M. Chapoutier : Le Meal 2004
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Marks and reviews
Parker
Wine SpectatorDescription
The power and harmony of a great Rhône Valley wine signed M. Chapoutier
The property
Established since 1808 in Tain-L'Hermitage, the House of M. Chapoutier today embodies the elite of the greatest names in Rhône Valley wines.
Vinegrower and merchant, Michel Chapoutier has managed over the vintages to lead this family business to the top. The wines of Maison Chapoutier are recognized for their refinement and high quality by the finest connoisseurs beyond borders. A man of many hats, Michel Chapoutier holds the world record for 100/100 scores awarded by American critic Robert Parker. Mathilde, Michel Chapoutier's daughter, has taken up the torch of this iconic house, overseeing a vineyard of over 350 hectares across the most prestigious appellations of the northern and southern Rhône Valley.
The vineyard
Parcel selection, Le Méal 2004 from M. Chapoutier is an Ermitage wine made from grapes from the eponymous hillside. The soil of these high terraces is made up of rolled pebbles and clays. These old vines, over 50 years old on average, are known for their low yield, producing high-quality wines.
Vinification and aging
Manual harvest at full maturity. 100% destemmed, the grapes are vinified in small cement vats. Maceration at high temperature to promote optimal extraction and obtain soft and silky tannins, guaranteeing a significant aging potential. This parcel selection is made exclusively from free-run wine. The aging of 16 to 18 months is carried out in new barrels and one or two wines.
Blend
Syrah (100%).
Characteristics and tasting advice for Le Méal 2004 from M. Chapoutier
Tasting
Color
The color of a beautiful garnet hue is adorned with tile reflections.
Nose
A refined expression of the evolution of great Rhône Valley Syrahs, this cuvée seduces with its nose of red fruit jam and mocha fragrances.
Palate
The palate harmoniously combines finesse, volume and persistence.
Food and wine pairings
This Rhône Valley wine pairs wonderfully with a wild boar terrine, a rib of beef or cheeses like livarot.