

M. Chapoutier Belleruche Rouge
AOC Côtes du Rhône, Rhône
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.
Food Pairings
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.
Winemaking Notes
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.
Vineyard Notes
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.
Technical Info
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
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.
Food Pairings
Grilled roasted red and white meats. Pairs beautifully with pizza and pasta especially lamb ragu. Also enjoy with mild creamy and mature strong cheeses.
Winemaking Notes
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.
Vineyard Notes
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.
Technical Info
Alcohol by Volume: 14.5%
g/L: <0.8
pH: 3.68
Total Acidity: 2.95 g/L