2013 Côte-Rôtie, La Mordorée, Chapoutier Sélections Parcellaires

2013 Côte-Rôtie, La Mordorée, Chapoutier Sélections Parcellaires

Product: 20138116792
Prices start from £550.00 per case Buying options
2013 Côte-Rôtie, La Mordorée, Chapoutier Sélections Parcellaires

Description

From the north of the Côte Blonde, just above the town of Ampuis and not far from the famous Guigal Single Vineyards, this is 100 percent Syrah, confirming that Michel does not really believe in blended wines, not in the north of the valley at least. From soils made up of mica schist, loess and iron oxide, this is a beautifully crafted wine, with feline Syrah elegance and a silky veil of tannin.
Simon Field MW - Rhône Buyer

In the late autumn of 2014 I was lucky enough to blind-taste a range of red Hermitage wines with John Livingstone- Learmonth and Andew Jefford. I have yet to see the final article, yet it emerged that my top two wines were both Chapoutier Parcellaires. This is a truly outstanding range, as indeed one would hope it to be, given the historical reputation of the hill of Hermitage and the fact that Chapoutier are in the enviable position of owning more of its vines than anyone else. A great responsibility, which they discharge with consummate skill
 

Looking at Michel's 2013 Cote Rotie la Mordoree, it has a peppery, floral, lavender and black-raspberry-driven bouquet to go with medium to full-bodied richness on the palate. Ripe, nicely concentrated and balanced, with juicy acidity, it has a classic style and will benefit from short-term cellaring. It should have two decades of longevity.
Jeb Dunnuck - Wine Advocate Issue#216 Dec 2014

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6 x 75cl bottle
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Critics reviews

Wine Advocate94/100
Wine Advocate94/100
Showing beautifully from barrel and now from bottle, the 2013 Cte Rtie la Mordore comes from schist soils, was completely destemmed and spent 18 months in 25% new French oak. Its deep purple color is accompanied by classic notes of raspberries, bay leaf, olive tapenade and violets. Possessing beautiful minerality, a full, layered mid-palate and building tannin, drink this beautiful wine anytime over the coming 15 or more years.
Jeb Dunnuck - 31/12/2015 Read more

About this WINE

Maison Chapoutier

Maison Chapoutier

Michel Chapoutier’s range, which grows ever-more impressive, is the most complete dissection of the region’s styles and terroir. The domaine was founded in 1808. When Michel took charge in 1988, he 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 and busily investing in new winemaking projects across the globe, as far-flung as Australia.

Chapoutier describes 2019 as a year of extremes, but an exceptional vintage that produced fine, elegant reds, and balanced, mineral whites. He feels the year’s heat has translated to intensity and depth of profile. Wines at the higher end of the range are built to age and will do so fantastically.

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Côte-Rôtie

Côte-Rôtie

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. Vines have been planted here since Roman times, although the appellation was only created in 1940. Today it covers 500 hectares, with 276 hectares of vineyards stretched across eight kilometres.

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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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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