"Chapoutier's Cote Rotie Cuvee Mordoree is made from a small parcel of 75-80 year old vines adjacent to Guigal's famed single vineyard, La Turque. The classic 1994 is one of the stars of the vintage. It offers up a gorgeous, black-raspberry, cassis, olive, violet-scented nose. Amazingly complex as are all great Cote Roties, the wine hits the palate with copious amounts of fat, smoky, cassis-like fruit, medium body, sweet tannin, and a long, rich finish. While it is already stunningly aromatic, the flavors have yet to catch up with the wines super bouquet. Give it 2-3 years of cellaring and drink it over the following 10-15 years.Chapoutier's top cuvees are consistently among the world's greatest wines. Unfortunately, they are made in extremely small quantities, ranging from 250 cases of the St.-Joseph Les Granites, to 600 cases of the Hermitage La Pavillon. They are also expensive, but no one can argue the fact that consumers are getting some of the world's greatest, most natural expressions of terroir, varietal character, and vintage personality. Moreover, these special cuvees have been remarkably brilliant in such difficult vintages as 1992 and 1993, where the finest Rhone wines were produced by Chapoutier. If my tasting notes read like a promotional campaign for this estate, it is because these are among the greatest wines I have ever tasted."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
raspberry, a hint of violet, predominant of spices, touch of black olive and “tapenade”, rosemary.
ample, elegant, very well-structured and balanced. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Sommelier's advice: Small game (pheasant, duck) Tender, red meat Dishes in red wine sauces Soft cheeses
Syrah. The average age of the vines (more than 60 years old) is a guarantee of an exceptional quality product.
Hand-harvesting at maturity.
Chlorite and ferruginous mica-schists blending in loess depressions and earth veins. The plot producing this wine is located on the border of the “Côte Blonde”.
The grapes are entirely destemmed and vinified in concrete tank. Daily pumping over ensure a good extraction of the colour and tannins. The temperature of vinification does not exceed 32°C. Only the free-run juice is used.
Entirely aged in oak casks (225 liters), with a proportion of new ones between 14 and 18 months.