2016 | Chapoutier | Ermitage Le Meal Rouge (Damaged Wax Capsule)

Attractively bright and fresh on the nose, the 2016 Ermitage le Meal is full-bodied yet creamy and supple in feel. Because of its greater level of ripeness, Chapoutier explains that it's aged in 50% demi-muids to lessen the oak influence, and indeed the wine isn't cedary at all. Espresso and mocha shadings give a savory cast to the bold blackberry fruit, while the texture turns to pure velvet on the long finish.

Reviews:

• Wine Advocate: Attractively bright and fresh on the nose, the 2016 Ermitage le Meal is full-bodied yet creamy and supple in feel. Because of its greater level of ripeness, Chapoutier explains that it's aged in 50% demi-muids to lessen the oak influence, and indeed the wine isn't cedary at all. Espresso and mocha shadings give a savory cast to the bold blackberry fruit, while the texture turns to pure velvet on the long finish.

• Wine Spectator: My pick of the Chapoutier litter, this has excelled in 2016. Focused, lemon and lime-peel aromas, as well as peaches, apple blossom and wet stones. The palate offers a scintillatingly intense and concentrated array of citrus and stone fruit. Full of power and very long with great acidity. A real thrill. From organically grown grapes.

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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