Wine Advisor
M. Chapoutier, Ermitage Le Meal Blanc 2023
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Description
Tasting notes
Reviewed by: Yohan Castaing
The 2023 Ermitage Le Méal Blanc has turned out brilliantly, exemplifying the telluric force of its distinguished terroir. Wafting from the glass with aromas of exotic fruits, smoke, ripe orchard fruits and baked white fruits mingled with both a flinty touch and lovely reduction, it's full-bodied, satiny and layered, with racy acids and an impressively muscular, concentrated palate framed by gastronomic bitterness. The saline finish has controlled power that adds energy and a penetrating aftertaste. Originating from vines on the western part of the Hermitage hill, facing south and harvested in several batches, this wine demands time to integrate its élevage fully. It is poised to age gracefully over the next two decades.
About the Producer
Founded in 1808, M. Chapoutier owns 175 hectares of vines in five appellations in the Rhone Valley and is now run by the energetic and brilliant Michel Chapoutier. Since Michel started running the estate, the quality of the winemaking has improved very quickly and the philosophy of winemaking has changed considerably. Michel Chapoutier's achievements caused an instant sensation in the winemaking world and he completely changed the way Chapoutier wines were made and the winemaking process, eventually making wines to rival those made by Marcel Guigal, one of the best winemakers in the Rhone Valley. The vineyards of Château Sapoutier range from the Rhone Valley to Châteauneuf-du-Pape, with a number of quality vineyards planted with Syrah, Grenache, Marsanne, Roussanne and other major grape varieties. The winery is "mono-varietal" (i.e. making wines from a single variety), for example, all Syrah for the Châteauneuf-du-Rotie wines, all Marsanne for the Hermitage whites and all Chateauneuf-du-Pape wines. The wines of Chateauneuf-du-Pape are all Grenache. Château Sapoutier has worked tirelessly to improve the quality of its wines, even though each single vineyard produces far more than the 500 cases of fine wine. Since 1989, Château Sapoutier has been using biodynamic farming and winemaking methods with the aim of producing wines that are the purest and closest to the natural terroir. Every decision, every step of the viticultural and winemaking process is designed to add to the terroir, varietal character and vintage identity of the wines. Only wild yeasts are used for fermentation and the wines are made in small oak barrels. The best red and white wines are not clarified or filtered before bottling.
