2010 Hermitage, Monier de la Sizeranne, M. Chapoutier, Rhône

2010 Hermitage, Monier de la Sizeranne, M. Chapoutier, Rhône

Product: 20108007124
Prices start from £333.00 per case Buying options
2010 Hermitage, Monier de la Sizeranne, M. Chapoutier, Rhône

Description

BBR started working with the Chapoutiers in 1926 and it was this cuvée, or at least a forebear thereof, which cemented the long and happy relationship, The usual conceit runs along the lines of; ‘ well it stands to reason that it can’t be a good as it used to be as all the grapes go into the single vineyard wines’…whilst we can not dispute the veracity of this statement, we can certainly endorse the quality of the wine in 2010…ripe seductive raspberry flavours with classic notes of gibier and sousbois, very firm but ripe tannins and a strong finish.
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…

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Critics reviews

Wine Advocate91/100
Robert Parker89-92/100
Wine Advocate91/100
The selections parcellaire 2010 red wines include the outstanding 2010 Ermitage Monier de la Sizeranne. Notes of beef blood, creme de cassis, licorice and graphite emerge from this full-bodied, inky, rich, thick red that should drink well in 3-4 years and last for at least two decades.
Robert M. Parker, Jr. - 27/12/2012 Read more
Robert Parker89-92/100
The dense purple 2010 Ermitage Monier de La Sizeranne exhibits loads of pepper, licorice, camphor, and plenty of cassis along with a beef blood component. Full and rich, it should drink reasonably well within 2-4 years and keep for two decades.
(Robert Parker - Wine Advocate - Oct 2011) Read more

About this WINE

Maison Chapoutier

Maison Chapoutier

Applying his usual break-neck rigour to the presidency of InterRhône has not in any way distracted Michel Chapoutier. His range is more impressive in scope than ever, providing the most complete dissection of the region’s styles and terroir. Founded in 1808, Michel took charge in 1988 and became the seventh generation of his family to run the domaine. Since then, quality has soared and he is now farming all his vineyards biodynamically. He also invests in new winemaking projects across the globe, as far-flung as Australia. His children, in particular his daughter, Mathilde, are now increasingly involved in the day-to-day management of the maison, bringing with her her entrepreneurial skills and vision.

Michel describes ’20 as a warm vintage that produced wines with the profile of a cool one. He attributes much of the success to his biodynamic practices, which enabled his vines to weather the drought successfully. The hydric stress increasing the intensity of both sugars and acids, producing wines with concentration and surprising freshness.

 

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Hermitage

Hermitage

Hermitage is the most famous of all the northern Rhône appellations. The hill of Hermitage is situated above the town of Tain and overlooks the town of Tournon, just across the river.  Hermitage has 120 hectares and produces tiny quantities of very long-lived reds.

The vines were grown in Roman times, although local folklore claims their origins to be nearly 600 years earlier. The name ‘Hermitage’ first appeared in the 16th century, derived from a legend of the 13th century Crusade, involving a wounded knight called Gaspard de Stérimberg, who made refuge on the hill, planted vines and became a hermit.

During the 17th century Hermitage was recognised as one of the finest in Europe. In 1775, Ch. Lafite was blended with Hermitage and was one of the greatest wines of its day. In the late 19th century, however, Phylloxera wiped out all the vineyards.

The wines are powerful, with a deep colour and firm tannins, developing into some of the finest examples in France, with the potential to age for many decades. The best Hermitage is produced from several climats or more, blended together. The main climats are Les Bessards, Le Meal, L’Hermite, Les Greffieux and Les Diognieres.  Most of the finest climats face broadly south, giving maximum sunshine. Most growers only have one or two climats and they might not complement each other; Hermitage quality can therefore vary hugely. Only the top producers have extensive diversified holdings.

Eighty percent of the wine produced is red, however up to 15 percent of white grapes can be used in the blend. Most growers use 100 percent Syrah and utilise the white grapes to make white wines only. Chapoutier, Jaboulet and Tain l’Hermitage Co-operative are the principle proprietors of the appellation’s vineyards.

The white wines are made from the Marsanne and Roussanne grapes. Great white Hermitage has the ability to age, taking on the fruit characters of apricots and peaches, often giving a very nutty finish. The best examples in great vintages can last 50 years.

Mature red Hermitage can be confused with old Bordeaux. In a blind tasting of 1961 First Growth Clarets, the famous 1961 Hermitage La Chapelle was included. Most people, including its owner, Gerard Jaboulet, mistook it for Ch. Margaux.

Recommended producers: ChaveJabouletChapoutierFerratonColombier
Best vintages: 2006, 2005, 2004, 2001, 1999, 1997, 1991, 1990, 1985

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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.

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