
M. Chapoutier : Monier de la Sizeranne 2021
- DeliveryFree Home delivery for orders exceeding € 300
- Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Description
Characteristics and Tasting Recommendations for the Monier de la Sizeranne 2021 by M. Chapoutier
Tasting
Color
The Color reveals a beautiful garnet red hue.
Nose
The Nose harmoniously combines notes of raspberry, blackcurrant and licorice.
Palate
Generous and beautifully supple, the palate enchants with its concentration as well as its finish of blackcurrant, raspberry and pepper aromas.
Food and Wine Pairings
This wine from the Vallée du Rhône ideally pairs with grilled flank steak served with a pepper cream and roasted sweet potatoes.
Serving
Serve this wine between 15 and 17°C.
A Red wine from an iconic Rhône Valley terroir imbued with refinement and liveliness
The Estate
Established since 1808 in Tain-L’Hermitage, the House M. Chapoutier today embodies the elite of the greatest names in Rhône Valley wines.
As both winegrower and merchant, Michel Chapoutier has successfully guided this family business to the top over the years. The wines of Maison Chapoutier are recognized for their refinement and outstanding quality by the most discerning connoisseurs worldwide. A man of many talents, Michel Chapoutier holds the global record for 100/100 scores awarded by American critic Robert Parker. Mathilde, daughter of Michel Chapoutier, has taken up the baton at this iconic house, overseeing a vineyard of more than 350 hectares across the most prestigious appellations of the Northern and Southern Rhône Valley.
The Vineyard
Monier de la Sizeranne is an Hermitage wine made from a Blend of different vineyards arranged from west to east: « les Bessards » on granitic soil, « le Méal », with its ancient alluvial terraces, more or less calcareous and rich in gravel and rolled stones, and « les Greffieux » on loam and rolled pebble soil.
Vinification and Aging
Hand harvesting. De-stemming prior to fermentation in small concrete vats. Indigenous yeast fermentation with moderate use of sulfur. Three to four weeks of maceration followed by aging for 18 months in barrels (15% new) and small casks.
Grape Variety
Syrah (100%).
