Located in Tain-l'Hermitage within the Rhône region of France, Maison M. Chapoutier is one of the most well known wineries and négociants in the world. Its history in the Rhône region dates back to 1808, but it was not until 1879 that Polydor Chapoutier bought his first M. Chapoutier vineyard and started the actual business. Soon thereafter, Marius Chapoutier made history in the region when he became the first grape grower there to vinify his own fruit. Our M. Chapoutier reviews show that by the late 1980s, Michael Chapoutier’s handling of the family business started to receive considerable international attention for the wines' improved quality. M. Chapoutier wines are produced in appellations across the Rhône region, however it is typically their top Hermitage wines, both red and white, that receive the most attention and accolades according to our M. Chapoutier wine ratings. M. Chapoutier winery's portfolio has many different levels based on quality from their entry level wines up to their top tier Fac & Spera selections. Wines at the Fac & Spera (meaning do and hope) level are produced from the appellations Côte-Rôtie, Hermitage, Crozes-Hermitage, Saint-Joseph, Cornas, and Châteauneuf-du-Pape. Check out our M. Chapoutier Online Buying Guide below for a full list of detailed ratings and reviews.
Chapoutier’s selections of the best parcels of vines in Hermitage are set to become legendary. Sold under the ancient spelling of the appellation name (Ermitage), they represent the epitome of the power and concentration that lies behind the reputation of the appellation. This cuvée is the best of the collection, with its brooding, opaque character, suggesting…
— R.V.
(6/1/2002)
If the gorgeous notes of brown sugar, graham cracker and black pepper on the nose don’t reel you in, what’s in the mouth will. Its blackberry core is juicy without being overblown; black olives, earth, leather and even a little raspberry flesh out the flavor profile. Has a velourlike texture in the mouth; its tannins are soft enough to age well, but age it…
— W.E.
(9/1/2003)
Chapoutier’s top white in 2004 is this knockout cuvée parcellaire he calls De L’Orée. Aromas of truffles and honey burst from the glass, while the flavors lean toward peaches and toasted nuts. It’s full-bodied and undoubtedly high in alcohol, but there’s no trace of heat, and while it’s broad and mouthfilling because of its size, it still finishes fresh and minerally.
— J.C.
(9/1/2007)
Le Méal is said to be the warmest terroir on the Hermitage hill, and thus it is no surprise that this bottling fared the best in the challenging 2004 vintage. Flamboyant, creamy waves of raspberry fruit flood the palate, bringing hints of meat, smoke and pepper along for the ride and developing lovely soft tannins on the caressing finish. Approachable now, but…
— J.C.
(9/1/2007)
For white Hermitage, this is tight and minerally, with more structure than Chapoutier’s other microcuvées and possibly more aging potential. There’s a bit of truffle on the nose, but it’s not so exotic as the De L’Orée, nor so rich and fat as Le Méal. Finishes with tremendous length and minerality.
— J.C.
(9/1/2007)
Wonderfully aromatic and complex, blending floral notes with mineral scents, bold cassis fruit and cracked pepper. This is full-bodied and muscular on the palate, the only one of Chapoutier’s 2004s that really demands cellaring. Drink 2010–2020.
— J.C.
(9/1/2007)
Although 2006 won’t go down as a great vintage in the northern Rhône, Chapoutier’s selections parcellaires are still top notch. Le Méal gets the nod this year as the most powerful of the group, with massive espresso and black olive elements tinged with meat and underlain by a bed of ripe blueberries. Long and mouthwatering on the finish, look for this wine to…
— J.C.
(2/1/2011)
You couldn’t mistake this Côte-Rôtie for anything else: Floral-herb aromas are bolstered by smoky green tobacco, white-pepper and cranberry. It’s ultrastructured, with a strong iron-mineral core that needs at least two, but as many as 10, years of cellaring to soften. Tart red-berry, even animal, flavors cushion the steely core flavors and round out the finish.
— W.E.
(11/1/2001)