95-96 points Josh Raynolds (International Wine Cellar): "[$250 list] I tasted this wine in three components from stainless steel tanks, where it was awaiting bottling this winter. #1: Red berries and flowers on the nose, with strong mineral and floral notes and Asian spices. #2: More masculine and brooding, offering deep cherry compote and blackcurrant scents and suggestions of licorice and black cardamom. Smoky dark fruit flavors are framed by chewy tannins and pick up sweeter red berry qualities with air. The finish is sweet and penetrating, with a strong echo of black raspberry. #3: Fresh raspberry and cherry on the nose, with notes of smoked meat, minerals and violet. Supple, mineral-laced red fruit flavors are joined by allspice and violet pastille on the back. Very fresh sample with strong finishing lift and spiciness. Looks to be an excellent wine that will provide plenty of pleasure on the (relatively) young side. (Jan/Feb 2010)"

95 points Wine Spectator: "Tight but already alluring, with gorgeous fig cake and warm cocoa aromas slowly yielding to a dark, dense core of plum, blueberry, hoisin sauce, currant reduction and maduro tobacco. Muscular but supervelvety, with a long finish. There’s very impressive density for the vintage. Best from 2011 through 2026. 500 cases imported. (7/7/10)"

95 points Robert Parker: "[$250 list] The spectacular 2007 Hermitage boasts a dense purple color along with notes of creme de cassis, loamy soil, crushed rocks and acacia flowers, a rare opulence and a full-bodied style. Reminiscent of the 1991 Hermitage (a great vintage for Chave as well as most top producers in Hermitage), it should drink well for 20-25 years. (Feb 2011)"

95 points Rhone Report: "More fresh and lithe than the '06, the 2007 Domaine Jean-Louis Chave Hermitage displays gorgeous aromatics of cassis and blacker styled fruits, charred steak, a touch of flowers, and beautifully integrated oak on the nose. Fleshing out with additional air, the wine has an overall elegant, finesse style that's backed up by good concentration, plenty of tannin, and a focused, silky finish. While approachable now, this should be cellared for 4-6 years and then consumed over the following decade. (Mar 2011)"