| Description: |
Hermitage
The adventure all began with Yann’s parents. Their first harvests were sold to local merchants, and from 1973 onwards, they began to make their own wine before joining the Tain Cooperative Winery until 1978. The following year, Nicole and Bernard Chave created their own private winery. In 1996, Yann was 26 years old with a postgraduate diploma in Auditing and Management Control and free of military service obligations, he decided to work on the wine-growing part of the estate. With tender attachment to his vineyard, he restructured the vines and began to work on the soil. After being victim of poisoning by an insecticide he was using to treat the vines, he began seeking alternative solutions, engaging with organic agriculture at the dawn of the year 2000. The estate was certified in 2007. Today, located at the heart of Crozes-Hermitage appellation, the estate extends to 20 hectares, with 1.2 hectares on the mythical Hermitage hillside.
The legendary Hermitage hillside, Yann Chave's vines are located in the Beaume and Péléat districts. These old vines are over 50 years old and rooted in loess soil. South-facing on the hillside, the plots benefit from moderate but optimal sunshine in this increasingly hot climate. All the parameters of this terroir give us remarkable substance and finesse.
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| Taste: |
A distinguished, ample, and opulent palate. The entry is lively and fresh, evolving into a structured and enveloping mid-palate. The tannins are silky, elegant, and perfectly integrated. The aromatic profile recalls the nose, with notes of red and black fruits, smoky touches, and occasional hints of hazelnut. The finish is characterized by delicate freshness, contributing to a very long length. |
| Cellaring Potential: |
This wine can be enjoyed now for its freshness and distinguished character. However, it has great aging potential and can evolve over 10 to 20 years. |
| Food Matching: |
Pan-seared duck breast, accompanied by fig confit and Sarlat-style potatoes. Oven-baked rockfish, diced chorizo, and fine butternut purée. Roasted Bresse chicken, cooking jus, and caramelized endive tatin. Roasted Saint-Marcellin cheese with cumin and slivered almonds. |