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Chapoutier Agly Brothers Côtes du Roussillon 2012

Winemaker's Notes:

In the middle of the 1990's a chance encounter engaged a new dialogue with the certainty that great things were possible. Maison M. Chapoutier was discussing his passionate interest in his exchanges with fellow winemaker, Ron Laughton and very soon an idea emerged : terroir. An almost revolutionary notion in Australia. The idea was not to cultivate but rather to accompany, in compliance with the rule of biodynamics, which allows the soil to express itself. They decided to give it a try. Fast forward to a few years later to France and the adventure contunues in the The Agly Valley, Roussillon. An old plot of land, on a hillside, rough and almost hostile. But Michel Chapoutier decided that it too could also generate wine. He was also keen on including Ron Laughton on the project, on behald of their friendship and also to return the favour. So the two “brothers” combined Carignan, Grenache and Shiraz. The crop is hand-harvested, totally destemmed and then sorted. Fermentation takes place in small cement vats and extraction is only carried out by light punching of the cap. Maceration lasts between 3 and 4 weeks according to tasting and the malolactic fermentation is performed in casks.The wine is then aged from 16 to 20 months in barrels which have only ever been used between 1 - 3 weeks previously. "It offers a knockout bouquet of sweet blackberry-styled fruit, olive, leather, crushed rock and hints of mint that flows to a structured, rich and beautifully textured profile on the palate. There's solid underlying structure here, so short-term cellaring is advised. It will drink nicely for 10-12 years or more. 92-95/100, drink 2014-2026." - Jeb Dunnuck - erobertparker.com, April 2014

Vintages

  • 2012

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Winery: M. Chapoutier
Color: Red
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M. Chapoutier:
The name CHAPOUTIER is present in the Rhône Valley since 1808. In 1879, the distant ancestor Polydor CHAPOUTIER was the first to begin to buy vines, thus moving from the status of wine-grower of an estate to that of a viticulturist, a wine producer and a businessman. The pioneering spirit was already present in the family.

In the middle of the 1990's a chance encounter engaged a new dialogue with the certainty that great things were possible. Maison M. Chapoutier was discussing his passionate interest in his exchanges with fellow winemaker, Ron Laughton and very soon an idea emerged : terroir. An almost revolutionary notion in Australia. The idea was not to cultivate but rather to accompany, in compliance with the rule of biodynamics, which allows the soil to express itself. They decided to give it a try. Fast forward to a few years later to France and the adventure contunues in the The Agly Valley, Roussillon. An old plot of land, on a hillside, rough and almost hostile. But Michel Chapoutier decided that it too could also generate wine. He was also keen on including Ron Laughton on the project, on behald of their friendship and also to return the favour. So the two “brothers” combined Carignan, Grenache and Shiraz. The crop is hand-harvested, totally destemmed and then sorted. Fermentation takes place in small cement vats and extraction is only carried out by light punching of the cap. Maceration lasts between 3 and 4 weeks according to tasting and the malolactic fermentation is performed in casks.The wine is then aged from 16 to 20 months in barrels which have only ever been used between 1 - 3 weeks previously. "It offers a knockout bouquet of sweet blackberry-styled fruit, olive, leather, crushed rock and hints of mint that flows to a structured, rich and beautifully textured profile on the palate. There's solid underlying structure here, so short-term cellaring is advised. It will drink nicely for 10-12 years or more. 92-95/100, drink 2014-2026." - Jeb Dunnuck - erobertparker.com, April 2014

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