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Paul Jaboulet Aine, Hermitage, La Chapelle Rouge

Colour: Red
Vintage: 2011
Region: Rhone, Hermitage
97 JS
https://cdn.bordeauxindex.com/PDP/JABH-2011.webp
https://cdn.bordeauxindex.com/PDP/JABH-2011.webp
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2011 Paul Jaboulet Aine, Hermitage, La Chapelle Rouge

JS
£275 Loose bottle(s) available

2011 Paul Jaboulet Aine, Hermitage, La Chapelle Rouge

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Rhone
97 JS
MAG
0
0
0
1
£275
1
BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Bottle (150cl)
CONDITION
Original Case
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
In Stock
Buy at
£336.42
1 Bottle(s) Available

2011 Paul Jaboulet Aine, Hermitage, La Chapelle Rouge

JS
£275 Loose bottle(s) available

2011 Paul Jaboulet Aine, Hermitage, La Chapelle Rouge

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Rhone
97 JS
MAG
0
0
0
1
£275
1
BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Bottle (150cl)
CONDITION
Original Case
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
In Stock
Buy at
£275.00
1 Bottle(s) Available

Tasting Notes and Scores

97 JS

A gorgeous intensity of plum, spice and grilled meat on the nose. Cloves and hints of dried spices. This is a big, structured La Chappelle. Full and powerful with chewy tannins and a long, long finish. A bit austere and muscular but gorgeous. Tar, spice, dried meat and asphalt. Needs to be aged for at least another five or six years. This is another 1991 in the making.

James Suckling

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