2019 Hermitage
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Tasting notes
Saturated violet color. Expansive, mineral-tinged aromas of ripe black and blue fruits, incense, violet, olive and black pepper show excellent clarity. Sappy, sweet and energetic on the palate, offering densely packed, spice-laced blueberry, cherry liqueur, floral pastille, allspice and bitter chocolate flavors that expand steadily and turn sweeter through the back half. Displays fine definition and spicy thrust on a youthfully tannic finish that strongly echoes the blue fruit and spice notes. All de-stemmed fruit and aging in a combination of new and used oak.
Critic scores
Alistair Cooper MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
There are two Hermitage releases from this talented team. Looking at the 2019 Hermitage Domaine Des Tourettes, it offers a darker, more black-fruited, smoky profile revealing ample scorched earth, graphite, leather, and classic Hermitage meatiness. This carries to a medium to full-bodied beauty with a plush, layered mouthfeel, plenty of tannins, terrific overall balance, and a great finish. Given its wealth of fruit and sweet tannins, it's already drinkable, yet smart money will give these just 4-5 years in the cellar and enjoy bottles over the following two decades. As always, this cuvée comes from three separate parcels: l'Ermite, Les Bessards, and Le Sabot, and it was destemmed and brought up in a mix of new and used French oak.
Similar in construction to the 2018, the 2019 Hermitage Domaine des Tourettes features scents of crushed stone, redcurrants, cherries and vanilla up front, then backs those with a creamy, lush, medium to full-bodied palate that lacks the muscle often associated with this appellation. That said, it shows bolder notes of licorice, blackberry and mocha on the long, velvety finish. Tasted twice (once blind), with consistent notes.
Blend of three different terroirs: L’Emite, Le Sabot and La Tourette. The soils are a combination of granite with alluvial quaternary delta deposits and Pliocene marl. The harvest is carried out by hand in two stages. The juice is pressed à la champenois , and, after light racking, the must is put into barrel (new, second- and third-use) for fermentation. Malolactic fermentation is carried out only partially to retain freshness. The wine remains in barrel for 9 to 12 months, on the lees, with regular lees stirring. Two months before bottling the wine is blended and racked into a tank. Lime-blossom nose and then very sweet and waxy on the front palate. A real joy to drink! Great structure and unashamed luxury and breadth. I wonder how it will age? Pretty long. (JR)