"100% Syrah. Cask sample.
Tasted blind. Powerful and concentrated black fruit on the nose, yet without gross exaggeration. Floral perfume on the palate, but also a slightly menthol character which doesn't seem so well suited. Warm finish, smooth tannin, well-integrated acidity. Has the fruit intensity to age well – I'd be tempted to leave this and let the flavours settle."
James Suckling - 92/100
Jeb Dunnuck - 94/100
R. Parker - Wine Advocate - 93/100
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
the complex, predominately floral, nose opens with aromas of red fruit, spice and tapenade.
fresh on entry, dynamic and silky tannins, leading to sweet spices and cedar notes on the finish.
Sommelier's advice: Recommended food pairing: stuffed quails with cep mushrooms, roasted small game. Serving temperature: 19°C. Ageing potential: 20-30 years.
Harvested by hand.
This wine is made from a blend of our four plots: • The Côte Brune with its soil of fractured mica-schist, which gives the wine structure and power, • The Côte Blonde, located on a vein of gneiss, which provides elegance and a floral character, • Neve, located to the north of the appellation, with a soil composed of stony mica-schist, endowing the wine with tension and minerality, • Tupins, to the extreme south of the appellation, in an area of migmatite and sandy loam, adding notes of spice and dark fruit.
The vinification takes place in unclad, rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the fermentation during which the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, some cap punching, and then a passive infusion with a stirring of the lees in the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.
The wine goes into barrel “hot” after run-off and 24 to 48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Malolactic fermentation takes place in barrel. 50% in 228-litre barrels (pièces bourguignonnes), 50% in 600-litre barrels (demi-muids), of which 20 to 25% are new. The wine is racked at the end of winter. Ageing can last 12 to 18 months depending on the vintage and our tastings of the wine.