Chapoutier, Cote-Rotie Neve 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.
This wine comes from a hillside with a lovely south-southeast exposure in a lieu-dit known as Neve in the commune of Ampuis. The soil here is composed of schist and mica-schist, with some seams of ground soil in the mid-section of the hillside.
'In the debut vintage for this bottling, the 2015 Cote Rotie Neve makes a huge splash. It has that unique Côte Rôtie trait of being full-bodied and authoritatively flavorful while also being light on its feet and seemingly weightless. Pervasive mocha and raspberry notes start strong, persist through the creamy-textured mid-palate and linger on the lush, layered finish.' – Wine Advocate, 97/100
'Brilliant purple. Seductive, mineral-accented aromas of boysenberry, cherry cola, violet pastille and Moroccan spices show excellent delineation and lift. Black and blue fruit liqueur and spicecake stain the palate, while a subtle vanilla accent and building spiciness add complexity. Plays depth off finesse with a sure hand and shows no excess fat. Closes with impressively persistent floral and spice notes, silky tannins and strong, mineral-driven persistence.' – Josh Raynolds, Vinous.com, 94/100
The vinification takes place in rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the alcoholic fermentation. During the fermentation, 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, followed by some cap punching. The maceration is completed by a stirring of the lees over 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.
|Drink To||Long-term cellar|
|Variety||Shiraz / Syrah|
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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