Jean Louis Chave's red wine is made of 10 hectares of vineyards including a parcel of very old vines, Les Roucoules, another parcel of 80-year-old vines, The Bessards, relatively young vines of the Hermit, extremely old vines in Péléat and Beaumes, and 50-year-old vines in Méal. Each of these parcels produces a wine with slightly different aromas, textures and tastes, but the "sum of parts" is much more interesting than the wines from individual parcels. The exception could be the Bessards which, in the best years, a part is made into the very rare cuvée called Cathelin. Chave's Hermitage Rouge becomes dazzling after several years of cellaring. Rich and concentrated, wonderfully complex and elegant, it develops a wide range of flavors from the smoky cassis, through notes of plum, leather, toast and spice. Chave's Hermitage Blanc has aromas of honey and creamy hazelnut, peach and apricot and a rare smoothness. It has the potential to age for several decades. These Hermitages are distinguished far above all others by their freshness, their balance, finesse, and their aging potential.