執行 希望 Maison M. Chapoutier
成立於 1808 年，位於 Tain l'Hermitage，法國隆河谷， 是著名的葡萄酒莊，是當地最古老的酒廠之一。此酒莊過 去是優質葡萄農，直至 1977 年由米歇爾及馬克接手經營， 數年後酒的品質才得以大幅提高。1996 年，此公司與商標 上加上盲文，成為公司產品的特點。米歇爾在 1980 年時， 他著手去看世界上不同的葡萄酒產區，學習和品嚐新舊世 界的不同風土。他開始明白風土表達的重要性，最重要的是他開始掌握北隆河土壤的特色，因隆河土 壤的特色 - 可以釀出卓越的葡萄酒它有長時間陳年潛力。然後開始在酒莊實施自然動力學來釀酒，釀 出的葡萄酒非常成功，之後又增加未過濾。Robert Park 和一些知名酒評家指出這些改變是使釀酒廠成 為頂級酒莊的重點。
2011 Chapoutier Ermitage Le Pavillon
葡萄超過成熟期時收收，這些葡萄酒產量很低，完全去梗後在開放的木桶中發酵，每日一到兩次的攪拌確保萃取良好的單寧，浸漬持續4至5週。採用50%的新橡木桶，在桶內陳年18至20個月。
Even better and a prodigious effort that hits all my sweet spots, the 2011 Ermitage Le Pavillon comes from one of the top terroirs on Hermitage hill, the granite soils of the Les Bessards lieu-dit. Spectacularly perfumed, with raspberry, blackberry, licorice, toasted spices and assorted floral nuances, this full-bodied effort has massive depth and richness, no hard edges and masses of finely polished tannin that emerge on and frame the finish. It will be approachable at an earlier age than either the 2009 or 2010, yet should nevertheless have 2-3 decades of ultimate longevity. By Robert Parker, Rating 100
2011 Chapoutier Ermitage l'Ermite
去梗在小的混凝土缸中發酵，浸漬時間持續5-6週，轉移到新的或一年齡的橡木桶中熟陳18至20個月。
As expected, the 2011 Ermitage l’Ermite, which comes from the lieu-dit of the same name, is more backward and focused, with a slightly closed, tight profile. Slowly giving up ample cassis and black raspberry fruit, graphite, licorice and edgy minerality, it is full-bodied, deeply concentrated and tannic, yet still never puts a foot wrong and is perfectly balanced and seamless. Give it 3-4 years in the cellar and enjoy over the following two decades or more. By Robert Parker, Rating 98+
2011 M. Chapoutier Crozes Hermitage Les Varonniers
葡萄品種是100% Syrah我們選用了60年老藤，土壤為花崗岩，手工採收。
使用小型水泥槽發酵，發酵的過程持續一個月，在橡木桶中熟成14-18個月
The 2011 Crozes-Hermitage Les Varonnieres (which is a significant step up over the 2012) got a big “Wow” in my notes and is a brilliant Crozes-Hermitage. Cote Rotie-like with its perfumed floral, bacon fat, spice and olive-driven bouquet, this full-bodied, supple and downright sexy Syrah makes the most of the vintage. Enjoy it over the coming decade or so.
By Robert Parker, Rating 95
2011 M. Chapoutier Ermitage Le Meal
100％去梗在小的混凝土缸中發酵，浸漬時間持續5-6週，轉移到新的或一年齡的橡木桶中熟陳14至18個月
Full-bodied and concentrated, it's slightly more red fruit-driven with black raspberries, crushed flowers, sweet spice and roasted herb aromas and flavors all emerging from the glass. One of the denser, more concentrated 2011s out there, it still shows the 2011 extroverted and straight-up hedonistic character and will drink well for another 20+ years.
By Robert Parker, Rating 98
2014 M. Chapoutier Saint Joseph Les Granits Blanc
葡萄品種是100% Marsanne選用Saint Joseph園裡最老的葡萄藤所結的葡萄，這裡的土壤是非常陡峭的花崗岩，選擇熟透的葡萄採用手工採收。50%在新桶裡發酵，50%在不鏽鋼槽發酵。各自熟成後混和後再裝瓶。
The white of the vintage in Saint Joseph is the 2014 Saint Joseph les Granits Blanc. Coming all from one of the top terroirs in the region, the granite soils of the lieu-dit Saint Joseph, this 100% Marsanne release boasts terrific aromas and flavors of buttered citrus, poached pears, honeysuckle, spice and caramelized pineapple. Full-bodied, rich, concentrated and textured, yet also elegant and silky, it should be a must buy by anyone who loves northern Rhône whites. It will have 10-15 years of prime drinking. By Robert Parker, Rating 95
2014 M. Chapoutier Ermitage de l'Oree Blanc
葡萄品種: 100% Marsanne葡萄藤都是60-70年的老藤 
釀造：使用Murets葡萄園的葡萄，這塊地的土質為古老的冰河沖積土還帶有石灰岩土壤使酒質細緻清爽。手工採收，50%在新桶裡發酵，50%在不鏽鋼槽發酵。在桶中熟成，依據品嚐結果再決定裝瓶。晶亮的稻稈黃酒色，聞有略微的麝香氣息，尚有桃梨以及杏桃乾氣味，接著的礦物質風味和蜜香相當迷人。口感均衡，果香豐盛，尚有烤麵包香、礦物質碘味等，餘韻極長。By Robert Parker, Rating 98
2014 M. Chapoutier Ermitage Le Meal Blanc
葡萄品種: 100% Marsanne葡萄藤都是50年的老藤
釀造：使用Le Meal葡萄園的葡萄，土質是古老冰河時期所帶的沖積土為主，帶有許多小礫石可助保持園區溫度。手工採收50%在新桶裡發酵，50%在不鏽鋼槽發酵。在桶中熟成，依據品嚐結果再決定裝瓶。金黃明亮的酒色，奶油蛋捲，焦糖菠蘿和柑橘油的香氣。口感厚實均衡，優美的酸度使酒質不厚重，木桶帶來可口的烤麵包香，酒體圓潤脂滑，餘韻長。
Similar in style to the hedonistically-styled Cuvee de l’Orée (especially when compared to the structured, mineral-laced l’Ermite), the 2014 Ermitage le Méal Blanc (aged in 10% new demi-muids) offers layers of celery seed, brioche, caramelized pineapple and citrus oil on the nose. Thick, rich, voluptuous and full bodied with a massive finish, drink this sensational white anytime over the coming two to three decades. By Robert Parker, Rating 97
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