1955 M. Chapoutier Hermitage Hermitage Rhône France Wine Tasting Note
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1955
M. Chapoutier (Hermitage)
This wine was labeled as coming from Bessards, which was quite a surprise, meaning I had no idea a single vineyard wine was being made during the 1950's in Hermitage. In fact, I lost a bet on this one, but that's another story. Fully mature, with some fruit remaining, most of the wine focused on its stone, pepper and cigar box personality. The bright raspberries that amazingly still remained made this all work. This is one of those wines I'm never going to see again, but I am sure glad I was able to taste it! 1,564 Views Tasted Apr 16, 2016 |
When to Drink Chapoutier Cote Rotie, Anticipated Maturity, Decanting Time
Chapoutier Cote Rotie, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chapoutier Cote Rotie is usually better with 5-12 years of cellaring and should be at its best between 10-20 years of age.
Serving Chapoutier Cote Rotie with Wine, Food, Pairing Tips
Chapoutier Cote Rotie is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chapoutier Cote Rotie is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chapoutier Cote Rotie is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Chapoutier is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.