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. 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.
"The 2001 Ermitage Les Greffieux which had a hard act to follow coming after the ’06 offers plenty of up-front appeal and has maturity in its garrigue, leather, spice, beef blood and cured- meat-styled aromas and flavors. Medium to full-bodied on the palate, with a beautiful texture, sweet fruit and fine tannin, I’d enjoy bottles over the coming 5-7 years, but it will evolve nicely for longer as well."
Vinous - 91-93/100
"(a new wine, representing the best fruit from Chapoutier's 35-year-old vines in this lieu-dit) Ruby-red. Black raspberry, smoke and spice on the slightly reduced nose. Dense, fat and seamless, with very rich flavors of raw currant, gunsmoke and game. This has compelling mouth feel. Finishes with noble, lush tannins."
La Revue du Vin de France - 17/20
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
powerful tannins, liquorice. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Hand-harvesting at maturity.
The wine comes from the Greffieux situated at the foot of the Hermitage hill. The soil is made up with glacial alluvial deposit terrace composed of shingles and clay.
The harvest, totally destemmed, is vinified in cement vat. A long maceration allows a gentle tannin extraction. Only the free-run juice is used.
The wine is aged in barrel: a third in new casks and the other part in casks having matured wine once or twice before. Ageing lasts between 14 and 18 months. The clarification is natural and the wine is unfined.