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M. Chapoutier La Combe Pilate Viognier
IGP Collines Rhodaniennes, Rhône
Tasting Notes
Pale gold with aniseed-colored highlights. The nose is delicate with notes of bergamot and flint stone. Very fresh on the palate, dominated by the typical Viognier flavors. On the mid-palate, there is good balance between the acidic tension associated with its terroir of origin and the natural full body of the varietal and its ageing. The finish is savory, bringing out the rustic and mineral overtones.
Food Pairings
Sautéed shrimp with ginger, rillettes, tapas with salmon and lime, cod tartare and green curries.
Vintage Notes
A relatively cool growing season and plenty of soil hydration made for a crop of wines with intensity, good acidity and balanced alcohol. Hand-harvested at optimal maturity.
Winemaking Notes
Direct pressing of the whole bunches. Selection of the best juices from the pressing. Light settling. Fermentation followed by 8-9 months ageing in stainless vats. Undergoes malo-lactic fermentation. Very light stirring up of the lees (batonnage) during the first months of ageing.
Vineyard Notes
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Technical Info
Grapes: 100% Viognier
Region: Vin de France/IGP Collines Rhodaniennes
Alcohol by Volume: 13.5%
Certifications: Organic/Biodynamic
Tasting Notes
Pale gold with aniseed-colored highlights. The nose is delicate with notes of bergamot and flint stone. Very fresh on the palate, dominated by the typical Viognier flavors. On the mid-palate, there is good balance between the acidic tension associated with its terroir of origin and the natural full body of the varietal and its ageing. The finish is savory, bringing out the rustic and mineral overtones.
Food Pairings
Sautéed shrimp with ginger, rillettes tapas with two salmon and lime, cod tartare with radish. Serving temperature: 12°C.
Winemaking Notes
Grapes are hand-harvested at maturity. Direct pressing of the whole bunches. Selection of the best juices from the pressing. Light settling. Fermentation followed by 8-9 months ageing in stainless vats. Undergoes malo-lactic fermentation. Very light stirring up of the lees (batonnage) during the first months of ageing.
Vineyard Notes
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Technical Info
Grapes: 100% Viognier
Alcohol by Volume: 13.5%
Certifications: Organic/Biodynamic
Tasting Notes
Pale gold with aniseed-colored highlights. The nose is delicate with notes of bergamot and flint stone. Very fresh on the palate, dominated by the typical Viognier flavors. On the mid-palate, there is good balance between the acidic tension associated with its terroir of origin and the natural full body of the varietal and its ageing. The finish is savory, bringing out the rustic and mineral overtones.
Food Pairings
Sautéed shrimp with ginger, rillettes tapas with two salmon and lime, cod tartare with radish. Serving temperature: 12°C.
Winemaking Notes
Grapes are hand-harvested at maturity. Direct pressing of the whole bunches. Selection of the best juices from the pressing. Light settling. Fermentation followed by 8-9 months ageing in stainless vats. Undergoes malo-lactic fermentation. Very light stirring up of the lees (batonnage) during the first months of ageing.
Vineyard Notes
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Technical Info
Grapes: 100% Viognier
Alcohol by Volume: 13.5%
Acidity: 4.3 g/L
Certifications: Organic/Biodynamic
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