As one drives north through the Rhône valley toward Burgundy, the hill of Hermitage dominates the horizon. This towering granite hillside looms over the village of Tain and is world renowned for producing deep, timeless, cellar-worthy Syrah. One of my favorite wine scholars and heroes, Jancis Robinson MW, has said that in the entire northern Rhône valley “no one is more respected than Domaine Jean-Louis Chave.” And it’s true—this is a region/style/variety-defining wine that graces virtually every great 3-star Michelin wine list I’ve ever seen. Today we are offering the Chave family’s Hermitage Rouge “Farconnet” bottling—a blend of fruit from the ‘lieu-dit’ vineyards Greffieux, Diognières, and Péleat. To be clear, this is not the most expensive Hermitage bottling that Chave releases, and it won’t live for 100 years (maybe only 40!). Still, for a fraction of the cost of Chave’s top wine, this bottle overflows with classic Hermitage terroir and is firing on all cylinders right now.

Jean-Louis Chave’s 2013 Hermitage “Farconnet”, while far less costly than his iconic “l’Ermitage” is not a “second label” or “negociant” wine.” On the contrary, it is a chiseled, extremely serious wine that comes from Chave’s own vineyards and gorgeous new cellar in Mauves. Hundreds of Northern Rhone reds come across my desk each year but only a select few can rival this bottle’s terroir and deep, brooding core of minerality. In 2013, “Farconnet” is a world-class Hermitage through and through. Look no further if you seek a fistful of black mulberries and currants, atomized granite, dried Asian spices, and the exotic olive-meets-cured pork savor that makes Hermitage one of the three most historic Syrah-growing hillsides on Earth. Today’s 2013 will most certainly improve for another 7-10 years if cellared properly, but no one should hesitate to rip the cork today. Simply decant for two hours before sharing in large Bordeaux stems at 60F degrees. And remember, the Chave family has been producing wine since the 1500s, so I encourage you to get medieval in the kitchen. Call your favorite local butcher and command him or her to reserve a whole lamb shoulder in honor of today’s kingly wine! This primal, deeply satisfying dish alongside today’s historic wine is a recipe for the ages!