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L'expression aromatique et fruitée de la syrah est formidablement préservée sur cette cuvée Les Bécasses, grâce à un élevage effectué en partie en cuve inox. L'aptitude à la garde est également excellente, comme à l'accoutumée sur ce terroir de Côte-Rôtie. More info
Bécasses’ soil is formed of shale on the south and south-east hillsides, which gives the Syrah real strength, while expressing elegant floral notes. Harvesting is manual, the grapes are vinified in concrete vats and daily punch-down is done to extract the tannins as well as a good colour. The ageing process lasts from 14 to 16 months, 80% in oak barrels. The remaining 20% is aged in stainless steel vats to maintain the Syrah’s fruity nature. When drinking, the Côte-Rôtie Les Bécasses exudes an aroma of raspberry and violet with spicy notes. Flavoursome and deep on the palate, the finish is both woody and spicy.
Côte-Rôtie Les Bécasses Chapoutier serve at a temperature of 16°C. It will pair perfectly with the following dishes: Perdreaux aux citrons confits, Gigot rôti, Maroilles.
Bécasses’ soil is formed of shale on the south and south-east hillsides, which gives the Syrah real strength, while expressing elegant floral notes. Harvesting is manual, the grapes are vinified in concrete vats and daily punch-down is done to extract the tannins as well as a good colour. The ageing process lasts from 14 to 16 months, 80% in oak barrels. The remaining 20% is aged in stainless steel vats to maintain the Syrah’s fruity nature. When drinking, the Côte-Rôtie Les Bécasses exudes an aroma of raspberry and violet with spicy notes. Flavoursome and deep on the palate, the finish is both woody and spicy.
Maison Chapoutier is without doubt one of the most prestigious names in the Rhône producing some of the finest Hermitage. The domain converted its 350 hectares of vines to biodynamic viticulture, making it the largest vineyard to adopt this method of cultivation. It has held certification since 1999. The Chapoutier savoir faire has spread to other vineyards in other winemaking regions: Provence, Beaujolais, Roussillon, Champagne, Alsace, Portugal but also Australia. In 1879, Polydor Chapoutier bought a few hectares of vines and started a negociant business. Seven generations have succeeded him, and Michel Chapoutier is currently at the helm. Since 1996, all the labels have been transcribed in braille. Chapoutier is often one of the last to harvest to ensure that grapes reach optimal maturity.
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