M. Chapoutier : Bila-Haut R.I. 2023

Characteristics and tasting advice for M. Chapoutier's Bila-Haut R.I. 2023

Tasting

Color
Of beautiful depth, the color sports an intense red hue, enhanced by violet reflections.

Nose
Both intense and complex, the nose reveals aromas of ink and graphite, harmoniously intertwined with notes of raspberry and cistus flower.

Palate
An authentic expression of its granitic terroir, the palate seduces with its delicacy on the attack before gaining in density. Its remarkable tannic structure is sublimated by touches of violet and a subtle hint of white pepper.

A full-bodied and refined red wine from Roussillon

The property

Established since 1808 in Tain-L’Hermitage, M. Chapoutier House today embodies the elite of the greatest names in Rhône Valley wines.

Vinegrower and merchant, Michel Chapoutier has managed to lead this family business to the top over the vintages. The wines of Maison Chapoutier are recognized for their refinement and high quality by the finest connoisseurs beyond borders. A man of many hats, Michel Chapoutier holds the world record for 100/100 scores awarded by American critic Robert Parker. Mathilde, Michel Chapoutier's daughter, has taken over the torch of this iconic house, overseeing a vineyard of over 350 hectares across the most prestigious appellations of the Rhône Valley but also in Roussillon, Australia, Portugal.

The vineyard

The Bila-Haut R.I. is a wine from the Côtes du Roussillon Villages from the plot located in the municipality of Lesquerde in the sector with the latest vegetative cycle in the department. The vines, facing north and on a slight slope, are planted on infertile, granitic, ferrous and stony soils.

Vinification and aging

After manual harvesting in early October, the harvest is destemmed and then vinified in small concrete vats. The wine then undergoes gentle extraction by light pumping over or punching down during active fermentation with a total maceration of 4 to 5 weeks. The aging, lasting about 18 months, is partly done in two-wine demi-muids and then the last six months in concrete vats to refine the silky touch of the tannins.

Blend

Syrah (100%).