# Monier de la Sizeranne (2019)

- **Producer:** M. Chapoutier
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône Valley, France
- **Style:** Classic
- **Alcohol:** 14.3%
- **Average price:** €93
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, black plum, black pepper, vanilla, coffee, chocolate, smoke, cedar, cloves, tobacco, wet leaves, earth, leather, forest floor

## About this wine

M. Chapoutier Monier de la Sizeranne 2019 is a 100% Syrah from the Hermitage AOC in the Northern Rhône Valley. The wine is named in tribute to Maurice Monier de la Sizeranne, an innovator in Braille, a heritage M. Chapoutier has honored by being the first winery to include Braille on its labels since 1996. The estate, with a history dating back to 1808, is committed to biodynamic viticulture, emphasizing the expression of its diverse terroirs within Hermitage, including the granitic soils of 'les Bessards', the alluvial terraces of 'le Méal', and the silty soils of 'les Greffieux'.

## Interesting facts

- The wine is named after Maurice Monier de la Sizeranne, inventor of an early Braille system.
- M. Chapoutier was the first winery to feature Braille on a wine label in 1996.
- The grapes are from biodynamically farmed vines certified by Demeter.
- The wine is a blend from distinct Hermitage terroirs: 'les Bessards', 'le Méal', and 'les Greffieux'.

## Food pairing

The wine's full body and concentrated tannins are well-suited to rich proteins, where they can interact with and soften the meat's texture. The wine's depth and complexity can stand up to robust flavors found in game, red meats, and hearty sauces, while its subtle earthy or peppery notes can complement earthy ingredients like mushrooms or herbs.

## Wine making process

The M. Chapoutier Monier de la Sizeranne 2019 is produced from 100% Syrah grapes, entirely destemmed before fermentation in concrete tanks with daily treadings. The fermentation temperature is maintained between 30-33°C. Following fermentation, the wine is aged for 18 months, with 85% in oak barrels and 15% in concrete tanks. This approach aims to balance the influence of oak with the preservation of the wine's inherent minerality and freshness.