M. Chapoutier : La Muse de RW Brut Nature 2016

Tasting characteristics and advice for La Muse de RW Brut Nature 2016 by M. Chapoutier

Tasting

Color
The color reveals a light yellow hue with delicate golden highlights. A fine bead of bubbles gracefully completes the ensemble.

Nose
The nose expresses great finesse, carried by aromas of ripe yellow fruits, lifted by aniseed touches of fennel and notes of roasted almonds that add depth and indulgence.

Palate
The attack is generous, with ample substance and lovely lightness. The palate reveals fine, dynamic bubbles, accompanying flavors of hazelnut, honeysuckle and acacia honey. The saline finish brings elegant and persistent tension.

Food and wine pairings
This effervescent Saint-Péray pairs harmoniously with white poultry such as chicken or turkey. It also proves perfect as an aperitif or with delicate seafood.

Service and cellaring
Serve between 8 and 10°C to enhance its aromatic nuances. To be enjoyed now.

A Rhône Valley sparkling wine that is both pure and elegant

The estate
Founded in 1879 by Polydor Chapoutier in Tain-l’Hermitage, the Maison M. Chapoutier has established itself as a benchmark in the wine world, with a presence on four continents. A visionary, Michel Chapoutier adopted biodynamic principles as early as the 1980s—principles now perpetuated alongside his daughter Mathilde. The estate stands out for its commitment to sustainability, its international reach and the integration of braille on its labels.

The vineyard
The cuvée La Muse de RW Brut Nature is born from two specific terroirs of the Saint-Péray appellation. The first, on the plains, rests on clay-limestone soils mixed with silts, bringing richness and complexity. The second, located at altitude, is marked by weathered granite substrates that confer tension, freshness and precision to the wine.

The wine

The name of this wine refers to Richard Wagner, the illustrious 19th-century German composer and client of Maison M. Chapoutier. It was during this era that Saint-Péray’s still and sparkling wines enjoyed unanimous success on the world’s greatest tables. In 1829, the appellation’s winemakers learned the “champenoise” method, involving a first fermentation in tank followed by a second in bottle.

Vinification and aging
After early manual harvesting, the grapes are pressed whole, and the juices—carefully selected—undergo a short settling. Fermentation is carried out 70% in stainless steel tanks and 30% in demi-muids. The secondary fermentation takes place the following spring, followed by an extended aging of 36 months on the lees versus the 12 months required by regulations, imparting aromatic persistence and finesse.

Grape variety
This sparkling cuvée is 100% Marsanne.