CellarCharts Logo
Ermitage Ex Voto Blanc Bottle

Ermitage Ex Voto Blanc2016

GuigalHermitage, France

E. Guigal’s Ermitage “Ex-Voto” Blanc is the estate’s flagship white from the famed Hermitage hill—made only in exception…Learn More »

N/A

/750ml

2016 Retail Average

96

/100

2016 Pro Rating

Philipp Hertzog

Ermitage Ex Voto Blanc 2016 Vintage Overview

2016 OVERVIEW

Opulent yet impeccably balanced, the 2016 Guigal Ermitage Ex Voto Blanc layers ripe pear, white peach and melon with warm baking spice, vanilla cream and a deep, stony undertow. The texture is broad, silky and mouth‑coating, but there’s a core of tension and power that makes the wine feel composed rather than heavy, promising even greater nuance with time in bottle.

Drinking Window
2020 2045
Pairings

Lobster poached in butter; Roast Bresse chicken with morel cream sauce; Seared scallops with parsnip purée

VALUE (QPR)PRESTIGEAVAILABILITYPOPULARITYCRITIC SCORES

Ermitage Ex Voto Blanc Vintage Comparison

Retail Availability

no prices found for this wine (2016 vintage)

Similar Wines to Explore

Ermitage de l'Oree Blanc

Ermitage de l'Oree Blanc

M. Chapoutier
Hermitage
$261
avg price
Hermitage Blanc

Hermitage Blanc

Jean-Louis Chave
Hermitage
$395
avg price
Condrieu

Condrieu

Guigal
Condrieu
$72
avg price
Chateauneuf Du Pape Blanc Vieilles Clairettes (Dom. Saint-Perfert)

Chateauneuf Du Pape Blanc Vieilles Clairettes (Dom. Saint-Perfert)

Famille Isabel Ferrando
Chateauneuf-du-Pape
$185
avg price

Ermitage Ex Voto Blanc · Knowledge Base

About Ermitage Ex Voto Blanc

E. Guigal’s Ermitage “Ex-Voto” Blanc is the estate’s flagship white from the famed Hermitage hill—made only in exceptional years from old-vine Marsanne (with a small portion of Roussanne) grown on parcels like Les Murets and L’Hermite. Fermented and aged extensively in 100% new oak (often 24–30 months) with malolactic conversion, it delivers a rich, honeyed, lanolin- and wax‑like texture layered with orchard and stone-fruit, toasted‑nut and saline/mineral notes, and the concentration and acidity to reward decades of cellaring.