The 2000 Hermitage La Chapelle from Paul Jaboulet Aîné is a red wine from the Hermitage appellation in the Northern Rhône, France, produced from 100% Syrah grapes sourced from 60–100-year-old vines on the granitic Hermitage hill at Tain. The wine is characterized by a deep ruby to dark garnet color with aromas of currant, blackberry, cassis, leather, smoke, pepper, dried herbs, and a distinctive mineral, iron, and wet earth terroir quality. On the palate, it is medium-bodied, elegant, and refined, with crisp, slightly sour citrus notes, soft tannins, and a juicy finish with tertiary notes of leather, animal fur, and smoky meat. The 2000 vintage is lighter than typical for La Chapelle, lacking the usual depth and concentration of top vintages, with high acidity and a somewhat austere finish. It is aged in oak (proportions of new oak vary, historically 0–80%) and fermented with indigenous yeasts in large, open wooden vats.
Food Pairings
The 2000 Hermitage La Chapelle pairs well with:
- Red Meat: Grilled or roasted beef, lamb (especially milk-fed lamb), or venison, which complement its savory and peppery profile.
- Game: Dishes like duck, game, or wild boar enhance its earthy and meaty notes.
- Hearty Fish: Tuna or other robust fish dishes match its intensity.
- Mushrooms and Pasta: The wine’s mineral and earthy qualities pair well with mushroom-based dishes or truffle-infused pasta.
- Asian Cuisine: Its spice and fruit notes complement spicy Asian dishes. Avoid overly delicate dishes, as the wine’s structure may overpower them.
Critics’ Reviews
- Robert M. Parker Jr. (Wine Advocate, June 2003): Rated 86/100, describing it as “dark ruby-colored” with “light to medium body, high acidity, sweet cherry and black currant fruit, but a leanness and tartness that are surprising in a wine of this fame and stature. The finish is austere and hollow.”
- Wine Spectator (Dec 2002): Noted it as “very aromatic, refined and intriguing. A medium-bodied wine that opens up with crisp, citrusy notes that are a bit sour, then delivers freshly crushed red berries, dried herbs and cassis in a rather narrow range. Not much seduction here, but there is a mineral, iron, wet earth and terroir quality that is unmistakably unique.” Best from 2005 through 2015.
- Jancis Robinson (2006): Found the 2000 La Chapelle “so light that it had to be well over 15 years old” when tasted blind, suggesting it lacks the excitement of legendary vintages like 1990 or 1961.
- CellarTracker (Community Notes): Average score of 90.2/100 from 136 reviews, with comments noting its elegance, finesse, and tertiary notes like leather, bacon, and spice, but some found it browning with significant sediment, suggesting it’s past its prime. One reviewer compared its finesse to Burgundy, recommending drinking soon.
- General Consensus: Critics agree the 2000 vintage is lighter and less profound than iconic La Chapelle vintages (e.g., 1961, 1978, 1990), with a leaner structure and less aging potential, though some appreciate its elegance and terroir-driven character.
Drink Window
The 2000 Hermitage La Chapelle is fully mature and should be consumed soon to capture its remaining vibrancy:
- Current Drinking: Drink now, as it shows signs of advanced age (browning, sediment, fading aromas). Decanting for 1–2 hours is recommended to open up the wine and remove sediment. Serve slightly below cellar temperature (around 60°F) for optimal enjoyment.
- Optimal Window: Likely peaked around 2005–2015, as suggested by Wine Spectator. Current reviews indicate it may be past its prime, with some bottles showing tiredness.
- Cellaring Potential: Unlike top La Chapelle vintages that can age for 20–60 years, the 2000 is not built for extended aging and should not be held beyond 2025, as its fruit and structure are waning.
