M. Chapoutier Ermitage Vin de Paille Blanc (375ML half-bottle) 2003 Front Label
M. Chapoutier Ermitage Vin de Paille Blanc (375ML half-bottle) 2003 Front Label

M. Chapoutier Ermitage Vin de Paille Blanc (375ML half-bottle) 2003

  • WS99
  • RP98
375ML / 15% ABV
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  • RP99
  • WS94
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375ML / 15% ABV

Winemaker Notes

The 2003 Chapoutier Vin de Paille opens with brilliant golden hue in the glass while being complex and subtle with aromas of honey, acacia and straw. On the palate, the wine is very well balanced and concentrated with an extraordinary length.

Critical Acclaim

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WS 99
Wine Spectator
This singular sweet wine delivers jaw-dropping fruit--mango, papaya, blood orange and glazed peach--with a nervy spine buried in its creamy texture. Marzipan- and mineral-filled finish evaporates slowly, leaving a firm but mouthwatering impression behind.
RP 98
Robert Parker's Wine Advocate
One of the specialities at this estate is the limited production (about 2,000 375 ml bottles) dessert wines called Ermitage Vin de Paille. The 2003 is an amazing elixir possessing 15% alcohol and 160 grams of residual sugar. A light gold color, unctuous texture, and extraordinary notes of white truffles, orange marmalade, molasses, and creme brulee emerge from this rich, decadent, luxurious offering. It should last for 100+ years.
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M. Chapoutier

M. Chapoutier

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M. Chapoutier, France
M. Chapoutier Michel Chapoutier at Ermitage Winery Image
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.

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One of the smallest and most important Syrah regions of northern Rhone, Hermitage is practically one single south-facing slope of crushed granite, thinly covered with varied, yet well-charted soil types. Many climats (well identified parcels) exist within Hermitage and while some smaller producers make single climat Syrahs, some larger ones blend to make one balanced expression of the appellation.

Though the AC regulations allow the addition of up to 15% white grapes to a red Hermitage, in practice it is usually made from Syrah alone. Winemaking is pretty traditional—or you might say historic—with hot fermentations and aging in older barrels of various sizes. The best wines, characterized by deep, dense and sexy flavors of black fruit, cocoa, licorice and tobacco, have massive textures and a solid 10-20 years aging potential.

The region of Hermitage is totally enclosed; the only place it could go really is to literally fall down its own hill into the city of Tain or the Rhone River. Soil erosion is a problem and terraces exist alongside the hill in order to keep the earth in place. Crozes-Hermitage encloses the region entirely to its north and south.

While Hermitage seems synonymous with some of the best Syrah on the planet, actually about one third of the wine produced here comes from white grapes. The full, lush and robust Marsanne or the less common, but almost more charming, Roussanne create wonderful whites in which the best have great potential for aging, like the reds.

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions. Typically some combination of Grenache Blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation. Somm Secret—In the Northern Rhône, blends of Marsanne and Roussanne are common but the south retains more variety. Marsanne, Roussanne as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc are typical.

JHADEPAILLE_2003 Item# 127426

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