COLOUR
White
TYPE
Still
VINTAGE
2021
GRAPE
Marsanne
PRODUCER
Maison M. Chapoutier
REGION
Rhône
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Produced by the legendary Maison M. Chapoutier, Ermitage "De L'Orée" Blanc is one of the most acclaimed white wines of the Northern Rhône Valley. Sourced from the historic "Les Murets" lieu-dit on the eastern slopes of the Hermitage hill, this wine is crafted from exceptionally old Marsanne vines, some exceeding 70 years of age. Michel Chapoutier, a pioneer in biodynamic viticulture, utilizes these ancient vines and unique alluvial soils to capture the pure essence of the terroir. Notably, the estate has included Braille on all its labels since 1996, paying tribute to Maurice de la Sizeranne, the inventor of French abbreviated Braille who was born in Tain-l'Hermitage. This wine represents the pinnacle of Northern Rhône white winemaking, historically celebrated since Thomas Jefferson's visit in 1787.
ALCOHOL
14.0%
AVG. PRICE
€295
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
Since 1996, Chapoutier has featured Braille on all labels, honoring Maurice de la Sizeranne, the inventor of French abbreviated Braille.
Fact 02
The wine is sourced from the 'Les Murets' plot, featuring ancient Marsanne vines that average 60 to 70 years of age.
Fact 03
De L'Orée has earned multiple perfect 100-point scores from Robert Parker's Wine Advocate, cementing its legendary status.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for De L'Orée is designed to preserve the structural purity and longevity of the Marsanne grape. Sourced from biodynamically farmed plots with microscopic yields of 12 to 15 hl/ha, the grapes are hand-harvested at optimal phenolic maturity. After a gentle pressing, the must undergoes cold-settling (débourbage) at low temperatures for 24 hours. Fermentation is carried out using only indigenous yeasts. Approximately 50% of the wine is vinified in large 600-liter oak barrels (demi-muids) with regular lees stirring (bâtonnage) to build texture and complexity, while the remaining 50% is fermented in concrete or stainless steel vats to maintain freshness and prevent early oxidation. The wine is aged for 10 to 12 months, with the final blend determined through rigorous blind tastings.
