Domaine Jean-Louis Chave Hermitage Syrah 2006

$299.95

In Stock, Crush SKU: 66634

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Ratings on Delectable

Conrad Green Delectable Pro

Sour blue fruit, dried sage, blood, a real freshness. Lovely savory juice with real intensity. Excellent. Decades ahead.

Sour blue fruit, dried sage, blood, a real freshness. Lovely savory juice with real intensity. Excellent. Decades ahead.

9.5

George Chen Delectable Pro

A little bottle shock as you just brought back from HK...Leverage! I’ve never used this descriptor before but it just ratchets up every level of intensity and complexity as she opens! Wow!

A little bottle shock as you just brought back from HK...Leverage! I’ve never used this descriptor before but it just ratchets up every level of intensity and complexity as she opens! Wow!

9.4

Yianni Stoner Delectable Pro

Love 2006.

Love 2006.

9.5

Yianni Stoner Delectable Pro

Always a favorite. 2006 provides a bit more verve and zest than other years.

Always a favorite. 2006 provides a bit more verve and zest than other years.

9.4

Yianni Stoner Delectable Pro

Granite. The wine has great freshness of fruit and funk. Bright, biologique, red fruit; lean body and phenolically ripe velvet tannins; starting to develop secondary and tertiary notes of smoke, ash, and graphite.

Granite. The wine has great freshness of fruit and funk. Bright, biologique, red fruit; lean body and phenolically ripe velvet tannins; starting to develop secondary and tertiary notes of smoke, ash, and graphite.

9.7

Aaron Pott Delectable Pro

I love Chave Hermitage but every time I taste it I always think, "man Lagier Meredith Syrah is really amazing". Plus I am saving about $300!

I love Chave Hermitage but every time I taste it I always think, "man Lagier Meredith Syrah is really amazing". Plus I am saving about $300!

9.5

Chris Morgan Delectable Pro

Sommelier The Oceanaire Seafood Room

Beautiful, elegant Syrah. Sour cherry, old rose, tapenade, cured meat, pepper, cassis. Everlasting finish.

Beautiful, elegant Syrah. Sour cherry, old rose, tapenade, cured meat, pepper, cassis. Everlasting finish.

9.6

Ricard Rofes Delectable Pro

Was red.

Was red.

9.3

Renee Bourassa Delectable Pro

Sommelier/Wine Director Fairmont Sonoma Mission Inn

2006.

2006.

9.4

Rob Lateiner Delectable Pro

Chave Rouge 06. Plenty of heat and a little oak too it seems (could be wrong). Oak will integrate, heat is surprising. Serious peppered beef and teriyaki jerky. Some black red fruit - black cherry. Hints of jello tease overripeness but this remains sharp and poignant. The pure jello influenced fruit makes me think few stems here, too. Oak seems to present itself not as vanilla thankfully but in a beautiful hazelnut quality that matches the fruit perfectly and uniquely to syrah. Again, this could be something else other than oak. This definitely shows some jello/jelly, no doubt. Totally ripe red cherry actually. Importantly, this has no heaviness in terms of weight or thickness yet is pungently aromatic as first, smoked, peppered meat and second as fruit. This wine makes me think of, all in the same vein, concrete vats, minerality and tiny berries. The teriyaki quality makes me think these are high toast barrels? This should continue to integrate better and better over the coming years. I can't say I ever got the "bacon fat" thing before in N Rhone but this really has Benton's bacon fat to it. Amazing all this umami while still maintaining a bright ripe red-fruited cherry core. Prefer the '06 Jamet right now for its lower alcohol but certainly love the transparency and uniqueness of flavor here. This is likely a bit more structured than the Jamet. Again, I think time will treat this well. This is dried meat while the Jamet was about the long pepper spice. So interesting how different these expressions of syrah are.

Chave Rouge 06. Plenty of heat and a little oak too it seems (could be wrong). Oak will integrate, heat is surprising. Serious peppered beef and teriyaki jerky. Some black red fruit - black cherry. Hints of jello tease overripeness but this remains sharp and poignant. The pure jello influenced fruit makes me think few stems here, too. Oak seems to present itself not as vanilla thankfully but in a beautiful hazelnut quality that matches the fruit perfectly and uniquely to syrah. Again, this could be something else other than oak. This definitely shows some jello/jelly, no doubt. Totally ripe red cherry actually. Importantly, this has no heaviness in terms of weight or thickness yet is pungently aromatic as first, smoked, peppered meat and second as fruit. This wine makes me think of, all in the same vein, concrete vats, minerality and tiny berries. The teriyaki quality makes me think these are high toast barrels? This should continue to integrate better and better over the coming years. I can't say I ever got the "bacon fat" thing before in N Rhone but this really has Benton's bacon fat to it. Amazing all this umami while still maintaining a bright ripe red-fruited cherry core. Prefer the '06 Jamet right now for its lower alcohol but certainly love the transparency and uniqueness of flavor here. This is likely a bit more structured than the Jamet. Again, I think time will treat this well. This is dried meat while the Jamet was about the long pepper spice. So interesting how different these expressions of syrah are.

9.6

Location

  • 153 E 57th Street
    New York, NY 10022

  • Hours:
    Monday–Friday, 12 p.m.–8 p.m.
    Saturday, 12p.m. - 8 p.m.

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.