Chapoutier, or Maison M. Chapoutier, is a winery and négociant business situated in Tain-l'Hermitage in the Rhône region in France. This is one of the oldest companies in the Rhône Valley, driven by Michel Chapoutier – the biodynamic pioneer of the region.
Michel Chapoutier started his love-affair with wine at 26. A self-taught enthusiast and a curious visionary he brings to the winery a new approach and a powerful ambition. An idea of wine that soon became all-embracing. “Wine-grower, wine-maker and wine lover". The choices he made marked a break with past principles and prejudices. A question of audacity and convictions he shares with his young team. An essential, emblematic choice too: he decided to change the taste associated with Maison M. Chapoutier, to avoid cultivating “a signature taste", focusing instead on bringing out the difference and specific features of each terroir.
Hermitage “Monier de la Sizeranne” comes from a blending of different soils from West to East: “les Bessards”: from a granitic origin, it constitutes the “soul” of a good Hermitage. “le Méal”: old alluvial terraces, with a lot of gravels and shingles more or less calcareous. “les Greffieux”: silty soil with shingles.
Grapes were hand harvesting at optimal maturity.
Entirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C.
18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.
The nose is full with red fruit (raspberry, blackcurrant), with a hint of liquorice. On the palate there is a good attack, revealing a round and elegant wine with concentrated and gentle tannins. The finish is blackcurrant, raspberry and spicy (pepper) aromas when it is young.
Perfect with venison fillet in red wine sauce. Classic roast beed. Mature "Saint Félicien" cheese.