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.
Mr Chapoutier's Barbe Rac is a Châteauneuf-du-Pape wine made from a meticulous plot plots. The vines are 90 years old on average and are planted on a plot with a complex geology, consisting of rolled pebbles from the old Rhône river bed. The vineyard is certified biodynamic and organic.
Winemaking and ageing
The grapes were first carefully selected at the harvest. Vinification in closed concrete vats. Vatting time of approximately 3 weeks at a temperature of between 30 and 33°C. Exclusive use of the run-off wine. This Rhone Valley wine was aged in vats for 16 months.
The wine has an intense garnet red colour.
The nose is rich and complex, developing notes of herbs and licorice as well as chocolate and raspberry scents.
Rounded and fleshy, the palate has a remarkable density and is nicely long-lasting.
Food and wine pairing
This wine pairs as well with a wild bird terrine in Armagnac as with with a haunch of venison with morels, rabbit with olives or a Mont d'Or soft cheese.
My favorite wine in the lineup was the 2013 Châteauneuf du Pape Barbe Rac. Coming from a plot of old vines located on the western side of the appellation and made from 100% Grenache, it offers vintage-defying levels of blackberry, currants, licorice and smoked herbs on the nose. These carry to a full-bodied, inky colored Châteauneuf du Pape that has a superb, voluptuous texture, excellent mid-palate depth and sweet tannin, all of which suggest it will evolve for 10-15 years.