M. Chapoutier Cotes du Rhone ‘Belleruche’ Red

$20.00

Tasting Notes

Garnet red in color, this wine emits aromas of red fruits such as Morello cherries and spices of licorice and grey pepper. In the mouth, this wine has a great structure with firm and silky tannins

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Description

Description

The Côtes du Rhône vineyard is one of the oldest in France. More than two thousand years ago, Vienna was a prestigeous metropolis and first planted vineyards there.  The idea which differentiates Nothern from Southern Vineyards dates back to the XIIth century. The reputation of wines largely overstepping regional limits, a royal edict in 1729 re-specified the demarcation and instituted marking of casks with the letters ” C.D.R. “. 
The Côtes du Rhône wines finally attained official recognition from the INAO in 1937 thanks to Baron Le Roy de Boiseaumarié. 

 

Grape varieties
Mainly Grenache and Syrah

Terroir
It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.

Harvest
The grapes are picked at phenolic maturity and are mainly harvested by machine.

Vinification
After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins.

Maturing
6 months in concrete vats and stainless steel tanks.

Tasting

Colour: deep garnet red
Nose: intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper
Palate: this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins.
Recommended food pairing: young milk-fed lamb.
Serving temperature: 16-18°C.
Ageing potential: 3-5 years.