2009 Yann Chave Hermitage

Yann Chave is, by Rhone Valley standards, a relatively new producer. The domaine was created in 1970 by Nicole and Bernard Chave, who slowly planted vineyards over their 10-acre farm. For a decade they sold their grapes to Tain l’Hermitage, but in the late 1980s they built a winery and cellars. They named their winery for their son, Yann, who now owns and operates the domaine. The family has also expanded their holdings, growing to 43 acres, mostly in Crozes Hermitage. There is also a small parcel in Hermitage. Yann Chave produces three red wines and one white. The estate is a certified organic producer.

The Northern Rhône Valley wine region hugs the Rhône River from Vienne in the north to Valence at its southern tip. The French call the region Côtes du Rhône Septentrionales, and it is divided into eight appellations. Along with its neighbor to the south, the Southern Rhone Valley, it is famous for its big, tannic, intensely concentrated wines. Syrah is the only red grape permitted in AOC wines from this sub-region, though the Syrah can be blended with the white wine grapes Viognier, Marsanne and Roussanne, depending on the regulations for each AOC. White wines are made from Viognier, Marsanne and Roussanne. Of the eight appellations in the north, the most admired wines tend to come from Côte-Rôtie, Condrieu and Hermitage, though there are certainly exceptional wines to be found in St. Joseph, Crozes-Hermitage, St.-Peray, Crozes-Hermitage and Cornas. Along with Bordeaux, Burgundy and Champagne, Rhône wines are among France’s best known and most collected wines. Red wines from these appellations are notable for their signature aromas of bacon and green olives, and for their depth. Robert M. Parker, a great champion of Rhone wines, has written that “the northern Rhône produces three of the greatest wines in the world – the white wines of Condrieu and the red wines of Côte-Rôtie and Hermitage.”

This grape is grown in milder climates and produces a medium-to full-bodied wine. It is also known as Shiraz, but should not be confused with Petit Sirah, which was developed by crossing Syrah with Peloursin.