Ermitage Blanc Cuvée de l'Orée 2013, Michel Chapoutier
The liquid gold of the Rhône. An immense, layered white wine, blending an almost oily texture with an overwhelming saline minerality, capable of evolving for decades with absolute nobility.
Ermitage Blanc Cuvée de l'Orée 2013, Michel Chapoutier
Sumptuousness and longevity. The 2013 vintage presents a complex nose of poached yellow peach, honeysuckle, toasted almond, and a distinctive note of flint and smoke. On the palate, it is dense, voluminous, and deep, with a mineral freshness that cleanses the palate and extends it toward an endless finish of white spices and honey.
TECHNICAL PROFILE
· Producer: Michel Chapoutier
· Origin: Italia
· Blend: 100% Marsanne
· Denomination:Ermitage AOC
· ABV:14.5%
· Vintage: 2013
SERVICE GUIDE
· Serving Suggestion: Do not serve too cold. As a 2013, it is entering a splendid phase of maturity; uncorking 45-60 minutes beforehand is recommended to let the tertiary notes emerge. · Glass: Large white wine glass .
· Temperature: 12-14°C.
FOOD PAIRINGS
· Haute cuisine dishes: Pan-seared scallops with salted butter, Lobster Thermidor, white meats with creamy mushroom sauces, or complex blue cheeses.
Ermitage Blanc Cuvée de l'Orée 2013, Michel Chapoutier
Sumptuousness and longevity. The 2013 vintage presents a complex nose of poached yellow peach, honeysuckle, toasted almond, and a distinctive note of flint and smoke. On the palate, it is dense, voluminous, and deep, with a mineral freshness that cleanses the palate and extends it toward an endless finish of white spices and honey.
TECHNICAL PROFILE
· Producer: Michel Chapoutier
· Origin: Italia
· Blend: 100% Marsanne
· Denomination:Ermitage AOC
· ABV:14.5%
· Vintage: 2013
SERVICE GUIDE
· Serving Suggestion: Do not serve too cold. As a 2013, it is entering a splendid phase of maturity; uncorking 45-60 minutes beforehand is recommended to let the tertiary notes emerge. · Glass: Large white wine glass .
· Temperature: 12-14°C.
FOOD PAIRINGS
· Haute cuisine dishes: Pan-seared scallops with salted butter, Lobster Thermidor, white meats with creamy mushroom sauces, or complex blue cheeses.
