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Chapoutier Ermitage le Meal Blanc 2003

Winemaker's Notes:

Marsanne. The vines (more than 50 years old) give low production and guarantee high quality. Soil The grapes producing « Le Méal » come from the Méal hillside. Its soil is made up of very old river alluvions from the glacial era and a lot of pebbles which contribute to the soil warming. Harvesting The grapes are hand-harvested at full maturity. Matching food with wines Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry After pressing the entire grapes, the must is cold-racked for 24 hours. About 50 % is vinified in new casks, the rest ferments in vats. Maturing Before bottling, the maturing in casks is checked by frequent tastings. Organoleptic tests are carried out to determine how long it should remain in casks and the bottling date. Tasting Colour : Brilliant and golden yellow. Noze : Mineral, white fleshed fruits, dried apricot, slight musk scent. Mouth : Well-balanced, fruity, apple sauce, acidity contributing to a pleasantly fresh taste. An agreeable vanilla touch to woody notes.

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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.

Member Reviews for Chapoutier Ermitage le Meal Blanc

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Snooth User: landweber
505217276
5.00 5
09/09/2010

Tap


Snooth User: Wolrdwine lover
32759766
5.00 5
12/15/2009

Five glasses



Marsanne. The vines (more than 50 years old) give low production and guarantee high quality. Soil The grapes producing « Le Méal » come from the Méal hillside. Its soil is made up of very old river alluvions from the glacial era and a lot of pebbles which contribute to the soil warming. Harvesting The grapes are hand-harvested at full maturity. Matching food with wines Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry After pressing the entire grapes, the must is cold-racked for 24 hours. About 50 % is vinified in new casks, the rest ferments in vats. Maturing Before bottling, the maturing in casks is checked by frequent tastings. Organoleptic tests are carried out to determine how long it should remain in casks and the bottling date. Tasting Colour : Brilliant and golden yellow. Noze : Mineral, white fleshed fruits, dried apricot, slight musk scent. Mouth : Well-balanced, fruity, apple sauce, acidity contributing to a pleasantly fresh taste. An agreeable vanilla touch to woody notes.

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