In the glass
Aroma: blackberry jam, smoked meat, dark minerals, licorice, cedar
Palate: dense black fruit, roasted coffee, graphite mineral, powerful tannins, very long finish
Chapoutier's crown jewel, from a single parcel on the granite hill of Hermitage. Biodynamically farmed old-vine Syrah.
What it pairs with
-
Roast leg of lamb
The Northern Rhone benchmark food pairing; mineral Syrah and roast lamb are inseparable. -
Grilled venison with juniper
The wine's density and mineral quality meet gamey venison head-on. -
Beef Wellington
Puff pastry richness and mushroom duxelles match the wine's complexity.
History
Le Pavillon was first produced in 1989 when Michel Chapoutier began the biodynamic conversion of the Hermitage hill parcels. The wine is made from a single lieu-dit Les Bessards on the southern granite face of the Hermitage hill.
- 1989 — First vintage of Le Pavillon as Chapoutier begins biodynamic conversion of Hermitage
- 1991 — Full biodynamic certification achieved for Hermitage parcels
Facts
- Producer
- M. Chapoutier
- Grapes
- Syrah (100%)
- Classification
- Hermitage AOC
- Oak
- 18 months in new French oak barriques (300L)
- ABV
- 14.0%
- Price
- EUR 200-350 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 1989
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT