2009 M. Chapoutier Ermitage l'Ermite Hermitage Wine Tasting Note
|2009||M. Chapoutier Ermitage l'Ermite (Hermitage)|
Massive, powerful, concentrated, intense, frightfully tannic and still young. Yet, once you dig your way through its youth, the wine screams to get noticed. The textures are like molten syrah that oozes all over your palate, teeth and gums, staining everything in its path. Extreme patience is required here. Based on previous vintages, this should require, if not demand another 20-25 more years before it sheds its youth, and morphs into the mature stage of life.
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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.