M. Chapoutier Belleruche Rouge

AOC Côtes du Rhône, Rhône

Belleruche translates to “beautiful beehive” in French, a name which takes inspiration from the bees and hives that thrive in the sustainable vineyards of M. Chapoutier.

Tasting Notes

An intense wine with blackcurrant and raspberry notes complemented by notes of white pepper. The wine is juicy, powerful and fruity on the palate with lovely roasted notes, and silky, delicate tannins.

Grilled and Roasted Red and White Meats. Also pairs beautifully with pizza and pasta especially lamb ragu. Also enjoy with mild, creamy and robust cheeses.

Grapes are de-stemmed and vinified in concrete and stainless-steel tanks for 3 to 4 weeks. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins. It then matures for 6 months in concrete vats and stainless-steel tanks.

Grapes: 60% Grenache, 35% Syrah, 5% Marselan
Alcohol by Volume: 14.5%
g/L: <0.8
pH: 3.68
Total Acidity: 2.95 g/L

The wine is comprised of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand. All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day. The grapes are picked at phenolic maturity and are mainly harvested by machine.

Tasting Notes

An intense wine with blackcurrant and raspberry notes complemented by notes of white pepper. The wine is juicy, powerful and fruity on the palate with lovely roasted notes, and silky, delicate tannins.

Grilled roasted red and white meats.  Pairs beautifully with pizza and pasta especially lamb ragu.  Also enjoy with mild creamy and mature strong cheeses.

After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins. It then matures for 6 months in concrete vats and stainless steel tanks.

Alcohol by Volume: 14.5%
g/L: <0.8
pH: 3.68
Total Acidity: 2.95 g/L

It is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day. The grapes are picked at phenolic maturity and are mainly harvested by machine.

TRADE & MEDIA ASSETS /////////////////

M. Chapoutier Belleruche Rouge – Non-Vintage – Bottle

2021 M. Chapoutier Belleruche Rouge – Tasting Note

2020 M. Chapoutier Belleruche Rouge – Tasting Note

M. Chapoutier Belleruche Rouge – Non-Vintage – Bottle – 2020 and earlier

M. Chapoutier Belleruche Rouge – Non-Vintage – Label