Take me to Tain - 90p

I took this image on Thursday May 24th 2012. Shot on an early iPhone, with dramatic use of filters. It’s of my good friend John Kaare and we’re at the Rhône river in the small village of Tain-l’Hermitage. An important city for wine, as it’s the epicentre for the famous Hermitage wines. 
We’d just completed a long day of filming, arriving in the picturesque village as the sun was setting. Eager to get a glass outside before the sun set, I ran into the reception of the hotel and got a random bottle of white. It was phenomenal. Rich and spicy, buttery but floral. It was unlike anything else I’ve tasted. It was a white Hermitage and my new favorite wine. As I was new to this style of wine, I was shocked and embarrassed as I entered my local Vinmonopolet store to stock up on my new everyday wine. It proved to be both rare and expensive, and very far from an everyday wine.
This was my introduction to the Marsanne and Rousanne grape.

Recently I visited the excellent Vinmonopolet store at Aker Brygge. One of the women working there waved me over and made me aware of the bottle we’ve selected as wine of the week. 
«This is from Saint-Péray, one of the most exciting regions to watch in that area. And it keeps getting better every single year» she said.  Saint-Péray is about half an hour drive south of Tain-l’Hermitage, where I had my Aha experience. 
«It has much more of a well cellared, expensive Burgundy style to it, than what you might expect. It’s 100% Marsanne», she continued. I was sold. Later that evening I tasted it; it was fantastic.

Tasting Notes

M. Chapoutier Haut-Chamblard 2021 - 399kr

Straw yellow colour. 
Lovely aromas of brioche, ripe yellow fruits, spice market and roasted hazelnuts. Quite complex and it just keeps developing with air.
Silky smooth in the mouth, with a delicate buttery texture. You also pick up the ripe fruits and spices. Brioche turns to toast on the pallet and it has a good acidity to balance it all out. Long and smooth aftertaste.
You could definitely cellar it for 5-6 years, but it drinks absolutely fabulous now, so why wait?


With food
Bring out your richest seafood dishes. Halibut with browned butter or cod with Hollandaise. It will also go well with chicken dishes and lean pork plates.