Since 1481, the Chave family has cultivated vineyards in the Rhône Valley, with the domaine carefully passed down through 16 generations. During the phylloxera crisis in the 19th century, the family relocated to Mauves, where the cellars remain today, and began diversifying into fruit farming. In 1865, the family acquired their first parcels on the hill of Hermitage, laying the foundation for what would become one of the appellation’s most historic estates.

Today the domaine is led by Jean-Louis Chave, who took over from his father Gérard in 1992, continuing the family tradition of blending the diverse terroirs of Hermitage to produce wines of harmony, nuance, and longevity.

The estate now farms approximately 9.3 hectares of Syrah and 4.3 hectares of Marsanne and Roussanne across several parcels on the hill. In recent decades, Jean-Louis has also devoted significant effort to the restoration of abandoned terraces and historic vineyards in Saint-Joseph, reinforcing the domaine’s role as a reference point for traditional Northern Rhône winemaking and one of the great interpreters of Hermitage terroir.

The uniqueness of Domaine Jean-Louis Chave lies in its mosaic of vineyards rather than a single site, with each parcel contributing a distinct element to the final wines.

Hermitage Rouge
Chave’s Hermitage is built from a blend of historic lieux-dits, assembled to express the harmony of the hill as a whole.

Bessards, a steep granite slope, forms the consistent backbone of the red, bringing structure, minerality, and longevity. Méal contributes richness, fruit, and flesh from its alluvial soils, while L’Hermite, with granite and loess, adds aromatic lift and freshness. Other parcels—including Péléat, Beaumes, Greffieux, and Rocoules—provide additional finesse, balance, and tannic structure.

Hermitage Blanc
The base is typically Marsanne from the nearly century-old monopole of Péléat, complemented by parcels such as Rocoules, L’Hermite, and Maison Blanche, with about 20% Roussanne bringing aromatic complexity. Though the precise proportions vary each year, the guiding principle remains constant: Hermitage is defined by the harmony of terroirs, not a single vineyard.

Saint-Joseph
In Saint-Joseph, the domaine farms parcels in the historic villages of Mauves, Tournon, Saint-Jean-de-Muzols and Lemps, many of them ancient terraces restored over the past decades. These sites, planted largely on granite soils, reflect the estate’s commitment to preserving historic vineyards and expressing the classical character of the appellation.

Vineyard work is considered the foundation of the wine’s quality at the domaine. Farming follows principles often described as biodynamic—guided by observation, natural cycles and minimal intervention—though, as Jean-Louis Chave has noted, this approach reflects the way the family has always worked rather than adherence to a formal doctrine.

All vineyard work is carried out by hand or by horse, particularly on the steep slopes of Hermitage, to preserve soil structure and microbial life.

A strong emphasis is placed on the preservation and restoration of historic vineyards and terraces, both in Hermitage and Saint-Joseph, where Jean-Louis has spent decades reclaiming abandoned hillside parcels such as Bachasson and Clos Florentin. The domaine farms vines ranging in age from about 15 to over 90 years, and yields are intentionally kept low—around 35 hectoliters per hectare—to ensure concentration, balance, and a faithful expression of each terroir. Throughout the vineyards, decisions are guided by close observation rather than rigid formulas, reflecting a generational philosophy rooted in tradition, continuity, and respect for the land.

Vinification is guided by restraint and precision, with the aim of allowing each terroir and vintage to express itself naturally. Fermentations are carried out with indigenous yeasts, and each parcel is vinified separately to preserve its identity prior to blending, which remains the most essential step in defining Hermitage.

For the red wines, grapes are largely destemmed to maintain vineyard character, and fermentations take place in a combination of stainless steel, wooden vats, and tonneaux, with gentle extraction and manual punch-downs to favor finesse and balance over power.

For the white wines, fermentations occur primarily in oak barrels, followed by extended aging on lees to build texture and complexity.

Across the range, aging is long and conducted mainly in neutral oak and large-format vessels, with very limited use of new wood so as never to mask the terroir. Final blends are assembled after extensive tasting, and the wines are often bottled without filtration, emphasizing structure, harmony, and the capacity to evolve gracefully over decades.

Jean-Louis often emphasizes, the role of the cellar is not to impose a style, but to guide and preserve what the vineyard gives.