"A creamy, modern dark berry fruited nose" James Suckling
"Sweet and seamless on the palate, conveying deeply concentrated black currant & blueberry flavors" Vinous
Pair with pressed guinea fowl or devilled lamb & young vegetables
Paul Jaboulet Aine Crozes Hermitage Domaine de Thalabert 2014 (France)
Paul Jaboulet Aine Crozes Hermitage Domaine de Thalabert 2014 (France)
Accolades
Awarded 93/100 Points
Vinous, Mar 2016
Awarded 91/100 Points
James Suckling, Sep 2017
Awarded 91/100 Points
Robert Parker's Wine Advocate, Dec 2016
Description
- Rich style
- Raspberry
- Indian spice
- Long finish
"Opaque ruby. Spicy, intensely perfumed aromas of dark berry liqueur, Indian spices and potpourri. Sweet and seamless on the palate, conveying deeply concentrated black currant and blueberry flavors and suggestions of candied flowers and star anise. Picks up a smoky nuance on the impressively long, penetrating finish, which features a repeating floral note and harmonious tannins" Vinous, Mar 2016
"One of the top Crozes Hermitage I was able to taste is the 2014 Crozes Hermitage Thalabert. Possessing an uncommon inky color as well as rock solid notes of black raspberries, ground peppery and distinct minerality, this beauty is medium to full-bodied, has fine tannin and good overall ripeness -- all while playing in the more forward, mid-weight style of the vintage. It won’t be the longest lived Thalabert, but it will dish out ample pleasure over the coming decade" Robert Parker's Wine Advocate, Dec 2016
"A creamy, modern dark berry fruited nose with a wealth of cherries, cassis and baked plum fruits. Smells ripe. The palate has red plums, chocolate and a dark stony edge. Soft and smooth tannins. An open-knit, earlier drinking style. Try now" James Suckling, Sep 2017
This estate of around 40ha is located on pebbly terraces that are glacial in origin. These small, round pebbles store heat during the day and release it at night, providing optimum and regular maturity.
Winter was abnormally mild with one frost. Regular rains filled up the phreatic tables. All these water resources allowed us to go safely through an astonishingly dry and warm spring, during which we recorded temperature peaks reaching 30 to 35.C between May and June. The first summer rains came at the beginning of July as a relief. Unfortunately a rather gloomy weather then persisted all summer, leaving them never more than a six-day break without rain. The heat came back at the end of August at least, allowing the fruit to finish ripening well.
Food Pairing: Pressed guinea fowl with young vegetables or a saddle of devilled lamb with young vegetables.
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