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Flat front label of wine

M. Chapoutier Cote-Rotie La Mordoree 2006

Syrah/Shiraz from Cote Rotie, Rhone, France
  • WS95
  • RP92
13% ABV
  • RP94
  • WS93
  • WS94
  • RP94
  • RP97
  • WS96
  • V94
  • WS97
  • RP93
  • WS97
  • RP96
  • RP93
  • WS92
  • RP95
  • WS90
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13% ABV

Winemaker Notes

Deep red in color with raspberry, predominant spices, a touch of black olive and tapenade on the nose. The palate is ample, elegant, very well-structured and balanced.

Critical Acclaim

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WS 95
Wine Spectator
This is jam-packed with zesty briar, loganberry and blackberry fruit, along with plenty of sweet tapenade, Maduro tobacco, iron and licorice notes. The long, superjuicy finish really lets the iron edge sing. Best from 2010 through 2021.
RP 92
Robert Parker's Wine Advocate
Black olive/tapenade, black raspberry, camphor, and tar notes intermixed with a scent reminiscent of a Nori seaweed wrapper jump from the glass of the dark ruby/purple-tinged 2006 Cote Rotie La Mordoree. Made from 100% Syrah, this is a muscular, dense, luscious effort displaying good acidity, moderately sweet, noble tannin, and a rich, complete finish. It can be drunk now or cellared for 15+ years.
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M. Chapoutier

M. Chapoutier

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M. Chapoutier, Cote Rotie, Rhone, France
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No name is more closely associated with the greatness of the Rhone valley than M. 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.

Cote Rotie

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The cultivation of vines here began with Greek settlers who arrived in 600 BC. Its proximity to Vienne was important then and also when that city became a Roman settlement but its situation, far from the negociants of Tain, led to its decline in more modern history. However the 1990s brought with it a revival fueled by one producer, Marcel Guigal, who believed in the zone’s potential. He, along with the critic, Robert Parker, are said to be responsible for the zone’s later 20th century renaissance.

Where the Rhone River turns, there is a build up of schist rock and a remarkable angle that produces slopes to maximize the rays of the sun. Cote Rotie remains one of the steepest in viticultural France. Its varied slopes have two designations. Some are dedicated as Côte Blonde and others as Côte Brune. Syrahs coming from Côte Blonde are lighter, more floral, and ready for earlier consumption—they can also include up to 20% of the highly scented Viognier. Those from Côte Brune are more sturdy, age-worthy and are typically nearly 100% Syrah. Either way, a Cote Rotie is going to have a particularly haunting and savory perfume, expressing a more feminine side of the northern Rhone.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

DOB134580_2006 Item# 134580