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| Cuverie de
l'Hermitage, Chapoutier & Cie |
A view up
the steep slope towards "La Chapelle" - the chapel. The vineyard below
La Chapelle belongs to Chapoutier but the chapel itself, as well as the
very famous Hermitage called La Chapelle, belongs to one of the other
main producers in Hermitage: Jaboulet |
Hermitage M
Chapoutier - The slope is so steep so it has to be terraced. The terrace
walls are used for publicity |
M Mazoyer,
the technical director, showing the typical granite stones of the
Hermitage slope |
One of the
top cuvées from Chapoutier ('sélection parcellaire') is called 'Le
Pavillon' This is the 'Pavillon' that has given its name to the wine. |
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| A closer
look at the Hermitage granite soil |
Walking
around in the vineyards is a good way to understand about soil |
A syrah vine
trained in 'taille gobelet' |
The weeds
around the vines are removed by hand! |
Surely a
back-breaking job |
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| A 'gobelet'
that is supported by a wooden stick to protect it from the sometime
ferocious winds |
The vine
grows a lot of new branches even close to the ground. These are bad,
unproductive branches that have to be removed |
the pick and
spade to remove the weeds |
Weed and
branches need to be removed... |
... and this
is how it looks when it's done |
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| Organic
principles means that you do not use chemical fertilisers, but it is
quite OK to use natural fertilisers. For example from a horse... (horse
manure) |
A "bad"
branch that has been removed |
M Mazoyer
pays a lot of attention to the health of the soil. This is typical
Hermitage soil. You can even tell a lot about it by the smell! |
Cleaning
weeds |
This is a
vine that is not looking very healthy at the moment. It might be a bit
old or suffering from an attack of spiders, or having its "arteries"
clogged... |
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"Le Pavillon" Ermitage (as it con sometimes be spelled), Domaine M
Chapoutier |
A terrace used for showing who owns the vineyard |
The other producers do the same. The neighbour is Paul Jaboulet Ainé -
the other "big" name in Hermitage and producer of the famous "La
Chapelle" |
Some very steep slopes on the Hermitage hill |
In the winery: big concrete fermentation tanks |
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On top of some wooden fermentation vats. the
vats are covered with tarpaulin since they are not in use. The conical
thing is a machine to do 'pigeage' (pressing down of the "cap" during
fermentation) |
Another look at the pigeage machine |
On top of the concrete fermentation and
storage tank: you can see the water lock, the temperature gauge (close to
the water lock) and the feed to the temperature control curtain inside
the tank (the two tubes to the right feeding cold or warm water) |
A prototype for a new type of fermentation
vat: using only "natural" material and having a shape that is maybe more
in accordance with bio-dynamic principles. But so far it has not come
further than a prototype |
Chapoutier also makes spirits (marc). This
is the sprits ageing room |
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"Crozes-Hermitage 2003 Rouge Meysonniers Bio" |
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"Cotes-du-Rhone 2003 rouge non-Bio" (!). In their own vineyards the work
organically but they also buy grapes from independent producers that are
not necessarily organic (especially in the south Rhone valley) |
The distilling equipment - behind bars |
The cellar for aging the wines in wooden barrels |
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A silicone plug |
Albéric Mazoyer |
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Documenting the wines tasted |
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Chapoutier also has a shop in the centre of Tain |
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