M. Chapoutier & Anne-Sophie Pic "Payrolles" 2019
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Description
Characteristics and tasting recommendations for M. Chapoutier & Anne-Sophie Pic "Payrolles" 2019
Tasting
Color
The color displays an intense golden yellow, enhanced by delicate green reflections.
Nose
The nose reveals a beautiful aromatic complexity in which fresh citrus fruits, white-fleshed fruits such as pear, and subtle hawthorn floral notes mingle harmoniously. Vegetal hints of polypody and anise bring an extra dimension to this elegant and fresh aromatic palette.
Palate
The attack is generous and expansive, supported by a remarkable mineral tension that structures the entire wine. The finish stands out for its outstanding aromatic persistence, leaving a lasting impression on the palate.
Food and wine pairings
This Saint-Péray pairs perfectly with low-temperature cooked John Dory, served with a crisp and creamy cucumber mousseline, enhanced with a whipped anise-seed butter.
Serving and cellaring
Serve ideally at a temperature between 10 and 12°C. The wine can be cellared until around 2030, allowing its aromas to evolve in complexity over time.
An exceptional Saint-Péray from the granite terroirs of the Rhône Valley
The estate
Founded in 1808 in Tain-l'Hermitage in the Rhône Valley, the Maison M. Chapoutier established itself as a family estate in 1897. Now led by Michel Chapoutier and his daughter Mathilde, this emblematic house has practiced biodynamics since the 1980s. A pioneer with its Braille labels since 1996, it now shines in Portugal, Australia, and Spain, while preserving its Rhône identity on prestigious appellations.
The vineyard
The result of a collaboration between the Maison M. Chapoutier & the French chef Anne-Sophie Pic, this wine comes from the lieu-dit "Payrolles" in the Saint-Péray appellation, benefiting from high-altitude granite soils that impart a characteristic minerality. This privileged site allows Marsanne to fully flourish, expressing all the typicity of this exceptional terroir of the northern Rhône Valley.
Winemaking and aging
The grapes are hand-harvested and then pressed as whole clusters. Fermentation takes place in barrels at a controlled temperature of 17°C with indigenous yeasts, thus preserving the authenticity of the terroir. Aging is carried out for 10 to 12 months in 600-liter demi-muids, adding complexity and structure without masking the expression of the fruit.
Grape variety
100% Marsanne.