Adriana Fabbro

9.7

1985. 40 years young. Gave it an hour to open up before dinner (paired orange ginger glazed duck with pistachio apricot farro). Thankfully my partner is a master of the Durand. There’s very little for me to compare this too - most aged whites are preserved by acid; Chave relies on glycerol here. It gives the wine gravitas but also life and freshness. Pleasant wood veneer/wood shop notes, dried apricots at first (become fresher with time), yellow plum, truffled earth. Salty poached apricots and timelessness. In a perfect world, we’d be sharing this with my dad. Strange & sensational. — 5 days ago

Scott@Mister A’s-San Diego

9.2

2024 vintage. Medium-medium heavy body. Floral, perfumed, delicate fruits, earth/minerals. Always such a lovely, alt-white wine for shellfish, poultry, fish. salads or simply sipping. 3.27.26. — 14 days ago

Jonathan Warren

9.9

Absolutely fucking magical. Such an experience drinking this wine — 3 months ago

Jay Kline

9.3

Opened prior to dinner. The 2009 “Le Méal” Blanc pours a light gold color with medium+ viscosity. On the nose, the wine was initially a bit reductive but that eventually gave way to ripe peaches, passion fruit, a mix of white and yellow flowers, beeswax, almonds, minerals and there was also a wild note of Bandaid with Neosporin (you can’t make this up). On the palate, the wine is dry with medium acid. Confirming the notes from the nose. The finish is long. The alcohol is high but balanced. Drink now with patience through 2039. — a month ago

DAL 9000

9.3

At tannins upfront. Berns Steak House. In the 8T room Last bottle. Bottled candled and decanted. Mild dusty dark fruit bouquet. Soft dusty delicate middle. Old world earthiness. Finishes smooth. — 10 days ago

Ron Siegel

9.4

Epic night of Chave tonight with JL leading the tasting direct from his cellar. Group liked the newer 16 & 18 although the 04 was youthful & fresh — a month ago

RustyR

9.4

JG. M. Open good — 4 months ago

Freddy R. Troya

9.5

M. Chapoutier “De L’Orée” Ermitage Blanc 2021, Rhône Valley, France 🇫🇷

Overview
One of Chapoutier’s most celebrated single-vineyard Marsanne wines, sourced from very old vines (60–70 years) in the Les Murets parcel. The ancient alluvial soils contribute immense concentration and depth.

Aromas & Flavors
Intensely aromatic with citrus, acacia, caramel, ripe orchard fruit, and floral undertones, layered with toasted nuts and subtle spice.

Mouthfeel
Full-bodied, powerful, and incredibly complex with remarkable length and precision.

Food Pairings
Lobster, scallops, foie gras, roasted poultry, or rich cream-based dishes.

Verdict
A monumental expression of Hermitage Blanc that demonstrates the extraordinary potential of old-vine Marsanne.

🍷 Personal Pick
My absolute favorite of the lineup. This single-vineyard Hermitage shows the firepower of old vines with stunning depth and complexity, easily among the best Marsanne ever tasted. Phenomenal.
— a month ago

Freddy R. Troya

9.4

M. Chapoutier “Chante-Alouette” Hermitage Blanc 2021, Rhône Valley, France 🇫🇷

Overview
A benchmark Hermitage Blanc made from Marsanne sourced from multiple parcels including Le Méal and Les Murets. The soils combine clay, limestone, and decomposed granite, contributing both richness and tension.

Aromas & Flavors
Complex and layered with quince, acacia honey, almond, ginger, and delicate floral tones. Hints of walnut and spice emerge with air.

Mouthfeel
Rich yet balanced with vibrant tension. The palate shows remarkable depth with a long, textured finish.

Food Pairings
Lobster, foie gras, roasted poultry, truffle dishes, or aged cheeses.

Verdict
A sophisticated Hermitage Blanc that showcases the complexity and longevity of Marsanne from this legendary hill.

🍷 Personal Pick
A horse of a different color, deeply complex and cerebral. The nutty, honeyed character balanced by vibrant tension makes this a fascinating and thought-provoking wine. — a month ago

Randy Fuller

9.4

This wine gives a pale golden color in the glass. The nose is more subdued than I expected. There is lemon, mango, almond, and minerality available to smell. The palate is more forceful, and a delight besides. Citrus minerals are joined by salinity and a racy acidity, which begs for a food pairing. Seafood is a natural pairing choice, but I loved it with dolmas and hummus. — 4 months ago