Chapoutier Cote-Rotie 'Neve' Rouge 2017

This wine comes from a hillside with a lovely south-southeast exposure in a lieu-dit known as Neve in the commune of Ampuis. The soil here is composed of schist and mica-schist, with some seams of ground soil in the mid-section of the hillside.

Harvested by hand at maturity. The vinification takes place in rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the alcoholic fermentation. During the fermentation, the temperature is allowed to gradually rise to 30- 32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, followed by some cap punching. The maceration is completed by a stirring of the lees over the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.

Maturing The wines go into barrel “hot” after their running-off and 24-48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Ageing is carried out entirely in 228-litre barrels (pièces bourguignonnes), of which 25-30% are new. The wine is racked at the end of the winter. Ageing can last 14-18 months depending on the vintage and our tastings of the wine.

Tasting Colour: very deep and black with satiny tints. Nose: the first nose is dominated by notes of graphite and cold smoke, and then opens up to notes of bramble leaves and mixed berries.

Palate: compact on entry, with chiselled tannins and notes of black pepper and roasting over a saline finish. Verticality and purity are the keywords here

Tasting Profile