M. Chapoutier Domaine des Beates Terra dOr 1998
-
Robert
Parker
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Winemaker Notes
This wine is highly recommended, but will obviously be difficult to find given the microscopic production and its splendid quality."
-Wine Advocate
Cabernet Sauvignon, Syrah and Grenache. On average, the vine plants are 45 years old. Aged 14 to 16 months long, in oak barrels. The wine is neither fined nor strained.
Professional Ratings
- Robert Parker's Wine Advocate
No name is more closely associated with the greatness of the Rhone valley than Chapoutier.
The history of the Chapoutier family stretches back to the early nineteenth century when current owner Michel Chapoutier's great-, great-, great-grandfather Marius purchased an estate and some vineyards in the now famous village of Tain l'Hermitage in the Northern Rhône Valley. Marius Chapoutier made history in the region when he became the first grape grower there to vinify his own fruit. Marius had tasted wines other winemakers produced using his fruit and he realized that something was lost in translation, so to speak. He knew that he owned some of the best growing sites in the appellation and he believed — rightly — that the grapes grown in his vineyards could produce long-lived world-class wines. In a move unusual at the time, he decided that he should make the wine himself. Not only did the quality of the wines increase greatly, but this move provided the capital to expand the Chapoutiers’ already legendary estate.
A visionary and pioneer in biodynamic winemaking, his restless energy and unconditional commitment to quality have produced tremendous success, with the most 90+ point ratings of all Rhône producers and 16 "100 point" rated wines.
Sothis Gin is distilled from grapes and plants grown near the vineyards. This family domaine is cultivated using biodynamic practices in which plants play a central role. In their wild state they offer M. Chapoutier a better understanding of the soils. When used in vine treatments they help to nourish plant life and support plant growth. They have selected a few of these plants in order to offer a new perspective of their terroirs, the story of a gin originating from the Tain l’Hermitage vineyards and their floral heritage. They have been honing this recipe for many months under the watchful eye of Sothis, the star and also the ancient Goddess who teaches us that cultivating the land is a means of moving closer to the stars.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’
In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.