M. Chapoutier

The wines of Michel Chapoutier are produced on the idea of a deep family tradition. His approach is simple: let the grape and the land do the natural talking, learn something new every day.

The story of Michel Chapoutier is rooted in the Rhône Valley, stretching back to 1808 when the Chapoutier family first settled in Tain-l’Hermitage. The real turning point came in 1879 when Polydor Chapoutier acquired the first vineyard sites, laying the foundation for what would become one of the Rhône’s most respected wine estates.

Through the years, the family established an outstanding reputation for superb quality and a willingness to try new things. By the mid-20th century, under the leadership of Max Chapoutier, the business experienced solid growth. Yet it is Michel Chapoutier, who took over in 1990, that has truly changed the game.

He pushed the estate to switch entirely to organic and biodynamic viticulture, believing that the best wines come from vineyards that exist in perfect harmony with nature. He also introduced the concept of "single-vineyard" wines, allowing every wine connoisseur to thoroughly enjoy the many layers and niches of unique character present in wines from various locales. Finally, in a delightful act of inclusivity, Michel made sure that every label of a Chapoutier wine is printed in Braille, the Chapoutier nod to those who can't see but appreciate fine wine all the same.

The estate remains under the control of the family, who are now handing the authority over to the next generation. And Michel's vision continues to direct everything they do at the estate.

The Vineyards

The Rhône Valley is home to Chapoutier’s vineyards, which span over 240 hectares and straddle the valley’s northern and southern sections. The core of the business is in Hermitage. Here, they possess 33 hectares—arguably the most valuable vineyard real estate in all of France. The average age of vines planted here is a stunning 75 to 80 years. Yields are low. But the intensity of flavor in the wine, made from very old grapes, is remarkable.

Beyond Hermitage, Chapoutier has vineyards in Côte-Rôtie, Crozes-Hermitage, Saint-Joseph, Châteauneuf-du-Pape, and several other Rhône appellations. They own vineyards in other parts of France and even abroad, but the Rhône remains their home base.

All work in the vineyards is done with respect for the land. Since 1990, the estate has been worked

The Terroir

At Chapoutier, they take terroir seriously. The Rhône Valley is renowned for its varied soils—granite, clay, limestone, and pebbles—that confer different characters to the wine. In Hermitage, the steep slopes and unusual mix of granite and alluvial soils produce reds that are intense and built to last, while the whites are rich and nuanced.

Michel Chapoutier feels that the optimal wines provide a window into their origins. That’s the reason he’s pushing so hard for the sole-vineyard bottlings he likes to call “Sélections Parcellaires.” With these wines, the winemaker is attempting to do something very radical and yet extremely old school: to showcase the unvarnished character of each plot of land, in this case, say, the Montalcino hillside.

The Grapes Used

Chapoutier deals with the classic varieties of the Rhône. In the north, Syrah holds sway for reds, especially in Hermitage and Côte-Rôtie. For whites, it is the pair of Marsanne and Roussanne that commands, producing textured, profound wines.

It is more common to find blends in the southern Rhône. The main red grape varieties are Grenache, Syrah, and Mourvèdre. The white blends more commonly involve Grenache Blanc, Viognier, and Clairette. Chapoutier also produces varietal wines to showcase the individual grape varieties.

Way of Winemaking

At Chapoutier, winemaking is characterized by minimal interference on the part of the winemaker. The grapes arrive in the cellar after being picked by hand and then carefully sorted. Fermentation almost always takes place with native yeasts, and Michel tries to avoid fining and filtering as much as possible (the French call these "interventions" Mont Blanc wines because they are supposed to be as clear as the famous glacier). This approach helps preserve the character of the vineyard and the grape.

For the best wines, particularly the single-vineyard bottlings, the winemaking is taken to a whole new level. Organic and biodynamic practices ensure a balance and health in the vineyard that is essential for great wines. Hand harvesting grape varieties at their optimal times ensures they come into the winery at the right moment. Sorting the grapes at the ends of the winemaking means you get only the best grapes going into the fermentation vessels.

Biodynamics at Chapoutier works all the way to the end of the production chain—into the wine cellar—and even beyond it, in fact. There are two main reasons for this. One is that the precision of biodynamics means the winemakers can work with natural cycles and rhythms. They can time their work with the lunar cycle, for instance, and use that knowledge in all sorts of ways.

Another reason is that they can work with the utmost respect for the living beings that make up the wine. This means not only the humans who work morning to night in the cellar, but also the yeasts, mold, and other microflora that live in and around the cellar. They are all fermenting and transforming what would otherwise be just grape juice into wine.

3 Fun Facts

- Braille Labels: Since 1996, every bottle of Chapoutier wine has had a Braille language message inscribed on its label. This was inspired by a family friend who is visually impaired but who has never let that condition hold him back from enjoying the many exquisite wine and food experiences his life has held. This is a small but meaningful gesture to make wine even more accessible.

- Single-Vineyard Focus: Michel Chapoutier was among the first in the Rhône to produce wines from single vineyard sites, rather than blending everything together. This approach of 'Sélections Parcellaires' has been adopted by many in the region.

- Worldwide Footprint: Though Chapoutier's base is in the Rhône Valley, he also owns vineyards in countries like Australia, Portugal, and Spain. Michel's range is global, and his efforts to experiment with different terroirs are unrestrained by any borders.