Wines said to come from « organically grown grapes» can use the French « AB » (organic farming) logo. This means that we comply with “Organic Farming” specifications and that we do not use any chemical fertilizers, or chemical weed killers, or pesticides, or chemical fungicides. The French « AB » logo comes from the French Agricultural Ministry.
ECOCERT is an organic inspection and a certification organism founded in 1991 by agronomists for sustainable development, which aims to offer recognition to those who engage in this type of production. The ECOCERT’s principal activity consists in an inspection, in the field, of the respects of a standard’s demands (regulation, standard or specification). Then, ECOCERT issues a document which certifies the compliance of the products, systems or services with the standard. ECOCERT principally certifies food and food products but also certifies cosmetics, detergents, perfumes and textiles.
Ratings "Croix De Bois 1999 Red"
R. Parker - Wine Advocate - 91/100
"The 1999 Chateauneuf du Pape Croix de Bois exhibits a classic Provencal bouquet of rosemary, thyme, earth, and kirsch liqueur. Scents of licorice emerge as the wine sits in the glass. Ripe, full-bodied, and sweet, with moderate tannin, copious spice, and a firm structure, it will be at its finest between 2003-2016."
Vinous - 89+/100
"Dark red. High-toned aromas of plum and minerals. Very firm and tightly wound, with excellent intensity and aromatic cherry character in the mouth. Rather austere and stony Chateauneuf, currently showing the firm acidity of the '99 vintage."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
unctuous, ample with warm tannins. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Selective hand picking at maturity.
The soil, typical of the appellation Châteauneuf-du-Pape, is composed of big quartzite shingles and sandy red clay.
Vinifications are made in concrete tanks. Grapes are destemmed and the vatting lasts around 3 weeks, in order to polymerize the tannins. Only the free-run juice is used to make this wine.