Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $25.40Original €22.60≈ £19.09 | www.chapoutier.com ↗ |
2019 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOP white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected after whole-bunch pressing and tightly settled. The two terroirs were vinified separately. After primary fermentation, tirage was followed by a second fermentation in bottle and 36 months of bottle ageing on lees, described as ageing “sur lattes”.
Tasting Notes Pale yellow with golden reflections and delicate bubbles; yellow-fleshed fruit, fennel and grilled almond aromas; broad yet airy and crystalline palate with fine bubbles, hazelnut, honeysuckle and acacia honey; long saline finish
Food Pairing Strawberry and rhubarb verrine
2018 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOP white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected after whole-bunch pressing and tightly settled; the two terroirs were vinified separately. Tirage was followed by second fermentation in bottle and 36 months of bottle ageing on lees “sur lattes”.
Tasting Notes Pale yellow with golden reflections and delicate bubbles; yellow-fleshed fruit, fennel and grilled almond aromas; broad, airy and crystalline palate with hazelnut, honeysuckle and acacia honey; long saline finish
Food Pairing Strawberry and rhubarb verrine
2017 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOP white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected and tightly settled after pressing; the two terroirs were vinified separately. Tirage preceded second fermentation in bottle, followed by 36 months of bottle ageing on lees “sur lattes”.
Tasting Notes Pale yellow with golden reflections and delicate bubbles; yellow-fleshed fruit, fennel and grilled almond; broad, airy and crystalline palate with hazelnut, honeysuckle and acacia honey; long saline finish
Food Pairing Strawberry and rhubarb verrine
2015 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOC white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected and tightly settled after pressing; the two terroirs were vinified separately. Tirage preceded second fermentation in bottle, followed by 36 months of bottle ageing on lees “sur lattes”.
Tasting Notes Pale yellow with golden reflections and delicate bubbles; yellow-fleshed fruit, fennel and grilled almond; broad, airy and crystalline palate with hazelnut, honeysuckle and acacia honey; long saline finish
Food Pairing Strawberry and rhubarb verrine
Critics Ratings 92
2014 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOC white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected and tightly settled after pressing; the two terroirs were vinified separately. Tirage preceded second fermentation in bottle, followed by 36 months of bottle ageing on lees “sur lattes”.
Tasting Notes Pale yellow with golden reflections and delicate bubbles; yellow-fleshed fruit, fennel and grilled almond; broad, airy and crystalline palate with hazelnut, honeysuckle and acacia honey; long saline finish
Food Pairing Strawberry and rhubarb verrine
Critics Ratings 92
2013 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Marsanne
Classification Saint-Péray AOC white sparkling wine; Brut Nature
Region Saint-Peray
Soil Blend of two separately vinified terroirs: a lower-altitude site with sedimentary clay, Limestone and silt soils, And a higher site with partially decomposed granitic soils
Fermentation Vessels 70% stainless-steel vats; 30% previously used 600 L demi-muids
Pressing Method Direct Pressing Of Whole Bunches
Tirage Date Spring following the harvest
Production Details Early manual harvest. Juices were rigorously selected and tightly settled after pressing; the two terroirs were vinified separately. Tirage preceded second fermentation in bottle, followed by 36 months of bottle ageing on lees “sur lattes”.
Tasting Notes Producer: pale yellow with golden reflections; yellow-fleshed fruit, fennel, grilled almond, hazelnut, honeysuckle, acacia honey and a saline finish. Vinous: fresh citrus and pit fruit, fennel, mineral and floral accents, Meyer lemon, nectarine, juicy acidity, quinine and a long mineral finish.
Food Pairing Strawberry and rhubarb verrine
Critics Ratings 90
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