M. Chapoutier Rivesaltes 1998
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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.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Famous for the production of fortified vins doux naturels wines, the region of Rivesaltes covers the eastern third of the Pyrénées-Orientales (overlapping with the Fitou and Minervois zones) and is France’s largest sweet wine producing area.
Rivesaltes wines cover a range of all imaginable styles defined by the varieties (mainly from the Grenache family) and the aging processes used to make them. The term, grenat, indicates the wine must be made from at least 75% Grenache Noir and aged without the presence of oxygen. Tuilé, on the other hand, means aged oxidatively and must contain a minimum of 50% Grenache Noir. Ambré wines, comprised mostly of Grenache Blanc, Grenache Gris, Macabeo and Tourbat, with a smaller amount of Muscat, are also subject to oxidative ageing. They are deep golden-yellow and as they age, their hue deepens to orange or amber. A final, fifth category, hors d'age, is applied only to ambré and tuilé wines aged for at least five years before release.
Rivesaltes may be also vinified en blanc, that is, without any skin contact, or may be macerated for weeks to obtain maximum color, tannin and flavor. Some producers actually deliberately expose wine maturing in glass demijohns to the harsh Mediterranean sun and heat for an effect called rancio, similar to the effect of maderizing, or giving an overripe (but appealing) character.