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Flat front label of wine
Flat front label of wine

M. Chapoutier Hermitage Monier de la Sizeranne 2006

Syrah/Shiraz from Hermitage, Rhone, France
  • RP92
  • WS91
14% ABV
  • JS94
  • WS91
  • WS92
  • RP92
  • W&S90
  • WS94
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  • W&S93
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  • WE90
  • WS94
  • WE92
  • RP90
  • WS91
  • W&S90
  • WE90
  • WS96
  • WS95
  • RP92
  • RP91
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14% ABV

Winemaker Notes

M. Chapoutier's roots in the Rhône date back to 1808, when the family first settled in Tain l'Hermitage. The family purchased a winery owned by Comte Monier de la Sizeranne and over time, acquired a number of excellent vineyards, including some of the oldest in France. M. Chapoutier was the first winery to put Braille on a wine label in 1996. Far from being anecdotic, this symbol draws its origin from the very history of the Hermitage vineyard. Maurice Monier de la Sizeranne, owner of the plot of the Hermitage, la Sizeranne, is also the inventor of the first version of abbreviated Braille. Michel Chapoutier is one of the most highly regarded winemakers in France and since taking over his family firm in 1990 at the age of 26, he has transformed the winery into the leading Rhône producer. The highly sought-after appellation of Hermitage is named after the tiny chapel at its highest point (once home to hermits). Most do not realize Hermitage is comprised of just a few hilltops with very dense terrior. Steep southerly facing terraces with unique microclimates drive rich complexity in the wines. In Hermitage, Syrah achieves its noblest expression and La Sizeranne has become a benchmark wine for the region.

The wine is deep garnet red with purple highlights.

On the nose the wine displays red fruit (raspberry, blackcurrant), with a hint of licorice.

On the palate the wine is round, elegant with soft and concentrated tannins and a long aftertaste of blackcurrant and raspberry.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
The top-notch 2006 Ermitage La Sizeranne boasts an opaque ruby/purple color along with a sweet bouquet of black raspberries, creme de cassis, acacia flowers, crushed rocks, and subtle wood. Full-bodied, rich, and broad with moderate tannin, good acidity, and a long finish, the 2006 will benefit from 2-4 years of bottle age, and keep for 15+ years.
WS 91
Wine Spectator
A bright, juicy style, with forward raspberry and boysenberry fruit backed by sweet spice and fruitcake hints. The solid, juicy finish has a good graphite edge. Drink now through 2016.
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M. Chapoutier

M. Chapoutier

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M. Chapoutier, Hermitage, Rhone, France
Image of winery
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.

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.

SWS294831_2006 Item# 109491