M. Chapoutier : De l'Orée 2001

A complex and elegant white Ermitage wine

The estate

Established since 1808 in Tain-L'Hermitage, the M. Chapoutier House today embodies the elite of the greatest names in the wines of the Rhône Valley.

Vinegrower and trader, Michel Chapoutier has managed over the vintages to lead this family business to the top. The wines of the Chapoutier House are recognized for their refinement and high quality by the finest connoisseurs beyond borders. A man of many hats, Michel Chapoutier holds the world record for 100/100 scores awarded by American critic Robert Parker. Mathilde, Michel Chapoutier's daughter, has taken up the torch of this iconic house, overseeing a vineyard of over 350 hectares across the most prestigious appellations of the northern and southern Rhône Valley.

The vineyard

The De l'Orée 2001 cuvée from M. Chapoutier is an Ermitage wine from a parcel selection. This white Rhône Valley wine is made from grapes from the Murets plot, with soil composed of very ancient fluvio-glacial alluvium. These old vines, averaging 60 to 70 years old, are known for their low yields producing high quality wines.

Vinification and aging

Manual harvest at full maturity. Pressing followed by a settling of the musts in the cold for about 24 hours. The vinification is carried out 50% in demi-muids with regular stirring and 50% in vats. This wine benefits from an aging of 10 to 12 months, including 6 months on lees accompanied by regular stirring.

Blend

Marsanne (100%).

Characteristics and tasting advice for the De l'Orée 2001 cuvée from M. Chapoutier

Tasting

Color
The color reveals an intense golden yellow with golden and green reflections.

Nose
Very intense, the nose exhales notes of caramel and lemon as well as floral notes (acacia, hawthorn).

Palate
Ample and complex from the attack, the palate combines aromas of ripe fruit and spices with toasted notes. The finish is long and refreshing.

Food and wine pairings

This Rhône Valley wine pairs wonderfully with many dishes, such as pan-fried foie gras, hot marrow toast with black truffles, a farm capon with a creamy sauce, a veal fillet mignon with morels or even a Saint Félicien.