M. Chapoutier, Ermitage L'Ermite Rouge 2015

vinous96

Reviewed by: Josh Raynolds

Dark purple. Expansive aromas of dark fruit preserves, incense, black pepper, violet and spicecake, joined by hints of olive and cola that build in the background. Fleshy and broad on the palate, offering wonderfully concentrated yet energetic black and blue fruit and violet pastille flavors that are lifted and brightened by a smoky mineral flourish. Chewy and appealingly sweet on the strikingly long, floral-dominated finish, which is framed by youthful, steadily building tannins.

vinous96

Reviewed by: Josh Raynolds

Glass-staining purple. An explosively perfumed bouquet evokes ripe dark fruit, potpourri and olive, and a smoky mineral flourish gains power with air. Shows superb depth as well as energy on the palate, offering sweet blackberry and cherry liqueur flavors sharpened by a jolt of tangy acidity. In a distinctly rich yet animated style, featuring superb focus, youthfully chewy tannins and a long, dark-fruit-dominated finish.

robert_parker100

Reviewed by: Jeb Dunnuck

Starting the single vineyard releases, or wines Michel calls “Sélections Parcellaires,” the 2015 Ermitage l’Ermite is an absolute blockbuster, decadent, surprisingly sexy example of this cuvée that offers tons of black and blue fruits, crushed rocks, graphite, violets and spring flowers. Coming from the very top of Hermitage Hill, from old vines and aged in just 30% new French oak, this full-bodied beauty will need to be forgotten for 3-4 years, but I suspect the sweet tannin and tons of fruit will give it a broad drink window.

robert_parker100

Reviewed by: Joe Czerwinski

My pick of Chapoutier's 2015 Ermitage bottlings on this occasion was the 2015 Ermitage l'Ermite. It just edged out the other wines for its incredible purity of cassis fruit, indelible intensity and massive concentration. Size doesn't matter if the other elements aren't there, but this wine is complex, balanced and long, a true tour de force. Hints of crushed stone, peppery spice and grilled meat are in the background right now, partially submerged under the waves of fruit and ripe tannins, so give it a decade or so to shed some of that puppy fat and reveal its true nature.