Chapoutier, Châteauneuf-du-Pape Croix de Bois 750ml 2015France, Rhône
The story began with Michel Chapoutier, a unique man with a thirst for knowledge, definitely one of a kind. Michel is openminded and always willing to learn. He seeks to discover and reflect the full potential of his terroirs and let the soils express their true character. That which gives the wines their signature style. This now forms the basis of the M. CHAPOUTIER ethos and their team strives to reveal the very best of what the soils have to offer.
For M. CHAPOUTIER, the vintage is left as is: no processes such as chaptalisation, the addition of yeast or acidifying agents which would impinge on the unexpected by-products of a capricious climate. Michel Chapoutier says as much: ‘Vintage is truth, not bluff. In a way, correcting a vintage is tantamount to telling a lie. It would be so much more honest to make a wine without vintage’.
'At the top end of Chapoutier's Southern Rhône hierarchy are the two sélections parcellaires from Châteauneuf du Pape. I had a slight preference for the 2015 Chateauneuf du Pape Croix de Bois, which comes from the Bédarrides (eastern) side of the appellation, a site with galets roulés over clay, which Chapoutier says resists drought. This is a full-bodied, dense, plummy wine, but it retains ample freshness and offers loads of spicy complexity, including exotic notes like cumin and coriander that linger enticingly on the finish.' – Wine Advocate, 97/100
'A burly customer, with singed bay leaf, worn leather and peppery nuances leading the way for a mouthfilling core of blackberry and black currant compote flavors. The finish is chewy thanks to tarry grip. Notably sauvage in feel. This will have no problem aging, but the rusticity won't be for everyone. Best from 2020 through 2035. Tasted twice, with consistent notes.' – Wine Spectator, 91/100
The soil, typical of the appellation Châteauneuf-du-Pape, is composed of big quartzite shingles and sandy red clay. Selective hand picking at maturity.
Vinifications are made in concrete tanks. Grapes are destemmed and the vatting lasts around 3 weeks, in order to polymerize the tannins. Only the free-run juice is used to make this wine. Ageing in tanks between 14 and 16 months.
|Drink To||Long-term cellar|
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AG: Antonio Galloni of Vinous.com | AM: Allen Meadows of Burghound.com | CE: Christian Eedes of Winemag.co.za | DEC: Decanter | GS: Greg Sherwood MW | JR: JancisRobinson.com | NM: Neal Martin of Vinous.com OM: Old Mutual Trophy Wine Show | PG: Platter's Guide | TA: Tim Atkin MW | WA: Wine Advocate | WE: Wine Enthusiast | WS: Wine Spectator