M. Chapoutier : Domaine Souffle de Solaure Coteaux de Die 2022

Characteristics and Tasting Advice for Domaine Souffle de Solaure Coteaux de Die 2022 by M. Chapoutier

Tasting

Color
The color reveals a pale golden hue.

Nose
Complex and mineral, the nose opens with notes of white flowers accompanied by lemon aromas and finely toasted nuances.

Palate
The attack is precise with a pronounced saline tension. A hint of brioche accompanies a savory finish where minerality, lime notes, and grilled corn intertwine.

Food and Wine Pairings

This wine pairs perfectly with cured ham madeleines with pesto rosso sauce, a poultry sauté in peppered cream, or a tomato and red onion tarte Tatin with burrata.

Serving and Aging

Best enjoyed at a temperature between 10 and 12°C.

A Coteaux de Die wine with mineral and floral accents by M. Chapoutier

The Estate

Established in 1808 in the Rhône Valley at Tain-l'Hermitage, M. Chapoutier now spans several continents with vineyards in France, Portugal, Australia and Spain. Michel Chapoutier has been leading this family estate since 1990, joined by his daughter Mathilde who became the group's Commercial Director in 2017. A pioneer of biodynamics since 1990, the estate has stood out with its Braille labels since 1996 and its exceptional single-vineyard cuvées from the Hermitage terroirs.

The Vineyard

This Domaine Souffle de Solaure Coteaux de Die is crafted from vines thriving on marly-limestone scree in the southern Vercors, between 450 and 500 meters altitude. M.Chapoutier's ambition is to restore prestige to this high-altitude terroir, known for its sparkling wines and capable of producing high-quality still wines thanks to an exceptional grape variety, elegantly conveying the expression of its original terroir. The wine labels of Domaine Souffle de Solaure feature a winged globe adorned with a cross symbolizing the exalted earth.
The estate's name refers to the Solaure, a local wind blowing in Saillans, the terroir where the vineyards are located.

Winemaking and Aging

Manual harvest at optimal maturity precedes whole-cluster pressing followed by light settling. Fermentation takes place with indigenous yeasts, primarily in 350-liter barrels and 228-liter casks, with moderate sulfur use. Aging on the full lees lasts 12 months.

Grape Variety

100% Clairette Blanche.