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Mathilde Chapoutier Côtes-du-Rhône Sans Sulfites 2020
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Mathilde Chapoutier Côtes-du-Rhône Sans Sulfites
Mathilde Chapoutier Côtes-du-Rhône Sans Sulfites on the palate is full and concentrated, there is a lovely freshness on entry with gorgeous red fruit accompanied by powerful, melted tannins. The finish is persistent with slightly smoky notes and a hint of liquorice.
Producer
The Chapoutier family have been making wine in the Rhône Valley since 1808, but it is since 1990 when Michel Chapoutier took over that the wines really began to speak of their origin.
Michel Chapoutier believes in allowing each parcel of land to make the best wine it can naturally and so much of his estate is farmed bio-dynamically. http://www.chapoutier.com/rasteau,A-O-C-wine,ras.html
Two words combine and create a core value. "Bio”, meaning life, and "Dynamics", in action. The Maison M.Chapoutier has chosen to use organic and bio-dynamic farming for most of its vines (certified since 1999).
This is born out of a conviction: that one should let the land live and speak. Above all else, it is about enabling the terroir (soil, climate, know-how) to express itself fully.
In fact, the expression, transmutation of mineral into vegetal, can only exist with a living terroir, able to transmit life."
Vineyards
Gravelly deposits (calcareous platelets) over a clay matrix. The parcels located on the edge of the garrigue scrubland benefit from an excellent south-facing exposure. These plots will give this blend its power and structure. Loess, a deep well-draining soil providing a constant supply of water, without excess, throughout the vine’s vegetative cycle. The Syrah on this type of soil will lend our blend fruit and suppleness.
Winemaking
After de-stemming, the grapes are vinified in concrete tanks for four weeks. At the start of fermentation, we carry out a rack and return operation, followed by staggered pumping over operations each day to gently extract the aromatic substances, anthocyanins and tannins. The temperature of the alcoholic fermentation is checked and regulated. At the very end of the alcoholic fermentation, the temperature is allowed to rise to around 30°C to help the polymerization of the tannins.
Mathilde Chapoutier Côtes-du-Rhône Sans Sulfites - Hay Wines
