M.Chapoutier, Quatuor, Rhone Valley – Cote-Rotie, France, Red, 75cl
€97.00
In stock
Description
M.CHAPOUTIER, QUATUOR
BIODYNAMIC & ORGANIC
Tasting notes:
Appearance: Deep crimson with carmine tints.
Nose: The complex, predominately floral, nose opens with aromas of red fruit, spice and tapenade.
Palate: Fresh on entry, dynamic and silky tannins, leading to sweet spices and cedar notes on the finish.
Recommended food pairing: Stuffed quails with cep mushrooms, roasted small game.
Serving temperature: 19°C.
Ageing potential: 20-30 years.
Grape variety: Syrah
Harvest: Harvested by hand.
Soil: This wine is made from a blend of our four plots:
• The Côte Brune with its soil of fractured mica-schist, which gives the wine structure and power
• The Côte Blonde, located on a vein of gneiss, which provides elegance and a floral character
• Neve, located to the north of the appellation, with a soil composed of stony mica-schist, endowing the wine with tension and minerality
• Tupins, to the extreme south of the appellation, in an area of migmatite and sandy loam, adding notes of spice and dark fruit.
Vinification: The vinification takes place in unclad, rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the fermentation during which the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, some cap punching, and then a passive infusion with a stirring of the lees in the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.
Ageing: The wine goes into barrel “hot” after run-off and 24 to 48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Malolactic fermentation takes place in barrel. 50% in 228-litre barrels (pièces bourguignonnes), 50% in 600-litre barrels (demi-muids), of which 20 to 25% are new. The wine is racked at the end of winter. Ageing can last 12 to 18 months depending on the vintage and our tastings of the wine.
