2019 | Chapoutier | Cote Rotie la Mordoree

Plenty of smoke, leather and pepper on the nose of this youthful Cote-Rotie. The fresh and focused palate is driven by concentrated, racy tannins that provide so much drive and energy. Great black-fruit and wet-stone character on the very long, bright finish. From biodynamically grown grapes with Demeter certification.

Reviews:

• Wine Advocate: One of the top Chapoutier Côte Rôties I've ever encountered, the 2019 Cote Rotie la Mordorée offers up complex notes of violets, mixed berries and delicate dried herb nuances on the nose. It's quite floral, yet there's a concentrated, full-bodied core of fruit that's neither dense nor muscular, but silky and lush. Blended from a parcel in La Côte Blonde and another in La Côte Brune, this is simply a joy to drink, with a long, tannic-yet-silky finish. It should easily age well for up to two decades.

• Wine Spectator: Plenty of smoke, leather and pepper on the nose of this youthful Cote-Rotie. The fresh and focused palate is driven by concentrated, racy tannins that provide so much drive and energy. Great black-fruit and wet-stone character on the very long, bright finish. From biodynamically grown grapes with Demeter certification.

Producer Information

Maison M. Chapoutier is one of the most recognizable – and sizeable – producers in the Rhône Valley. It is known for its wines from both the north and south of the valley, but in particular for its red and white Hermitage wines, made from Syrah and a blend of Marsanne and Roussanne, respectively.The family's history in the Rhône dates back to 1808, but it wasn't until 1879 that Polydor Chapoutier transitioned the family from growing grapes to making and trading wine. In 1988, Michel Chapoutier took the company reins, and a push toward quality saw the Chapoutier label begin to gain international recognition.Michel Chapoutier eschewed the use of traditional, large format chestnut foudres for aging, instead moving toward smaller oak casks with shorter aging periods. He also advocated keeping the wines unfiltered and unfined, and to work with only biodynamically or organically grown fruit across all of the vineyards.

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