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M. Chapoutier Belleruche Cotes du Rhone Rose' 2014

Winemaker's Notes:

In the tradition of the Rhône valley's great rosé wines, Chapoutier's Belleruche Rosé is made from a blend of Grenache (roughly 75%), with smaller amounts of Cinsaut (Cinsault), and Syrah. The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood. Rosé wine is obtained by limiting the amount of time the grape must (juice) is allowed to macerate in contact with the skins. While rosé can typically lack tannic structure (the grape skins also impart tannin to the wine), Chapoutier uses the Syrah to balance it with tannic structure.

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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.

External Reviews for M. Chapoutier Belleruche Cotes du Rhone Rose'

External Review
Source: Prestige Wine & Spirits
08/03/2015

Savory and dry, this has the sweet-sour tang of rhubarb and raspberries with seeds. Play up the spice with tandoori chicken.


External Review
Source: Prestige Wine & Spirits
08/03/2015

Direct, with brisk strawberry and white cherry notes. Quick, with good cut on the finish. Drink now. 60,000 cases made.



In the tradition of the Rhône valley's great rosé wines, Chapoutier's Belleruche Rosé is made from a blend of Grenache (roughly 75%), with smaller amounts of Cinsaut (Cinsault), and Syrah. The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood. Rosé wine is obtained by limiting the amount of time the grape must (juice) is allowed to macerate in contact with the skins. While rosé can typically lack tannic structure (the grape skins also impart tannin to the wine), Chapoutier uses the Syrah to balance it with tannic structure.

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