A nice 2012 Vintage
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Januar
The single‐vineyard wines, or Sélections Parcellaires, 2010 whites are absolutely amazing. Er itage Pavillon 2010:
Wait 10‐15 years and drink it over the following 50‐100 » Robert Parker
Hermitage L’Ermite white 2010 98-100/100 Hermitage L’Ermite white 2009 100/100 Ermitage L’Ermite red 2010 98-100/100 Ermitage L’Ermite red 2009 98+/100 Ermitage De l’Orée white 2010 98-100/100 Ermitage De L’Orée white 2009 100/100 Ermitage Le Pavillon 2010 98-100/100 Ermitage Le Pavillon 2009 100/100 Hermitage Le Méal 2009 99/100
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Febr ar
Chapoutier is the second most non‐Bordeaux t aded brand in Januar 2012 together with Comte de Vog e (number 1) and Domaine de la Romanée Conti (number 3). » Liv-Ex Fine Wine Index
It is a connerie. It is r bbish. It’s like making vinegar, bad vinegar. How can anyone allow toxic yeasts to develop so that these inhabit the wine? It is ex aordinar that people defend products with defects on the g ounds that in the past g owers were making wines with defects, so that is good, or nat ral. Those old wines had defects be‐ cause people lacked the tools and means not to make fault‐ ee wines. » Michel Chapoutier in Decanter
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March
Michel Chapoutier is « Winemaker of the Year 2012 » in the German magazine Der Feinschmecker.
Launch of the new En Primeurs campaign
For Sélections Parcellaires, the En Primeurs offer makes sense just like it used to be in Bor‐ deaux: it is a unique oppor nit to acquire wines with a g eat potential, at an affordable price, before inter a‐ tional wine critics star publishing their own opinion. At Chapou‐ tier, we want to per et atethe En Primeurs t adition for wine lovers who want to get an access to some bo les of our best limited single vineyards.» Michel Chapoutier
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April
Chapoutier has made a pre impressive set of 2011s in the nor‐ ther appellations. As usual, the white St Joseph Granits is ex aordinarily good for the money, and the red not far behind. But what's equally impressive about this lot of wines is how good those made in other regions are. The Bila Haut wines om Roussillon seem to get more and more finesse as well as muscle ‐ especially the one om the village of Lesquierde. The Aust alian, om high count in Victoria, is really smar ‐ and I absolutely loved the
Alsace Riesling. » Financial Times
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May
The renowned Rhone producer, showing his new range of Alsace wines at Decanter, said ‘Riesling should never smell of pet ol. That is a result of a mistake during winemaking.’ Comparing the debate over pet ol aromas in Riesling to the issue of bre anomyces, Chapoutier said It is absurd that ‘historical defects in wine should be accepted as par of the charac‐
ter of the wine’. First vintage of Alsace wines released
Chapoutier said that the pet ol characteristic, which is oſten prized amongst Riesling aficionados, is a result of decomposition of the veins within the g ape. These veins become more agile as the g ape mat res. The vital aspect of Riesling vinification is the gentlest of pressings, oſten taking 12 hours, Chapoutier said, so as to avoid breakdown of the vascu‐ lar st ct re within the g ape. » Decanter
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June
M.Chapoutier is the World’s Most Admired French Wine Brand according to a survey by Drinks International Magazine.
It’s easy to prove you can make a g eat bo le of wine for $150 om Her itage. But to make a g eat bo le of wine for $20 om someplace else? That’s entirely different. When you have an entirely different margin for cost and price yet you still put that same effor in to make something g eat! That’s special, and not ever one is willing to
do that. » Michel Chapoutier
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September
of Wine Spectator's Top 25 scoring wines in 2012 happen to 9 be Michel Chapoutier's. And 3 of the top 5, including #1. (see pict re ‐ Jan 1 to Aug 31, 2012)
Aussie Chapoutier. St nning vivacit . And a quar‐ tet of Chapoutier Aussie Shirazes that show