To produce the wine of Jaboulet La Chapelle, the grapes are 100% destemmed and are fermented on a parcel by parcel basis. The amount of new, French oak used to age the wine varies from vintage to vintage, depending on the character and quality of the harvest. The wine is full bodied, concentrated and with expressive black fruit and leafy, earthy and iron scents. Typically, Jaboulet La Chapelle requires a decade or twp to become civilized. The wines from the best years can age 30-40 years.
One of the reasons for the continued improvement of Jaboulet La Chapelle is the draconian selection for the wine. Previously, up to 7,000 cases of wine were produced. But today, the average annual production is closer to 2,000 cases per vintage of Jaboulet La Chapelle.