Chapoutier's origins go back to 1808, and since then, this family has been involved in winemaking. All their vineyards are cultivated organically or biodynamically to preserve the natural balance and to best emphasize the unique character of each region, combining its soil, climate, and grapes. Today, they own 240 hectares of vineyards in the Rhône Valley. They often focus on a single grape variety, combining the true expression of the grape variety with the unique terroirs of the area.
The Grenache grapes are harvested first because they have a considerable ripening capacity, which quickly leads to overripe aromas. Such aromas are sought after for well-known Roussillon wines. However, this is not the case for Marius wines. Finally, the Syrah grape is harvested. The vineyards are regularly visited to check this ripeness. The grapes macerate for ten days at a controlled, cool temperature so that the tannins and aromas of fresh fruit penetrate the wine's juices without compromising the desired balance. The grapes are then pressed. Once alcoholic fermentation has completed, the wines are aged several times and left on their fine lees to enhance their complexity. The two grape varieties are therefore vinified separately.
With its reddish-purple color, this red Chapoutier Marius variety shines in the glass. The nose is powerful, complex, spicy, and fruity, with red berries and delicate floral notes. It's also a powerful wine on the palate. Concentrated with a structured attack of silky tannins and red fruit.
