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Fine & Rare Wines GBP 67.00 375ml
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Grapes The Wine Company USD 125.00 375ml

M. Chapoutier Châteauneuf-du-Pape Blanc la Bernardine 2003

Winemaker's Notes:

Originally, the winemaking?s technique of the Vin de Paille comes from the Hermitage vineyard. In order to renew with this tradition, Michel Chapoutier decided from 1990 to set aside part of the harvest for a Hermitage Vin de Paille. The grapes are picked up very ripe and a sorted several times before being put to dry on a bed of straw for at least two months before pressing. Normally 300 kgs of grapes are enough to vinify a cask of wine, but for the "Vin de Paille" 1 ton of grapes are necessary. The must is very concentrated, with about 360 g sugar per liter. After the fermentation, the alcoholic strengh is about 15 % vol. for 105 g per liter of residual sugar. The fermentation takes place entirely in new oak casks and lasts, with maturing, from 20 to 24 months.

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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 M. Chapoutier Châteauneuf-du-Pape Blanc la Bernardine

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Snooth User: mydailywine
7380011
2.50 5
06/01/2008

Two and a half glasses



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Originally, the winemaking?s technique of the Vin de Paille comes from the Hermitage vineyard. In order to renew with this tradition, Michel Chapoutier decided from 1990 to set aside part of the harvest for a Hermitage Vin de Paille. The grapes are picked up very ripe and a sorted several times before being put to dry on a bed of straw for at least two months before pressing. Normally 300 kgs of grapes are enough to vinify a cask of wine, but for the "Vin de Paille" 1 ton of grapes are necessary. The must is very concentrated, with about 360 g sugar per liter. After the fermentation, the alcoholic strengh is about 15 % vol. for 105 g per liter of residual sugar. The fermentation takes place entirely in new oak casks and lasts, with maturing, from 20 to 24 months.

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