The 1987 Jean Louis Chave Hermitage Rouge, from a vintage often considered modest, stands out as arguably the finest wine of the appellation, a sentiment echoed by Robert Parker who found it a beautiful bottle and acquired several magnums. This mature Syrah presents a ruby/garnet core with a garnet edge, revealing a nose of black currants, baked raspberries, white pepper, tobacco, and a touch of dried rose. On the palate, it offers a relatively lighter touch, perfumed with olive and salinity, less meaty and smoky than some vintages, with high acidity and fully resolved tannins. Reviewers note a touch of oxidation with 'bruised' red fruit, a hint of floral notes, and a long, tart mineral finish, sometimes described as almost Burgundian in character. It is fresh, fully mature, silky, and soft, though perhaps slightly faded and on the decline, making it super delicious for current enjoyment. Food Pairing: This elegant Hermitage Rouge pairs wonderfully with classic French cuisine such as roasted lamb, beef tenderloin, or mature hard cheeses. Given its age, consider dishes that are rich but not overly heavy, allowing the wine's nuanced flavors to shine. It has been noted to pair well with steak. Event Suggestion: This is a superb choice for a milestone celebration, particularly for those marking a 1987 birth year or anniversary, offering a glimpse into a well-aged Northern Rhône classic. Serving Advice: For a wine of this venerable age, careful handling is crucial. The cork may be fragile, so a Durand opener or similar tool is highly recommended. Decanting is advisable to separate any sediment and allow the wine to breathe, but keep the decanting time relatively short (30-60 minutes) to preserve its delicate aromas and prevent it from fading too quickly. Serve slightly below room temperature, around 16-18°C (60-64°F). 【 Robert Parker considered it the finest wine of the appellation in 1987 and bought several magnums 】