1992 Hermitage Blanc
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Tasting notes
The brilliant wine making of Gerard Chave, now assisted by his highly talented son, Jean-Louis, has turned out as successful 1992s and 1993s as any producer in the northern Rhone. The white Hermitage includes about 15% Roussanne, which is being fermented in new oak barrels to give the wine more definition and structure. This has always been one of the great white Hermitages made, and in top vintages it is capable of aging for 30+ years. It is a wine that takes on greater life and complexity when drunk with intensely flavored food. I recently had the 1988 Chave white Hermitage with a truffle soup made by the renowned Washington, DC chef, Jean-Louis Palladin, and the wine could have been a great Montrachet given how spectacular it tasted. The richer, fuller-bodied 1992 white Hermitage reveals more glycerin and extract, as well as floral, honeyed, buttered nuts, and mineral aromas. It is a heady, lush, alcoholic, soft Hermitage that will provide ideal drinking over the next 5-6 years. Importers: Langdon Shiverick, Cleveland, OH; tel. (216) 861-6800 and Kermit Lynch Wine Merchant, Berkeley, CA; tel (510) 524-1524
Critic scores
Robert Parker
About the producer
The Chaves have been growing grapes in the Northern Rhône since 1481. Jean-Louis Chave is the 16th generation to head up the family domaine, having taken over from his father in 1992.