Hermitage Blanc Chevalier de Sterimberg

In the glass

Aroma: white flowers, beeswax, peach, almond, ginger

Palate: rich stone fruit, creamy texture, mineral backbone, hazelnut, long waxy finish

Named for the Chevalier de Sterimberg who legend says planted the first Hermitage vines, Jaboulet's white Hermitage is a benchmark Marsanne and Roussanne blend with ageing potential.

What it pairs with

• Roast lobster with bisque
  The wine's mineral richness matches lobster and cream-based seafood.
• Veal sweetbreads with cream
  Delicate rich sweetbreads and the wine's hazelnut mineral register create harmony.
• White asparagus and almond tart
  The wine's almond and peach notes echo the tart filling.

How to serve Hermitage Blanc Chevalier de Sterimberg

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast lobster with bisque, Veal sweetbreads with cream, White asparagus and almond tart. Match the wine's structure to the dish's fat and salt.

History

Named for the Crusader knight who according to legend planted the first Hermitage vines on the hill in the 13th century, the Chevalier de Sterimberg blanc has been Jaboulet's benchmark white Hermitage for generations.

1. 1960: Jaboulet introduces Chevalier de Sterimberg as the house white Hermitage

Facts

Producer

Paul Jaboulet Aine · visiting guide

Grapes

Marsanne (85%), Roussanne (15%)

Classification

Hermitage AOC

Oak

10 months in used French oak casks

ABV

14.0%

Price

EUR 60-90 at retail

Drinking window

5-20 from vintage

First vintage

1960

Organic

ECOCERT

Frequently asked about Hermitage Blanc Chevalier de Sterimberg

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