SYNDICAT INTERNATIONAL VIGNERONS EN CULTURE BIO-DYNAMIQUE. In 1998, the members judged it essential to determine, in practical terms, the fundamental principles that any wine producing property must respect in order to be able to describe itself as a biodynamic operation. A specific set of specifications for the growing of vines and vinification was therefore established, excluding the use of all oenological products that aim to modify the grapes’ initial balance and neutralize the effect of vintages, with a view to preserving all of the potential of the “terroir” in the wine and retaining the energy capital acquired by the biodynamic farming of the vines. In order for inspections to be as objective as possible, the Union decided to entrust them to an independent body, ECOCERT SAS France, which checks that each member property respects the viticulture and vinification requirements. After four years of conversion to biodynamic agriculture, the SIVCBD issues official BIODYVIN approval to members that have been inspected during this period. All SIVCBD domains’ member are therefore AB certified by an inspection body and BIODYVIN by the SIVCBD following the Ecocert SAS France control.
The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
BIODYNAMICS WORKS FOR: feed the earth and men, respect the living, the rhythms and the terroir, strengthen soil life and plant health, create balanced farm property. Demeter is a reference to the Greek Goddess of grain and fertility. The Demeter certification program was established in 1928, and as such was the first ecological label for organically produced foods. Demeter products have a double certification: they are controlled and certified organic according to the European specifications and according to the Demeter specifications. Demeter biodynamic certification is used in over 50 countries, it guarantees the respect of the biodynamic principles on farm property and during the transformation of the products.
Ratings "Les Greffieux 2013 Red"
R. Parker - Wine Advocate - 94/100
"One of the broader, more expansive and mouth-filling Hermitage in the vintage, the 2013 Ermitage les Greffieux comes from a site located lower down on the slope, just underneath the Méal and right up next to the town of Tain l’Hermitage. Its inky purple color is accompanied by terrific notes of blackberries, black raspberries, toasted spice, charcoal and roasted meats. Full-bodied, mouth-filling and with rock solid density and depth, its sweet tannin and overall elegant profile -- all suggesting it will drink nicely for upwards of two decades."
Vinous - 94/100
"Deep ruby. A highly perfumed bouquet evokes fresh red and dark berries, Indian spices, candied violet and incense, lifted by a bright mineral quality. Silky, sweet and energetic on the palate, offering vibrant black raspberry, floral pastille and spicecake flavors that spread out and gain weight with air. Manages to be both powerful and graceful, offering superb back-end punch and velvety tannins that shape the floral finish."
Jancis Robinson - 17/20
"Chunky and savoury. Bone dry. Tense but far from charming. Very tight indeed. Vibrates. Needs lots of time.
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.