M. Chapoutier Ermitage Le Pavillon 2011

M. Chapoutier Ermitage Le Pavillon 2011

M. Chapoutier, 0,75 l - 14.00%
100% Syrah

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價格 
不可購買

羅納 - France
紅葡萄酒 green 醇

How to serve

Serve at:

18 - 20°C.

調遷時間::

2 小時

Longevity:

15 - 25年

酒杯:
酒體豐滿和非常成熟的紅葡萄酒
M. Chapoutier Ermitage Le Pavillon 2011

顏色

Deep garnet red with purple lights.

香氣/花束

Tarry and smoky, raspberry, blackberry, walnut, liquorice.

味道

Complex, strong attack, velvety and balanced, long final, liquorice, tobacco, cocoa.

Pairing

Beef, game all cheeses.

Meat
奶酪
Matured cheese
Pork

Features

名稱 M. Chapoutier Ermitage Le Pavillon 2011
葡萄酒類型 紅葡萄酒 green 醇
分類 AOC Hermitage
年份 2011
格式 0,75 l Standard
酒精 14.00%
葡萄 100% Syrah
國家 France
區域 羅納
土地的組成 This plot has an area of approximatively 4 ha. It has given its name to this plot selection and has a particular geology. This soil is made up with sediments on a fine layer being on a granitic subsoil.
收成 Grapes are hand-harvested to the limit of over-maturity. Due to their age, these vines give low yields.
釀造 Totally destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. The temperature of fermentation does not exceed 32°C. Maceration lasts between 4 and 5 weeks, to obtain a polymerization of tannins. Only the free-run wine is used for this single vineyard.
陳年 The wine is matured in oak casks (with a 30% average proportion of new ones) between 18 and 20 months. The clarification is natural.
Sulphites Contains sulphites
匹配 Beef, game all cheeses.

Official awards

專家

獎項

描述

葡萄收穫期

Robert Parker
100/100 
2011
Vinous
94/100 
2011
Wine Spectator
96/100 
2011
xtraWine
98/100 
2011
James Suckling
98/100 
2019
Decanter
97/100 
2017
James Suckling
97/100 
2017
James Suckling
96/100 
2016
James Suckling
96/100 
2014
Decanter
94/100 
2010
Hachette
 
1 star - 非常成功的葡萄酒 2009
Hachette
 
1 star - 非常成功的葡萄酒 2007
M. Chapoutier
From this winery:

The story began with Michel Chapoutier, a unique man with a thirst for knowledge, definitely one of a kind. Michel is openminded and always willing to learn. He seeks to discover and reflect the full potential of his terroirs and let the soils expres...

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