I think this was made still in the low period for the Jaboulet house, because it certainly underwhelmed. A honeyed, but quite oxidative style, that was too fat & rich, and just lacking a touch of refreshing acidity. Fortunately, Pete’s cooking for Kev, Whippet and I made-up for it.
501. Paul Jaboulet Aîné, Hermitage Blanc Le Chevalier de Sterimberg, 2001
501. Paul Jaboulet Aîné, Hermitage Blanc Le Chevalier de Sterimberg, 2001
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