M. Chapoutier : L'Ermite 2004

A powerful and expressive Ermitage red wine

The estate

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

Winemaker and wine merchant, Michel Chapoutier has successfully brought this family-owned business to the very top. The wines by Maison Chapoutier are renowned by the finest connoisseurs from all around the world for their refinement and high quality. A man of many talents, Michel Chapoutier holds the world record for 100/100 scores awarded by the American critic, Robert Parker. Mathilde, Michel Chapoutier's daughter, has taken over the running of this iconic house, which has over 350 hectares of vineyards in the most prestigious appellations of northern and southern Rhône Valley.

The vineyard

L’Ermite 2004 is a plot-based Ermitage wine made by M. Chapoutier from a selection of old Syrah vines. Located at the top of the Hermitage hill, in the hamlet of l’Ermite, these vineyards are over 80 years old and are planted on very poor granite soils.

Winemaking and ageing

The grapes were harvested by hand late in the season in order to have a favourable natural temperature. The grapes were 100% destemmed and vinified in concrete vats. Maceration lasted about 4 weeks and was carried out at a temperature not exceeding 32°C in order to guarantee optimal extraction. Only free-run wine was used in the production of this wine. Following the run-off, the wine was placed in new barrels and one year old barrels for an ageing period of approximately 8 to 20 months.

Blend

Syrah (100%).

Characteristics and tasting tips for l’Ermite 2004 from M. Chapoutier

Tasting

Colour
The wine has a dark garnet red colour.

Nose
The nose is fresh, developing notes of red fruits and white pepper.

Palate
The palate perfectly expresses its original granite terroir through delicate smoky and peppery notes. The palate reveals both powerful and silky tannins and is nicely lingering.

Food and wine pairing

This Rhône Valley wine pairs perfectly with a piece of beef with garlic and girolle mushrooms, roast venison with juices and a wild boar stew.