For the Rhône Valley, 1994 was a mixed vintage, but the Northern Rhône experienced a hot, dry summer. Rains in early September, particularly drenching the Côte Rôtie, meant that producers who harvested after the rain generally performed best, yielding good wines in Hermitage. Marc Sorrel's Hermitage Le Greal 1994 is considered outstanding, especially given that 1994 was a "rather unspectacular vintage in the northern Rhone". This is a rare wine, with only 4,000 to 5,000 bottles produced annually. This 1994 Hermitage Le Greal offers a voluptuous texture and abundant ripe cassis fruit, intermingled with earthy, truffle, and mineral notes. It presents an intense, smoky, cassis, and mineral-scented nose, a full body, superb density, a soft attack, good grip, and a long, impressively endowed finish. Expect undeniable power, spice, tannin, fruit, silk, and richness. Other tasting notes include roasted aromas of animal fur, blackcurrant, smoke, and pepper, with a supple, peppery, and very concentrated palate, displaying lovely sweetness and a pliant texture. The finish is long and sweet, with thoroughly ripe tannins. Further nuances include dried brambles, dried blueberry, dried purple flowers, black olive, mushroom, espresso, leather, and stony earth. It is rich in colour with firm tannins, robust in structure, and offers notes of cassis, boysenberry, and violets. Ideal food pairings include robust dishes such as roasted or grilled meats and flavourful cheeses. It also pairs wonderfully with Five Spice Cured Duck prepared with marinated Bing cherries. This is a contemplative wine, perfectly suited for a serious tasting or a special dinner where its intricate complexity can be fully appreciated. Its rarity also makes it a highly sought-after collector's item. 【 An outstanding and rare Hermitage from a challenging vintage, showcasing remarkable power, complexity, and aging potential. 】 Serving Advice: As this wine is over three decades old, the cork may be fragile. Consider using a Durand opener or an Ah-So to prevent breakage. Decanting is recommended to separate any potential sediment and allow the wine to breathe. Given its reported "youthful" and "energetic" nature, a moderate decant of 1-2 hours might be beneficial to allow it to fully open up, but monitor it closely. Serve at a cellar temperature of 16-18°C (60-64°F).