2010 Côte-Rôtie, Les Bécasses, Maison Chapoutier

Becasses in 2010 is a powerful yet finely-structured wine, with intense aromas (raspberry, hints of violet, a touch of olive and tapenade, rosemary and crushed peppercorns) leading to a full- flavoured palate, with an aftertaste of smoky wood, spice and vanilla.
Simon Field MW, BBR Buyer, February 2012

Of all the large Négociant Houses in the Rhône, Chapoutier is by far the most quality-driven and the most impressive. Michel can be described as pragmatic, enigmatic, dogmatic and probably several less flattering terms, but he is certainly driven, both by a biodynamic philosophy which does not brook short-cuts and by a deep almost atavistic communion with the soil which, amazingly, is applied to his entire production. The fact that his workers’ canteen, which certainly looks like a workers’ canteen, actually serves food which should, by rights, be re and awarded with a Michelin star, is telling indeed…

Maison Chapoutier

A strong effort, the 2010 Cote Rotie Les Becasses offers elegant notes of tapenade, sweet black raspberries and black cherries, medium body and a spicy finish. All of these wines are produced from rigidly cultivated, bio-dynamically managed vineyards. That has been the rule since Michel Chapoutier first took over this firm in the late 1980s. Now, with over 20 years of biodynamic viticulture under his belt, Chapoutier remains committed to this rather radical style of organic farming. He believes the effect is to reduce rot in damp, rainy vintages…Refusing to acidify, chaptalize, or touch the wines in any way, he clearly wants every wine to capture the very essence of its terroir and vintage personality... As for the selections parcellaires of 2010 reds, Chapoutier likes this vintage almost as much as 2009, but feels it is very different, emphasizing more acidity and minerality, whereas 2009 is a combination of pure power, concentration and great potential longevity. Michel Chapoutier considers the 2009s, which are all in bottle, to be among the greatest wines he has ever produced, equaling his finest wines of 2006, 2003, 1999, 1990 and 1989. (Robert Parker - Wine Advocate #197 Oct 2011)