-
97
/ 100
Joe Czerwinski -
94
/ 100
James Suckling -
17
/ 20
Richard Hemming -
92
/ 100
Decanter
Red
Classification
Shiraz
Variety
2017
Vintage
750ml (Bottle)
Bottle Size
France
Country
Rhone Valley, Cote Rotie
Region
13.5%
Alcohol %
15 Plus Years
Cellaring
Scores
97 / 100"(Wine Advocate) From a rocky, mica-schist lieu-dit that's only recently been showing up on single-vineyard wines, Chapoutier's 2017 Cote Rotie Neve is a bold, full-bodied and powerful example of the appellation. Blueberry and boysenberry fruit is couched in rich, velvety tannins, followed by a long, lingering finish. Impressive."
- Joe Czerwinski
94 / 100
"Wildly exotic spices, dark plums, orange zest, peaches and ginger. So much happening already. The palate has a very succulent, juicy and lively feel with such smoothly layered, dark and red berries and fine, white-pepper allure and a succulent, fine, assertive tannin build. Cardamom and plums to close. Try from 2024."
- James Suckling
17 / 20
"Biodynamic. Cask sample. Aged for 18 months in barrique and demi-muids, approximately 25% new. Black cherry and spice on the nose with very furry, brusque tannins. The structure will take a long time to soften. (RH)"
- Richard Hemming
92 / 100
"Prettily floral, medium-bodied, fresh, very fine tannins, with a good sense of drinkability. The oak here is a little more dominant, and the tannins, though not dry, are a touch drier than M Chapoutier’s La Mordorée wine. Pretty, surprisingly structured, with a fairly long finish. This is 100% Syrah, made from 15-year-old vines, planted on a schist vineyard towards the east of the appellation. Yields of 21 hl/ha. Completely destemmed, fermented in concrete then matured for 18 months in a large wooden tank, 30% of which is new oak. Drinking Window 2020 - 2026"
- Decanter
Tasting Notes
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
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity