2009 M. Chapoutier Ermitage l'Ermite Hermitage Rhône France Wine Tasting Note
Chapoutier Cote Rotie Vineyards, Wines, Winemaking
Chapoutier produces two Cote Rotie wines from 5 hectares of vines. An entry level wine, Becasses and the more expensive La Mordoree. Becasses comes from purchased fruit and is usually produced from a blend of 97% Syrah with the remainder being the white grape variety, Viognier.
The best vintages of Chapoutier Cote Rotie are: 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2003, 2001, 1999, 1998, 1997, 1995 and 1991.
La Mordoree is a trademarked name for Chapoutier. This is similar to what takes place with Guigal's La Mouline and La Turque. The northern Rhone single vineyard wines of Guigal were the inspiration for Chapoutier to begin producing La Mordoree. The fruit for La Mordoree comes from 5 hectares of vines located in some of the best terroir from Cote Blonde and Cote Brune. The oldest vines, some of which are more than 70 years old in Cote Brune, makes up a good part of what goes into Chapoutier La Mordoree. Many of the domaines best vines are located close to the large Chapoutier sign that marks the vineyards location on the steep Cote Rotie hillsides.
Michel Chapoutier uses only biodynamic farming techniques for all his properties. The practice of bio-dynamic farming techniques began in 1991. The berries are completely destemmed and fermented in open top fermenters. La Mordoree is a small production wine. On average, only 500 cases are produced each year. The first vintage for this special wine was 1990.
Chapoutier La Mordoree is a rich, vibrant, wine displaying purity of fruit, silky textures, expansive aromatics and offers the ability to age and develop for 20-30 years. However, in many vintages, the wine retains too much oak influences for many tasters. In 2014, Michel Chapoutier was named The Wine Personality of the Year the two most important wine critics from France, Michel Bettane and Thierry Desseauve.
Chapoutier Becasses, their entry level Cote Rotie produces on average close to 3,000 cases a year.
Serving and Decanting 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. Young vintages can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. 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 Cote Rotie is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.