M. Chapoutier's projects — From Northern Rhône to Ribera del Duero and Douro

Few names in the wine world carry the same weight — and vision — as M. Chapoutier. A true pioneer of biodynamics since the early 1990s, the house has built its reputation on one uncompromising idea: that great wine should be a pure expression of place.

Today, that philosophy extends far beyond the Rhône Valley, into some of Europe’s most compelling terroirs like Ribera del Duero or the Douro Valley. Across these regions, Chapoutier’s projects offer both immediate drinking pleasure and outstanding cellaring potential.

We are proud to distribute some of these wines — and with allocations on some cuvées extremely limited, we encourage you to get in touch early to request pricing and secure your quantities: info@fionwines.co.uk

Deep dive into M.Chapoutier's different projects:

Northern Rhône: The Project with Yannick Alléno

M. Chapoutier (left) & Yannick Alléno (right)

Among the more singular expressions within the M. Chapoutier universe is its collaboration with Michelin-starred chef Yannick Alléno — Conceived as a “chef’s range”, the initiative is rooted in a parcel-driven philosophy, with carefully selected vineyard sites across the Northern Rhône.

We start with a white cuvée that is drawn from a high-altitude parcel in Chaveau, sitting at around 300 metres, near the plateau, on granitic soils within Saint-Joseph. At the time of planting, such a site was considered too cool for reliable ripening — neighbours thought it a questionable decision — but in today’s context of climate change, these fresher, elevated vineyards have become highly prized.

The wine is made from 100% Marsanne, a variety deeply rooted in the southern sector of the northern Rhône, where climatic conditions sit between continental and Mediterranean influences. Often overshadowed by Roussanne, Marsanne reveals here a more compelling, noble character — On granite, and without naturally high acidity, Marsanne instead expresses itself through a fine, distinctive bitterness that brings lift, structure and persistence to the finish. Vinified entirely in demi-muid.

Saint-Joseph Blanc, 2023: Deep yellow in colour, the wine opens with bright notes of greengage and mirabelle plum, layered with bergamot peel, cold butter, a touch of white pepper, and wet granite and the scent of summer rain — petrichor — delivering a profile that is at once stony, phenolic and quietly powerful. The palate is silky and rounded, with an unctuous texture that fills the mid-palate without becoming heavy. A defining feature is its finish: a finely judged bitterness, reminiscent of peach pith and citrus oils, which carries the wine with precision and length.

The Crozes-Hermitage cuvée is sourced from a vineyard in Gervans, a village that forms part of what might be considered the historical core of the appellation. This is a markedly different Crozes-Hermitage from the broader, more alluvial plains that define much of the region today.

Originally, Crozes-Hermitage was confined to a much smaller area, located behind the hill of Hermitage itself. In 1937, this zone was considered relatively cool, receiving little morning sun and only afternoon exposure. It was not until the 1960s that the appellation expanded southwards, incorporating flatter, more fertile alluvial land formed by the convergence of rivers, transforming both its scale and identity.

The Gervans plot, however, remains within this earlier, rarer definition: granite-dominated soils, West-facing exposure, and a natural predisposition towards freshness. Today, such sites are increasingly sought after, returning Syrah to its granitic origins. Vinification follows a restrained approach, with fermentation in concrete and ageing in older barrels to preserve purity over influence.

Crozes-Hermitage 2024: Highly perfumed and precise. Aromas of violet, damson, pomegranate and raspberry unfold alongside delicate leather, dried tobacco, iron, and a cool hint of Sichuan pepper. The palate is remarkably fluid and ferrous, driven by granitic tension rather than weight. Ethereal yet structured, with finely polymerised tannins. A Syrah of restraint and finesse.

Completing the range is a Côtes du Rhône cuvée, introduced to bring coherence to the portfolio while working with sourced fruit. Here, the blend draws on multiple varieties, with particular attention paid to sourcing Syrah from cooler, more northerly zones of the southern Rhône — north of Avignon — to retain freshness and aromatic lift. Grenache, by contrast, comes from warmer areas closer to Nîmes, contributing to body and depth. The wine is vinified entirely in concrete, with around a year of élevage, emphasising fruit purity and structural clarity.

Côtes du Rhône, 2024: A generous yet composed expression. The nose is vibrant, offering raspberry, wild strawberry and pomegranate, alongside orange peel, rose and a touch of black pepper. Beneath this, a mineral thread emerges — wet stones, dust — and subtle herbal notes of dill and anise. The palate is dynamic and fresh, with a core of ripe fruit balanced by earthy undertones and a gentle tannic frame. Forest nuances — fern and pine — add lift and complexity. Mediterranean in character, yet measured and far from excessive, it stands out for its balance and drinkability.

Ribera del Duero: Dominio del Soto

The origins of Dominio del Soto within the Chapoutier portfolio are relatively recent. Initially, the wines were sourced as part of the Mathilde Chapoutier Selection range, designed to offer accessible, approachable bottlings. However, in 2015, when the owner decided to sell, the quality of the wines prompted a decisive move: Chapoutier acquired the estate. The transition to biodynamics followed naturally.

Set between 850 and 900 metres above sea level in Sotillo de la Ribera, near Aranda de Duero, Dominio del Soto occupies a privileged position on the Ribera del Duero plateau. Here, a combination of limestone and clay soils, together with pronounced day–night temperature shifts, provides the foundation for wines defined by freshness and poise.

The estate spans just under 12 hectares and is rooted in a philosophy that prioritises purity of terroir expression. All red wines are produced from Tempranillo, while the whites are made exclusively from Albillo Blanco — an intentional choice aligned with the vision of M. Chapoutier. Rather than blending varieties, the focus is on allowing a single grape to articulate the nuances of place, avoiding the distraction of compositional complexity.

This pursuit of clarity extends to the cellar. Oak is used with restraint and exclusively of French origin, avoiding the more overt influence of American barrels. Larger formats are favoured, while concrete plays a key role during fermentation, helping to refine and polymerize tannins without marking the wine aromatically. Malolactic fermentation is carried out in barrel, adding texture without compromising precision.

Despite this modern, terroir-driven approach, the estate continues to operate within the traditional Spanish classification system. Interestingly, for its single-parcel wines, ageing in concrete is preferred — an approach that, while enhancing purity, precludes the wines from being labelled as Gran Reserva.

Albillo Mayor, Cosecha, 2023: A poised and well-judged vintage. Aromatically, it sits between the exuberance of 2021 and the broader richness of 2022, offering a more harmonious middle ground. Notes of lemon zest, ripe plum and white flowers lead, with discreet oak lending a gentle buttery nuance. The palate is fresh and textural, underpinned by bright acidity and a subtle chalky grip. Balanced, composed and highly drinkable.

Albillo Mayor, Crianza, 2022: More layered and gastronomic in style. The nose opens with toasted almonds, sponge cake and delicate blossom, followed by baked apple, mango yoghurt and a subtle touch of sweet spice (cinnamon, nutmeg). The palate is broad and generous, yet retains a surprising acid backbone. A light lactic note adds complexity, while a fine, lingering bitterness on the finish brings length and structure.

Tempranillo, Cosecha, 2022: The most immediate and fruit-driven expression of the range. Aromas of fresh ripe and concentrated red cherry, raspberry and wild strawberry lead the nose, accompanied by hints of violet and a touch of liquorice. The palate is vibrant and approachable, with supple tannins and bright acidity lending freshness throughout. Juicy red fruit persists on the finish, making for an energetic and highly drinkable wine. Vinified partly in stainless steel and partly in oak barrels.

Tempranillo, Reserva, 2019: This wine finds itself in a sweet spot, combining the harmony and nuance that come with bottle age while still possessing ample potential for further development. Oak is employed with notable restraint: although Reserva regulations require a proportion of new oak, only 10% new French oak was used during malolactic fermentation, with the remainder matured in seasoned French barrels. The result is a wine of remarkable class and balance, where elegance and tamed power take precedence over overt oak influence. The palate is structured and refined, with polished tannins supporting a core of concentrated fruit. Subtle savoury nuances emerge with aeration, while balanced acidity preserves freshness.

Tinto Gumiel, 2021: The highest expression of the estate can be found in the Gumiel plot, located on the road towards the village of the same name. Facing east to southeast, this site benefits from a cooler exposure, avoiding excessive solar intensity. Planted with vines of around 60 years of age, it was selected not simply for vine age, but for the freshness it consistently delivers. The nose is finely perfumed, combining dark cherry, blackberry and floral notes with subtle mineral undertones and delicate oak spice. The palate defies expectations of Ribera del Duero's more muscular style. Rather than power, it offers remarkable delicacy and an almost ethereal texture. There is a Burgundian sensibility to its expression — as if Burgundy had weirdly found a foothold in Ribera del Duero — yet without ever losing its sense of place or its varietal DNA.

Os Lusíadas: a Different Face of the Douro

Founded in 2009, with a small cellar completed in 2014, Os Lusíadas reflects M. Chapoutier’s long-standing fascination with schist. The ambition from the outset was clear: to craft a great terroir-driven wine. The estate is deliberately small, total production remains limited, at around 30,000 bottles annually, reinforcing the project’s artisanal scale.

Located in the Cima Corgo, near Pinhão, in the village of São João de Pesqueira, the vineyards sit within a sub-valley of the Douro Valley.

Alongside the Touriga Nacional, a field blend of traditional white varieties — Rabigato, Gouveio, Códega do Larinho and Viosinho — forms the basis of the whites. These are rooted in old granitic soils, which naturally favour a style of winemaking geared towards precision and freshness. Fermentation is therefore primarily carried out in stainless steel, while the top cuvées see ageing in older demi-muids to build texture without overt oak influence.

Eleivera, Branco, 2023: Marked by a distinctive granitic imprint, the nose opens with a dusty, mineral character, layered with notes of pollen, chamomile, sage and gorse. Juicy white stone fruits — apricot pith and flat peach — bring generosity, while a subtle tropical nuance adds lift. The palate is rounded and glyceric rather than vertical, yet retains an integrated freshness throughout. Clean and precise, enhances fruit clarity, and it finishes on a pleasant, gently bitter citrus pith note. An appealing and highly drinkable wine, offering notable value.

Harvest takes place relatively early, towards the end of August, a decision that plays a crucial role in shaping the wines’ profile. In this context, Touriga Nacional — historically associated with Port production — takes on a different identity: fresher, more lifted, and far more transparent in its expression.

Eleivera, Tinto, 2023: Aromatic and expressive, with violet notes leading into a mix of wild red fruits — strawberry, bramble and mulberry — interwoven with foresty herbal tones, balsamic hints, pine and a touch of graphite dust. On the palate, it is energetic and flavourful, showing good concentration without excess weight. The tannins are present and nicely grippy, providing structure while maintaining a sense of lift and drinkability.

Miguel Crunia 

Director at Fìon, Edinburgh

#7 Harper's 50 Top Sommeliers UK 2024 & 2025 

Spanish Wine Specialist at Food & Wines From Spain & Wine Scholar Guild