M. Chapoutier La Combe Pilate Esteban Sparkling

IGP Collines Rhodaniennes, Rhône

2020
2019

Tasting Notes

Pale gold with anise tints. The nose is bursting with freshness displaying aromas of citrus and yellow stone fruits. The palate is tangy on entry with freshness and good balance, accentuated by elegant bubbles. Notes of grapefruit peel, bergamot and apricot with a tasty, saline finish.

Food Pairings

Melon and carpaccio appetizer, raspberry and strawberry salad with fresh basil. Vietnamese spring rolls or green papaya salad.

Winemaking Notes

Direct pressing of the entire bunches, followed by the selection of the best juices. Settling. Fermentation in low-temperature vats (12°C) until the wine reaches around 9% alcohol. Bottling followed by natural continuation of the fermentation (“prise de mousse” is achieved without the addition of external sugar) until the sparkling wine reaches around 10-10.5% final alcohol

Vineyard Notes

Clay, siliceous pebbles, calcareous gravel and loess. Areas with granitic leptynites (Gneissic metamorphic rock).

Technical Info

Varietals: 100% Viognier
Alcohol by Volume: 10%
pH: 3.05
Acidity: 6.9

Tasting Notes

Pale gold with anise tints. The nose is bursting with freshness displaying aromas of citrus and chilled yellow-fleshed and stone fruit. The palate is tangy on entry with freshness and good balance, elegantly coated by the bubbles. Notes of grapefruit peel, bergamot and apricot with a tasty, saline finish.

Food Pairings

Melon carparccio and raw ham, raspberry and strawberry salad with basil. Serving temperature: 7-9°C.

Winemaking Notes

Early harvesting by hand to preserve the taste and aromatic freshness of the varietal. Direct pressing of the entire bunches, followed by the selection of the best juices. Settling. Fermentation in low-temperature vats (12°C) until the wine reaches around 9% alcohol. Bottling followed by natural continuation of the fermentation (i.e. “prise de mousse” is achieved without the addition of external sugar) until the sparkling wine reaches around 10-10.5% final alcohol. 2-3 months ageing in bottle on the lees (referred to as “sur latte”) after the fermentation is complete.