M. Chapoutier & Anne-Sophie Pic "Lieu-dit Le Pin" 2018
Stock currently at the producing estate – Will ship after 3 July 2025
DeliveryFree Home delivery for orders exceeding 2,250 DKK
Description
Characteristics and tasting tips for M. Chapoutier & Anne-Sophie Pic "Lieu-dit Le Pin" 2018
Tasting
Color
The color reveals a pale gold hue with aniseed highlights, enhanced by a fine and elegant effervescence.
Nose
Expressive and complex, the nose unveils aromas of yellow-fleshed fruits accompanied by delicate spices. Slightly roasted notes mingle with praline and lemon-scented linden, creating a refined and harmonious bouquet.
Palate
The broad attack reveals a creamy mousse that envelops the palate. The mid-palate is chiselled and sapid, extended by persistent, delicately smoky and spicy notes.
Food and wine pairings
This effervescent Saint-Péray pairs perfectly with premium shellfish such as Scottish langoustine, elevated by refined accompaniments like honeyed sage and absinthe pepper.
Serving and cellaring
To be enjoyed ideally at a temperature of 7-8°C.
An effervescent wine from the Rhône Valley resulting from the collaboration between M. Chapoutier and Anne-Sophie Pic
The estate
Founded in 1808 in the Rhône Valley, M. Chapoutier now spans numerous hectares across several Rhône appellations. Headed by Michel Chapoutier since the 1980s, the family estate is now represented by his daughter Mathilde, commercial director since 2017. A pioneer of biodynamics, it has stood out for its braille labels since 1996 and its parcel-based vinification of numerous distinct terroirs.
The vineyard
The result of a collaboration between Maison M. Chapoutier & French chef Anne-Sophie Pic, this "Lieu-dit Le Pin" 2018 is a sparkling Saint-Péray wine crafted from parcels of the former Pic inn, the family's very first restaurant. These vineyards are planted on gently east-facing slopes on soils composed of granitic sands interspersed with loess. Within this appellation, there are only five producers making sparkling wines.
Winemaking and aging
Hand harvest followed by a long and delicate four-hour pressing to extract only the purest juices. After cold settling, fermentation takes place with indigenous yeasts in demi-muids of two to three wines. Ten months of aging on full lees with very little lees stirring precedes bottling and secondary fermentation. The aging on laths extends for 36 months in cellars before disgorgement, performed 3 to 6 months prior to release, without any dosage.
Grape variety
100% Marsanne.
