How should I store Ermitage "Ex Voto" to preserve its quality?

Appearance: Deep ruby with purple highlights.
Nose: Complex aromas of black fruits, spices, leather, and smoky notes.
Palate: Full-bodied with refined tannins, rich structure, and long aromatic finish.

To preserve the exceptional quality of Ermitage "Ex Voto," store the bottle in a cool, dark place with a consistent temperature around 12-15°C (54-59°F) and humidity between 60-70%. Keep it lying flat to maintain cork moisture and avoid vibrations. Proper cellaring will allow this wine to develop its complex flavors over the next 10 to 15 years.

What are the best food pairings for Ermitage "Ex Voto"?

Ermitage "Ex Voto" pairs beautifully with rich and flavorful dishes such as roasted lamb, game meats, beef stew, or aged cheeses like Comté or Roquefort. Its full-bodied structure and refined tannins complement hearty meals, enhancing both the wine and the food experience.

How should I serve Ermitage "Ex Voto" for the best tasting experience?

For optimal enjoyment, decant Ermitage "Ex Voto" for at least one hour before serving to allow its complex aromas to fully develop. Serve it in large wine glasses at a temperature between 16 and 18°C (61-64°F). This will highlight its rich flavors and elegant finish.

What are the main tasting characteristics of Ermitage "Ex Voto"?

Ermitage "Ex Voto" offers a deep ruby color with purple highlights. On the nose, expect complex aromas of black fruits, spices, leather, and smoky notes. The palate is full-bodied, featuring refined tannins, rich structure, and a long, aromatic finish that reflects its exceptional terroir.

Why is the 2005 vintage of Ermitage "Ex Voto" so highly rated?

The 2005 vintage of Ermitage "Ex Voto" is renowned for its perfect growing conditions—hot, dry weather with steady ripening that produced concentrated and healthy Syrah grapes. This resulted in a wine with remarkable depth, maturity, and balance, earning a prestigious 98+ rating from Robert Parker and promising excellent aging potential.