M. Chapoutier : Chante-Alouette 2020

Characteristics and tasting tips of the 2020 Chante-Alouette cuvée by M. Chapoutier

Tasting

Color
Bright and luminous, the color displays a beautiful golden hue with subtle green reflections.

Nose
Rich and nuanced, the nose enchants with indulgent aromas of quince, walnut and honey, elevated by delicate hints of ginger, acacia and linden.

Palate
From the attack, the palate charms with its balance and finesse. Generous and silky, it unfolds into a persistent finish marked by delicious notes of almond.

Food and wine pairings

This Rhône Valley wine elegantly accompanies foie gras, lobster, fish and poultry in sauce. It also pairs wonderfully with goat or blue cheeses, as well as subtly spiced dishes such as curry.

The aromatic richness and elegance of a silky, balanced Rhône Valley white wine

The estate

Established in 1808 in Tain-L’Hermitage, Maison M. Chapoutier now embodies the elite of Rhône Valley’s greatest names in wine.

Winemaker and négociant, Michel Chapoutier has, over the vintages, brought this family business to the top. The wines of Maison Chapoutier are recognized for their refinement and high quality by the finest connoisseurs worldwide. A man of many talents, 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

This Chante-Alouette cuvée is a Hermitage wine sourced from three different vineyards: "Le Méal" characterized by a fluvio-glacial alluvial soil with numerous pebbles, "Les Murets" with a clay-gravel soil, and "Chante-Alouette" which lent its name to the wine. Its high-altitude terroir, with soils blending loess and very finely decomposed granite, imparts freshness, salinity and acidity to the wine.

Winemaking and aging

Hand harvesting. Long pressing and light settling before fermentation. Lees stirring is carried out during the first 2 to 3 months, adding texture to the wine. Aging is conducted partly in stainless steel tanks (30 to 40%) and in demi-muids (60 to 70%) with 10% new oak and 90% oak of one to three wines.

Blend

Marsanne (100%).