COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Gamay Saint-Romain
PRODUCER
Domaine Des Pothiers
REGION
Loire
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
La Chapelle is the flagship wine from Domaine Des Pothiers, a benchmark producer in the Côte Roannaise, a unique appellation within France's Loire Valley. The Paire family has cultivated these lands for over 300 years, with Romain Paire continuing their legacy since 2005, advancing the estate's commitment to sustainable, hands-on winemaking. The Côte Roannaise, though technically part of the Loire, is often affectionately referred to as the '11th Cru of Beaujolais' due to its distinctive granite soils and its focus on the Gamay grape. However, La Chapelle stands apart by utilizing 100% Gamay Saint-Romain, a unique clone of Gamay Noir that offers a powerful and distinctive expression of the varietal, deeply rooted in the region's granitic terroir.
ALCOHOL
AVG. PRICE
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The Côte Roannaise is often dubbed the '11th Cru of Beaujolais' due to its granite soils and Gamay focus.
Fact 02
Domaine Des Pothiers has been a family estate for over 300 years, with Romain Paire leading its biodynamic evolution.
Fact 03
La Chapelle is crafted from 100% Gamay Saint-Romain, a unique clone distinct from typical Beaujolais Gamay.
Fact 04
The vineyards are situated on a granitic (dacite) hillock at a high elevation of 520 meters.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking at Domaine Des Pothiers is a testament to their commitment to quality and sustainability. The estate practices biodynamic and organic farming, ensuring the health of their vineyards and the purity of their fruit. Grapes for La Chapelle are meticulously harvested manually, with careful sorting conducted directly in the vineyard to select only the finest berries. In the cellar, three-quarters of the grapes are destemmed before undergoing an 18-day maceration period, which includes crushing of the cap to extract optimal color, flavor, and tannin. Fermentation is carried out exclusively with indigenous yeasts, allowing the wine to express its true sense of place. Following fermentation, the wine is aged for 11 months in truncated wooden vats and foudres, large oak vessels that impart subtle complexity without overwhelming the wine's vibrant fruit character.
