Last night Caroline Doctorow and her band played while we ate the fried chicken from Claudia at Salamander’s and drank Tardieu-Laurent 2004 Hermitage (white) and that Chateau Rouvière 2004 Bandol (white), which is 100 percent rolle and was delicious on the hot night and with the chicken.
The Hermitage is made from roussane and marsanne and was not quite ready to drink. The oak was not integrated and it was almost too hot for the hot night. It’s more of a cold weather wine with meaty, saucy food. More on white Hermitage after the jump.
From the OCW:
White wines are possibly even more varied, according to the blend of grape varieties used, ripeness, whether malolactic fermentation has taken place, and whether wood is used for fermentation and/or ageing. Almost all white Hermitage is notably full in body, and some of the more serious examples such as Chave’s and Chapoutier’s Chante Alouette are among the longest-living dry white wines of France.
In very ripe years, some of Hermitage’s white grapes may be transformed into vin de paille so long as the must is not enriched and the yield is no more than 15 hl/ha. This sweet white Hermitage is delicious but all too rare.
The wine comes from an almost unenlargeable 132 ha/326 acres of particularly well-favoured vines on the extraordinary hill of Hermitage, a south-facing bank of granite, thinly covered with extremely varied and well-charted soil types, which almost pushes the town of Tain l‚Hermitage into the river Rhône just as it turns sharp left. …
The combination of heat-retaining granite and a reasonably steep southern exposition do much to encourage grape ripening here. It is not surprising that such a celebrated vineyard has been for long divided into various climats, all with their own soil types and reputations for wine types.
Rousanne and marsanne are the only white grapes permitted in Hermitage and the red wines, which are made from syrah, may have up to 15 percent of these grapes blended in.