M. Chapoutier : De l'Orée 2014

A fresh and delicious Ermitage white wine by M. Chapoutier

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

De l'Orée 2014 from M. Chapoutier is an Ermitage wine made from grapes from the Murets plot, which gets its uniqueness from its soil made up of very old fluvio-glacial alluvium. These old vines, 60 to 70 years old on average, are renowned for their low yields, which produce high quality wines.

Winemaking and ageing

Harvest done by hand at full ripeness. Pressing followed by cold settling of the must for approximately 24 hours. About 50% of the wine was vinified in demi-muids with regular stirring of the lees and 50% in vats. This wine was aged for 10 to 12 months, including 6 months on the lees with regular stirring.

Blend

Marsanne (100%)

Characteristics and tasting tips for De l’Orée 2014 from M. Chapoutier

Tasting

Colour
The wine is of a pale golden colour.

Nose
The nose releases scents of cannon powder accompanied by spice, nut butter and roasted pineapple notes and light praline touches.

Palate
Generous from the attack, the palate is fresh and delicious. It releases orange flower and frangipane scents from a delicate, enveloping texture, which draw out to a saline and lingering finish.

Food and wine pairing

This Rhône Valley wine pairs perfectly with pan-fried foie gras, a chicken, veal filet mignon with morille mushrooms or a Saint Félicien cheese with shavings of black truffle.