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Chapoutier M. Ermitage Le Pavillon(2003)

Vinification
The grapes ferment in open wooden vats after total destemming. From one to two daily treadings ensure a good extraction of the tannins. The temperature of fermentation varies between 20 and 32°C. Maceration lasts 3 or 4 weeks.

Maturing
Maturing goes off in oak casks (50 % new) during 15-18 months. The wine is regularly drawn of and clarified with no filtering or fining.

Tasting
Colour : Deep garnet red, with purple highlights.
Noze : First : tar, slighly closed and smoky. Second : raspberry, blackberry, walnut.
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Robert Parker
The Wine Advocate
Issue 163
95/100
September 2007
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James Molesworth
Wine Spectator
95/100
September 2007
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Wine Advocate # 163
Feb-06
100/100
April 2008
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Wine Advocate # 156
Dec-04
(99-100)
April 2008
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International Wine Cellar
Jan-06
95/100
January 2007
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