This should be ideal with roast rib of beef

We got a few bottles of this at auction a few years ago for less than the release price of the then-current vintage. Every bottle I have had has been in top condition so they were a damned-good purchase. There is a rib of beef roasting in the oven and what could be better with that than a glass or two of mature Hermitage?

Hermitage La Chapelle 1983, Paul Jaboulet-Ainé

A soft nose of mature plum and blueberry fruit, it has an aroma reminiscent of mature Port. Syrah pepperiness is still there. There is a great earthy character to it. It smells very ripe and decadent. The nose seems fully mature. The palate is a tiny bit dry, but there is still plenty of fruit there and it is very complex and earthy. Despite the obvious size and ripeness of this wine it has a degree of mature elegance that is very pleasing. Great length and complexity here too. This wine is fully mature and it is reaching time to drink, but it is still in good enough nick to provide a lot of pleasure. This is a lovely old bottle of wine, quite delicious and a real glass of hedonism.

The diet Coke in the background is the usual David Strange-fuel when I am not drinking fine wine.