M.ChapoutierErmitageL’ErmiteRouge2017

Chapoutier is one of the oldest names in the Rhone valley, buying the property in 1855.Michel Chapoutier and his brother Marc took over managing Chapoutier in the very late 1980’s. When Michel Chapoutier took over the company, they were producing on average close to 550,000 bottles of wine. By 2012, that number grew to more than 7,000,000 bottles per year, largely due to purchasing as much vineyard land as possible. Today, Chapoutier owns close to 25% of the entire appellation. Prior to being headed by Michel Chapoutier, Domaine Chapoutier was known for producing lighter styled wines. That changed in 1989 with their Hermitage wines, especially Le Pavillon. A large part of the reason for their success is due to the decisions made by the young, brash, Michel Chapoutier. He became the first wine maker in Hermitage to focus on producing small batches of wines made from specific sites.rrSoil: Situated at the top of the hill of Hermitage, around the chapel. Slope facing south. Very poor soil of granitic sand.rrVinification: Vinification in small concrete vats after destemming. Fermentation with indigenous yeasts using moderate sulfur. Maceration for 3 to 4 weeks.rrWeather: The 2017 vintage takes you through a voyage of the Rhone’s climatic narrative during that year; the season captured superbly within each bottle. The vintage faced one of the driest summers on record leading to a complex aromatic profile with majestic tannins and marked longevity.rrTechnical Information: rRegion: Rhône ValleyrGrape Varieties: 100% SyrahrAgeing: Completely in barrels and small casks with 15% new wood for a duration of 18 to 20 months.rAlcohol: 13%rDrink: Now to 10 Years +rrTasting Note: The 2017 Ermitage l’Ermite is equally astounding but a completely different expression of Hermitage. Somehow this combines the reservedness of le Pavillon with the generosity of le Méal, resulting in a wine that I can only describe as perfect. The pristine cassis fruit is remarkably pure, joined by complex notes of crushed stone, salted licorice and the slightest hints of fine-grained oak. It’s full-bodied, concentrated and velvety in texture, with oodles of chewy but ripe tannins and a finish that goes on for minutes. â€?Tasted by Joe Czerwinski