Red, For laying down

2011 Côte-Rôtie, La Mordorée, Chapoutier Sélections Parcellaires

2011 Côte-Rôtie, La Mordorée, Chapoutier Sélections Parcellaires

Red | For laying down | Maison Chapoutier | Code: 12847 | 2011 | France > Rhône > Cote Rotie | Syrah/Shiraz | Full Bodied, Dry | 13.5 % alcohol

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Bottle

£85.00

Case price (6)
£459.00 Saving £51.00

Bottle 6 x 75cl9cs

£369.96
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Scores and Reviews

JANCIS

17.5/20

PARKER

89-92/100

JANCIS - Much deeper than most wines from this appellation - apart from Guigal's. Not very expressive aromatically. Juicy and with grainy tannins and some real savour. Somewhere halfway between Guigal and Jamet!
Jancis Robinson MW, jancisrobinson.com – 20 Aug 2012

PARKER - The 2011 Cote Rotie La Mordoree is an outstanding success in this more challenging vintage for Cote Rotie. Raspberry, spring flowers, licorice, forest floor and underbrush notes emerge from this attractive, medium-bodied, elegant, delicious Cote Rotie. It should be consumed during its first decade of life. 

In November of this year, Michel Chapoutier finally made the cover of The Wine Spectator. The accompanying article said essentially the same things I had written about over twenty years ago. More importantly, I am thrilled that Chapoutier received this attention because it has long been deserved. History will record that Michel Chapoutier is a revolutionary. He is also a highly emotional man whose infectious love of primitive art, historic books, classical music and, of course, terroir and winemaking are seemingly impossible to harness. Michel Chapoutier was among the first in France to embrace the radical biodynamic agricultural teachings, for which he was initially criticized, but is now praised. He was also the first to print all his labels in Braille, something that cynics considered to be a gimmick, but ask the National Association for the Blind what they think. Coming from a famous family, but moving in a direction unlike any of its previous members, Michel Chapoutier is self-taught. What he has accomplished over the last two decades or more is one of the great wine stories of the modern era.
Robert Parker, Wine Advocate #204, Dec 2012

The Producer

Maison Chapoutier

Maison Chapoutier

Chapoutier now produces the most diverse and complex wines to be found in the northern Rhône. Since Michel Chapoutier took control of this long-established firm in 1988, quality has soared.

All the vineyards are now run on biodynamic principles and now all the grapes in Hermitage and Châteauneuf du Pape are totally destemmed prior to fermentation. Previously, Chapoutier wines were criticised for the length of time they spent in old wood - Michel Chapoutier has thrown out the old chestnut foudres and now the wines spend a maximum of 18 months in small oak casks, up to a third of which are new. Chapoutier’s wines are bottled unfined and unfiltered to help preserve their character.

Crucial to Michel Chapoutier's philosophy is the production of "téte de cuvées", which include La Mordorée made from 60 year old vines on the Côte Blonde and Hermitage La Pavillon from 70 year old vines at the base of Les Bessards. Michel Chapoutier first produced Hermitage Vin de Paille in 1990 and it is by far the finest sweet wine produced in the Rhône Valley.

The Chapoutier Sélections Parcellaires are some of the most celebrated and rare wines in the entire Rhône Valley, their precisely delineated provenance providing the ultimate celebration of the concept of terroir, most importantly the terroir of the Hill of Hermitage. These single vineyard Hermitage wines are identified by the ancient name of ‘Ermitage’.

The Grape

Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

The Region

Cote Rotie

Cote Rotie

Côte-Rôtie is one of the most famous of the northern Rhône appellations, with some single vineyard cuvées now selling for the same prices as First Growth Bordeaux. It is the northernmost outpost of the Syrah grape.

Côte-Rôtie translates as ‘roasted hillside’, as the south-facing slopes are exposed to the maximum-possible sunlight. The appellation covers 500 hectares, with 200 hectares of vineyards stretched across eight kilometres.  Vines have been planted here since Roman times, although the appellation was only created in 1940.

Phylloxera devastated vineyards in the late 1800s and Côte-Rôtie’s fortunes remained in the doldrums for another century. After the War, a farmer would receive double the price for a kilo of apricots as for a kilo of grapes, hence vineyards were grubbed up and wine production became increasingly smaller.

It has only really been recognised as a top-quality wine-producing area since the 1970s, with Guigal being the main impetus behind its revival. The two best slopes, Côte Brune and Côte Blonde, rise steeply behind Ampuis and overlook the river. The Côte Brune wines are much firmer and more masculine (the soils are clay and ironstone), whereas the Côte Blonde makes wines with more finesse and elegance due to its light, sandy-limestone soil. Both the Côte Brune and Côte Blonde vineyards rise to 1,000 feet, with a gradient of 30 to 50 degrees.

The wines are made from the Syrah grape, however up to 20 percent of Viogner can be used in the blend, adding finesse, elegance and floral characteristics to the wine. Viognier ripens more quickly than Syrah and the appellation rules stipulate that the grapes must be added to the fermentation – rather than blended later. The best Côte-Rôtie are very deep in colour, tannic and spicy, and need 10 years to evolve and develop.

There are nearly 60 official vineyards (lieux-dits); the best-known are: La Mouline, La Chatillonne (Vidal-Fleury, owned by Guigal) and La Garde (Rostaing) in Côte Blonde; La Viallière, (Rostaing), La Landonne (Guigal, Rostaing) and La Turque (Guigal) in Côte Brune.

Styles vary from heavily-extracted tannic wines which need many years to soften through to lighter, supple and less-structured wines which do not require extended bottle ageing. The most famous wines of Côte-Rôtie are Guigal’s three single-vineyard cuvées: La Mouline, La Turque and La Landonne. These are aged in new wood for 48 months, and demand for them amongst connoisseurs and collectors is significant, leading to prices sometimes comparable to Bordeaux First Growths.

Recommended producers: GuigalGerrinRostaingOgierBurgaud
Best vintages: 2006, 2005, 2004, 2001, 1999, 1991, 1990, 1985

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