Wines said to come from « organically grown grapes» can use the French « AB » (organic farming) logo. This means that we comply with “Organic Farming” specifications and that we do not use any chemical fertilizers, or chemical weed killers, or pesticides, or chemical fungicides. The French « AB » logo comes from the French Agricultural Ministry.
ECOCERT is an organic inspection and a certification organism founded in 1991 by agronomists for sustainable development, which aims to offer recognition to those who engage in this type of production. The ECOCERT’s principal activity consists in an inspection, in the field, of the respects of a standard’s demands (regulation, standard or specification). Then, ECOCERT issues a document which certifies the compliance of the products, systems or services with the standard. ECOCERT principally certifies food and food products but also certifies cosmetics, detergents, perfumes and textiles.
The ladybug (or ladybird), organic viticulture’s precious little helper, is the symbol used on all our wines produced from organically grown grapes. If you want to know which of our wines are “organic”, look for the white logo showing a little ladybug on a leaf.
Ratings "L'Ermite 1999 Red"
R. Parker - Wine Advocate - 96/100
"The 1999 Ermitage l'Ermite is a wine that borders on perfection compared to its backward performance last year from barrel. Sadly, there are usually 500-600 cases of the cuvee, but in 1999 only 400 were produced. It comes from Chapoutier's oldest vines most over 100 years of age, and represents the essence of both Hermitage and Syrah. From bottle, the 1999 l'Ermite reveals an old style Lafleur character in its kirsch liqueur intermixed with raspberries, blackberries, and striking minerality. It has put on considerable weight since last year, but is essentially an elegant, ethereal effort with incredible intensity as well as amazing lightness. It is a phenomenal expression of terroir. However, be forewarned, anyone expecting to derive a lot of pleasure from this before another fifteen years elapse, will be disappointed. Anticipated maturity: 2015-2060."
Vinous - 93+/100
"Medium ruby. Cooler but precise aromas of blackberry, blueberry, licorice and menthol; last year my barrel sample was dominated by the 60% new oak, but in the finished wine the wood has been thoroughly integrated. The sweetest and most powerful of this trio, but extremely backward, even tough, today; conveys a strong impression of medicinal austerity. But this is superconcentrated and vibrant, a distinctly uphill style of Hermitage. In fact, this is less obviously a wine from the '99 vintage than it is simply great Hermitage. Finishes with powerful granular tannins and subtle, chewy persistence. The '98 special Hermitage bottlings came from lower yields, according to Mathieu, but may not last as long as these '99s."
Jancis Robinson - 17,5+/20
""Very lustrous shaded dark ruby. Tight, almost medicinal nose. Exceptionally concentrated wine. Smells almost medicinal - even more like a poultice than fruit on the nose initially then very dry on the end. But with time in the glass this opened out to leather and black pepper on the nose and really sweet fruit on the mid palate before finishing bone dry. Only medium weight and still with some grainy tannins. No hurry at all to drink this. And do decant and aerate it before serving. Quite a tghtly-wound monster!"
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
tannins are in the same time powerful and velvety. Smoky and pepper overtones express wonderfully the Syrah variety on granitic soil. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Sommelier's advice: Beef, game All cheeses
Late hand-harvesting in order to obtain optimal alcohol content.
Situated at the top of the Hermitage hill, around the chapel, in a place named the Ermite. The vines are 80 years old and are on granitic soils which are very poor.
The harvest which is 100% destemmed, is matured in concrete tanks. Fermentation lasts around 4 weeks, to obtain soft and stable tannins to keep the wine for a very long time. The temperature does not exceed 32°C to enable good quality extraction. To make this wine, only the free-run juice is used.
Free run juice is immediately transferred into new and one-year-old casks to be matured from 18 to 20 months.