2003 M. Chapoutier Côte-Rôtie La Mordorée Côte-Rôtie Rhône France Wine Tasting Note
3296 Views
|
2003
M. Chapoutier La Mordorée (Côte-Rôtie)
Smoke, blackberry, blueberry, charcoal and earthy aromas were easy to spot. Full bodied, plush and round in texture, the wine feels good on the palate. Perhaps it's too young and the oak has not become fully integrated into the wine yet. The finish showed a bit to much oak and left a minor drying sensation. I would have liked a touch more freshness in the mouth. While this was a good wine, that was clearly well made, it lacked excitement. 3,296 Views Tasted Jan 12, 2012 |
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.