M. Chapoutier : La Muse de RW Brut Nature 2017

Characteristics and Tasting Tips for La Muse de RW Brut Nature 2017 by M. Chapoutier

Tasting

Color
The color displays a pale yellow hue enhanced by delicate golden reflections, while fine, delicate bubbles enliven the whole with elegance.

Nose
The bouquet reveals a refined aromatic expression dominated by yellow-fleshed fruits, enriched by subtle notes of fennel and roasted almonds that bring a gourmet and complex dimension.

Palate
The attack is ample and generous, followed by a light, crystalline texture. Fine, appetizing bubbles accompany aromas of hazelnut, honeysuckle, and acacia honey, concluding on a saline finish with beautiful length.

Food and Wine Pairing

This effervescent Saint-Péray pairs perfectly with white poultry, particularly chicken and turkey, but is also ideal as an aperitif or with delicate seafood.

Serving and Cellaring

This wine should ideally be served at a temperature between 8 and 10°C to reveal all of its aromatic finesse.

A Crystalline and Refined Sparkling Wine from the Rhône Valley by M. Chapoutier

The Estate

Founded in 1879 by Polydor Chapoutier in Tain-l'Hermitage in the Rhône Valley, the M. Chapoutier estate now spans multiple continents with vineyards in France, Australia, Portugal, and Spain. Led by Michel Chapoutier, a biodynamic pioneer since the 1980s, and his daughter Mathilde, this family house is distinguished by its Braille labels and unique international presence, combining Rhone tradition and responsible innovation.

The Vineyard

La Muse de RW Brut Nature is a sparkling cuvée drawing its character from two complementary terroirs in Saint-Péray. The first, located at low altitude on sedimentary soils composed of clay, limestone, and silt, provides body and aromatic expression. The second, planted at higher altitude on partially decomposed granitic soils, imparts freshness, tension, and crystallinity to the whole.

The Wine

The name of this wine refers to Richard Wagner, the renowned 19th-century German composer and client of Maison M. Chapoutier. It was at that time that the still and sparkling wines of Saint-Péray achieved unanimous success on the most prestigious international tables. In 1829, the appellation’s winemakers learned the “champenoise” method, namely a first fermentation in tank followed by a second in bottle.

Vinification and Aging

Manual, early harvests are followed by meticulous vinification beginning with a direct pressing of whole clusters. After a rigorous selection of the press juices and a short settling, fermentation takes place 70% in stainless steel tanks and 30% in demi-muids. Bottling for the secondary fermentation occurs in the spring following the harvest. The second fermentation in bottle is followed by extended aging of 36 months on the lees, compared to the 12 months required by regulations, providing aromatic persistence and finesse.

Grape Variety

100% Marsanne.