M. Chapoutier Neve Cote Rotie Rouge 2020

Description

M. Chapoutier Neve Cote Rotie Rouge 2020 is part of Chapoutier’s Fac et Spera Sélection Parcellaire range of wines, a range of specially selected parcels of single vineyard wines which Chapoutier describe as a “precise ‘photographic’ image of a terroir”, a snapshot of a grape, in a certain year, in a given terroir. Fac & Spera means “Do & Hope”.

Maison Chapoutier has grown into one of the largest and most recognisable producers of Rhone wines. The company dates back to 1808 when Michel Chapoutier’s distant ancestor Polydor Chapoutier bought a parcel of vines in the Rhone Valley. Today the Chapoutier has vineyards throughout the Rhone from Côte Rôtie in the north to Luberon in the south as well as having overseas projects like Domaine Tournon in Victoria, Australia. Michel is committed to making the best wines whilst respecting the environment.

Biodynamic Winemaking

Chapoutier now owns the largest biodynamic vineyard in Europe. It is his personal conviction that “the complexity in a wine comes from the level of microbiological activity around the vine roots”. Soils on the Chapoutier estate never see pesticides or herbicides, floral growth amongst the vines is essential, and the natural cycles of the earth, sun and moon are also considered.

M. Chapoutier Neve Cote Rotie Vineyard

M. Chapoutier Neve Cote Rotie Rouge 2020 is 100% Syrah. The grapes come a 1.5ha single vineyard Syrah from the ‘roasted vineyards’ of Côte-Rôtie planted on schist and mica soils. This wine’s spicy and floral notes result in a more direct expression of this hillside’s composition.

Vinification

At optimal ripeness, grapes are hand-harvested and fully destemmed. Fermentation occurs in unlined concrete tanks, utilizing indigenous yeasts. Temperatures are allowed to naturally increase to 30-32°C during this process. The maceration, lasting 4-5 weeks, involves initial frequent pump-overs, transitioning to cap punching, and culminating in three weeks of lees stirring. Daily tastings guide the timing of each operation, including the optimal racking date.

Following racking and a 24-48 hour settling period to remove solids and coarse lees, the wine is transferred ‘hot’ to 228-litre Burgundy barrels (pièces Bourguignonnes), with 25-30% new oak. After winter racking, the wine ages for 14-18 months, adjusted based on vintage and ongoing tasting of the wine.”