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M. Chapoutier Hermitage Chante Alouette Blanc 2011

Rhone White Blends from Hermitage, Rhone, France
  • RP95
  • WS95
14% ABV
  • WS95
  • RP95
  • JS92
  • WS95
  • WS94
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  • W&S90
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14% ABV

Winemaker Notes

Brilliant golden green color. Complex and subtle aromas of quince, walnut, honey, ginger and acacia with a hint of lime blossom. A powerful wine with a distinct finish of almond. Very elegant with good length.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Possibly the finest cuvee of this wine I have ever tasted, the stunning, rich 2011 Ermitage Chante Alouette comes from three separate parcels on Hermitage Hill (Meal, Les Murets and Chante Alouette) and reveals plenty of white currant, buttered citrus, tangerine oil and honeysuckle along with hints of such exotic fruits as mango. It is a full-bodied, Montrachet-styled, dry white.
WS 95
Wine Spectator
Gorgeous from the start, this bursts with a mix of peach, mango, orange and melon fruit, while acacia, orange blossom and singed macadamia nut notes fill in the background. A lovely mineral edge frames the finish. Shows power and grace.
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M. Chapoutier

M. Chapoutier

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M. Chapoutier, Hermitage, 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.

Hermitage

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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.

Rhône White Blends

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Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

In the Glass

Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

CGM21289_2011 Item# 123748