Domaine Yann Chave 2015
Hermitage
Rhòne, France
Regular price£424.32
/
Arriving: October 2026
Shipping duty paid to Mainland UK is charged at a flat rate of £9.99 per consignment and POA for Northern Ireland or Islands.
Shipping under bond is dependant on location, but starts at £15 per consignment.
| Style: Red | Packaging: OCC |
| ABV: 13.5% | Closure: Cork |
| Organic: Yes | Drink from: 2022 |
| Biodynamic: No | Drink to: 2035 |
| Grapes: 100% Syrah | |
Critic scores
93-94 VM, 96 DC
Critic reviews
The 2015 Hermitage, from the lieux-dits of Les Beaumes and Péleat, was aged entirely in new demi-muids. It's a full-bodied, rich wine that retains a sense of freshness with its mouthwatering flavors of cassis, blackberries and blueberries accented by hints of espresso, crushed stone and licorice. Nearly approachable now, it also shows some firm tannins on the finish, suggesting two decades of longevity.
Joe Czerwinski, December 2017
(aged in new demi-muids for a year) Bright purple. A complex, expansive bouquet evokes ripe black and blue fruits, Indian spices, vanilla and olive paste, while an intense mineral overtone adds urgency and lift. In a sappy, penetrating style, showing real depth but vivacity as well. Sweet blueberry, cherry compote and spicecake flavors reveal a core of juicy acidity and pick up a smoky note on the back half. Lingers with outstanding tenacity on the finish, which features supple tannins and a hint of candied licorice.
Josh Raynolds, February 2017
Joe Czerwinski, December 2017
(aged in new demi-muids for a year) Bright purple. A complex, expansive bouquet evokes ripe black and blue fruits, Indian spices, vanilla and olive paste, while an intense mineral overtone adds urgency and lift. In a sappy, penetrating style, showing real depth but vivacity as well. Sweet blueberry, cherry compote and spicecake flavors reveal a core of juicy acidity and pick up a smoky note on the back half. Lingers with outstanding tenacity on the finish, which features supple tannins and a hint of candied licorice.
Josh Raynolds, February 2017