescapable, allowing this broad-shouldered Hermitage Blanc to linger gently on the palate. Bright, energetic, and lip-smackingly delicious.

Professional Ratings

  • 93
    This is a waxy, stony and restrained blend of marsanne and roussanne: a wine for the longer haul. It has gentle notes of lemon blossom on the nose in addition to hints of white peaches. The palate has impressive density and depth, showing lovely flavors of lemons and yellow grapefruit. Great length and detail and a chalky finish that holds long and even. Great wine: best from 2020 and for a decade after that.
  • 93
    There are two whites from Hermitage. I always find a Burgundian slant in the Chevalier de Sterimberg cuvée, and the 2014 Hermitage Blanc Le Chevalier de Sterimberg offers tons of minerality in a backwards, tight, medium to full-bodied package that emphasizes finesse and purity. Flint, gunpowder, white peach and white flowers all emerge from the glass of this chiseled, rich and layered effort that can be drunk anytime over the coming decade or more.
  • 92
    Rich and well-focused, with creamed pear, yellow apple and melon flavors that glide along, carried by fresh butter, macadamia nut and honeysuckle notes. A flash of minerality through the finish adds length and detail.

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Jaboulet

Paul Jaboulet Aine

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Paul Jaboulet Aine, France
Paul Jaboulet Aine Winery Video

Paul Jaboulet Aîné has been a trend-setting grower and shipper in the Rhône since 1834. The Jaboulet company was founded by Antoine Jaboulet, and his twin sons, Paul and Henri continued to expand the family business. The elder son ("aîné" in French), Paul, established the company in its present form and gave it his own name. Since then, the company has been run by successive generations of sons from that side of the Jaboulet family.

The House of Paul Jaboulet Aîné is one of the Rhône’s most recognizable wineries. The reputation of Jaboulet wines rests on the quality of the well-situated and well-tended vineyards, on low yields, careful vinification, and diligent aging in oak casks. The Jaboulet family prefers carefully integrated oak aging, in which the influence of wood is never allowed to become excessive. Since this is an important point, they have their own cooper who makes and maintains their stock of barrels.

Jaboulet wines symbolize robustness and elegance, essential qualities of great wines. Their crown jewel is their Hermitage "La Chapelle" which Clive Coates states "is one of the great red wines of the world." Thomas Matthews of Wine Spectator has singled out Jaboulet as a producer which "offers reliable wines across the entire range of appellations (in the northern and southern Rhône)."

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions. Typically some combination of Grenache Blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation. Somm Secret—In the Northern Rhône, blends of Marsanne and Roussanne are common but the south retains more variety. Marsanne, Roussanne as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc are typical.

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Hermitage Wine

Rhone, France

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One of the smallest and most important Syrah regions of northern Rhone, Hermitage is practically one single south-facing slope of crushed granite, thinly covered with varied, yet well-charted soil types. Many climats (well identified parcels) exist within Hermitage and while some smaller producers make single climat Syrahs, some larger ones blend to make one balanced expression of the appellation.

Though the AC regulations allow the addition of up to 15% white grapes to a red Hermitage, in practice it is usually made from Syrah alone. Winemaking is pretty traditional—or you might say historic—with hot fermentations and aging in older barrels of various sizes. The best wines, characterized by deep, dense and sexy flavors of black fruit, cocoa, licorice and tobacco, have massive textures and a solid 10-20 years aging potential.

The region of Hermitage is totally enclosed; the only place it could go really is to literally fall down its own hill into the city of Tain or the Rhone River. Soil erosion is a problem and terraces exist alongside the hill in order to keep the earth in place. Crozes-Hermitage encloses the region entirely to its north and south.

While Hermitage seems synonymous with some of the best Syrah on the planet, actually about one third of the wine produced here comes from white grapes. The full, lush and robust Marsanne or the less common, but almost more charming, Roussanne create wonderful whites in which the best have great potential for aging, like the reds.

SRKFRPJA6014_2014 Item# 289712

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