2024 Technical Specifications
Classification IGP des Collines Rhodaniennes
Region Collines Rhodaniennes
Sources: www.chapoutier.com ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Viognier
Region Collines Rhodaniennes
Soil Clay, Quartz pebbles, Limestone gravel and loess, With areas of granitoid leptynites (gneissic metamorphic rock)
Fermentation Vessels Stainless-steel vats
Pressing Method Direct Pressing Of Whole Bunches, With Selection Of The Best Press Juices
Production Details Hand harvested; direct whole-bunch pressing, selection of the best press juices and light settling; fermentation followed by 8-9 months of maturation in stainless-steel vats; malolactic fermentation completed, with very light bâtonnage during the first months.
Tasting Notes Pale gold with aniseed highlights; delicate bergamot and flint-stone aromas; fresh Viognier character, balanced acidic tension and varietal richness, with a savoury, rustic and mineral finish
Food Pairing Sautéed shrimp with ginger; salmon-rillette tapas with lime; cod tartare with radish
Sources: www.foliowine.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Viognier
Region Collines Rhodaniennes
Soil Clay, Quartz pebbles, Limestone gravel and loess, With areas of granitoid leptynites (gneissic metamorphic rock)
Fermentation Vessels Stainless-steel vats
Pressing Method Direct Pressing Of Whole Bunches, With Selection Of The Best Press Juices
Production Details Hand harvested; direct whole-bunch pressing, selection of the best press juices and light settling; fermentation followed by 8-9 months of maturation in stainless-steel vats; malolactic fermentation completed, with very light bâtonnage during the first months.
Tasting Notes Pale gold with aniseed highlights; delicate bergamot and flint-stone aromas; fresh Viognier character, balanced acidic tension and varietal richness, with a savoury, rustic and mineral finish
Food Pairing Sautéed shrimp with ginger; salmon-rillette tapas with lime; cod tartare with radish
Sources: www.foliowine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Viognier
Region Collines Rhodaniennes
Soil Clay, Quartz pebbles, Limestone gravel and loess, With areas of granitoid leptynites (gneissic metamorphic rock)
Fermentation Vessels Stainless-steel vats
Pressing Method Direct Pressing Of Whole Bunches, With Selection Of The Best Press Juices
Production Details The relatively cool season and good soil hydration produced intensity, good acidity and balanced alcohol; grapes were hand harvested at optimal maturity, directly whole-bunch pressed, and lightly settled. Fermentation was followed by 8-9 months of maturation in stainless-steel vats; malolactic fermentation occurred, with very light bâtonnage during the first months.
Tasting Notes Pale gold with aniseed highlights; bergamot and flint-stone aromas; fresh Viognier character, balanced acidic tension and richness, with a savoury, rustic and mineral finish
Food Pairing Sautéed shrimp with ginger; salmon rillettes or salmon-and-lime tapas; cod tartare; green curries
Sources: www.foliowine.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Viognier
Region Collines Rhodaniennes
Soil Clay, Quartz pebbles, Limestone gravel and loess, With areas of granitoid leptynites (gneissic metamorphic rock)
Pressing Method Direct Pressing Of Whole Bunches, With Selection Of The Best Press Juices
Serving Temperature 12°C · 54°F
Production Details The importer's 2020 technical tab reports hand harvesting, direct whole-bunch pressing, selection of the best press juices, light settling, then fermentation and 8-9 months of maturation in stainless-steel vats with malolactic fermentation and very light early bâtonnage. An attributed Wine Advocate review on the same page instead describes the 2020 as vinified and matured in used demi-muids; vessel type is therefore unresolved.
Tasting Notes Pale gold with aniseed highlights; bergamot and flint-stone aromas; fresh Viognier character, balanced acidic tension and richness, with a savoury, rustic and mineral finish
Food Pairing Sautéed shrimp with ginger; salmon-rillette tapas with lime; cod tartare with radish
Sources: www.foliowine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Viognier
Drinking Window 2-3 years
Region Collines Rhodaniennes
Soil Clay, Quartz pebbles, Limestone gravel and loess, With areas of granitoid leptynites (gneissic metamorphic rock)
Fermentation Vessels Stainless-steel vats
Pressing Method Direct Pressing Of Whole Bunches, With Selection Of The Best Press Juices
Serving Temperature 12°C · 54°F
Production Details Hand harvested; direct whole-bunch pressing, selection of the best press juices and light settling; fermentation followed by 8-9 months of maturation in stainless-steel vats; malolactic fermentation completed, with very light bâtonnage during the first months. The finished-wine technical panel also reports “Acidity: 4.3 g/L,” but does not identify the acid-equivalent basis, so the value is not proposed as total_acidity_gl.
Tasting Notes Pale gold with aniseed highlights; delicate bergamot and flint-stone aromas; fresh Viognier character, balanced acidic tension and richness, with a savoury, rustic and mineral finish
Food Pairing Sautéed shrimp with ginger; salmon-rillette tapas with lime; cod tartare with radish
Producer Information
Website
Address
18 avenue du Docteur Paul Durand, 26600 Tain-l'Hermitage, France
Phone
+33 4 75 08 92 64
Email
Owner
Michel Chapoutier
Cellarmaster
Michel Chapoutier