2013 M. Chapoutier Châteauneuf-du-Pape Barbe Rac Châteauneuf-du-Pape Rhône France Wine Tasting Note

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2013
92
Earthy, with a smoky, thyme and cherry note that stands out, the wine is silky, soft and polished with freshness and sweetness to the fruit. The wine is made with 100% old vine Grenache.

Earthy, with a smoky, thyme and cherry note that stands out, the wine is silky, soft and polished with freshness and sweetness to the fruit. The wine is made with 100% old vine Grenache.

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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.

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