Fully destemmed, the Syrah grapes ferment in concrete for 10 days and then stay on skins for 4-5 weeks. The wine is aged in older oak demi-muids (600-litre barrels) for 12 months and spends another 6 months in concrete.
‘It’s hard to overstate the importance of the historic Maison Chapoutier in the Northern Rhône valley and, to a great extent, in the south,’ wrote Josh Raynolds of Vinous. Michel Chapoutier, Auguste Clape and Jean-Paul Jamet have all been instrumental in moving the Northern Rhône from subsistence farming towards becoming one of the greatest wine regions in the world.
