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.
How to serve Ermitage Le Pavillon
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast leg of lamb, Grilled venison with juniper, Beef Wellington. Match the wine's structure to the dish's fat and salt.
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
Frequently asked about Ermitage Le Pavillon
What does Ermitage Le Pavillon taste like?
On the nose, blackberry jam, smoked meat, dark minerals, licorice, cedar. On the palate, dense black fruit, roasted coffee, graphite mineral, powerful tannins, very long finish. Structurally full-bodied, firm tannins, high acidity with a very long, dense and mineral finish. Chapoutier's crown jewel, from a single parcel on the granite hill of Hermitage. Biodynamically farmed old-vine Syrah.
When should I drink Ermitage Le Pavillon?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Ermitage Le Pavillon?
Roast leg of lamb is the canonical pairing. Other strong matches include Grilled venison with juniper and Beef Wellington. The Northern Rhone benchmark food pairing; mineral Syrah and roast lamb are inseparable.
What grapes are in Ermitage Le Pavillon?
The blend is Syrah (100%). The wine is classified as Hermitage AOC.