Wine detail

M. Chapoutier

Ermitage L'Ermite

Hermitage

2002

Vintage

Varietal

Syrah

Peak 2012-2030

Where it is, October 2026

At Peak: inside the peak window (2012-2030), within the full drinking arc.

This bottle is in its peak window through 2030, with a drinking horizon to 2040.

The ‘02 Ermitage L'Ermite.

M. Chapoutier Ermitage L'Ermite 2002 is a Syrah from Hermitage, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2010-2040Peak window 2012-2030

The peak window sits inside the broader full drinking arc.

Tasting note

M. Chapoutier Ermitage L'Ermite 2002 has a full body, fresh acidity, and firm tannins.

The 2002 vintage

M. Chapoutier's 2002 Ermitage L'Ermite is a Syrah from Hermitage, France.

About M. Chapoutier

M. Chapoutier's Ermitage L'Ermite is a Syrah from Hermitage, France.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's firm tannins.

More from Hermitage

Frequently Asked

What is M. Chapoutier Ermitage L'Ermite 2002?

M. Chapoutier Ermitage L'Ermite 2002 is a Syrah from Hermitage, France.

What does M. Chapoutier Ermitage L'Ermite 2002 taste like?

M. Chapoutier Ermitage L'Ermite 2002 has a full body, fresh acidity, and firm tannins.

When should M. Chapoutier Ermitage L'Ermite 2002 be opened?

The canonical CAI full drinking arc is 2010-2040. Within that arc, the peak window is 2012-2030. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with M. Chapoutier Ermitage L'Ermite 2002?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.