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The legacy of a dynasty can be a heavy burden to carry forward as progressive generations break with tradition, often with no alternative plan, divide holdings or leave the industry altogether. Families, where each successive heir has not only sustained but enhanced the family legacy, are rare and have much to be admired for.
One such dynasty was founded in 1808 as ‘Calvet et Compagnie’, which really came into its own in 1897 when Marius Chapoutier joined the company, then owned by Rodolphe Delehine, and it became known as Delepine et Chapoutier, exporting Rhône valley wines to Holland, Switzerland and Germany. With the passing away of Delepine in 1922, and then of Marius in 1937, the next Chapoutier, Marc took over the business and in 1955 renamed it, giving it the name it still bears today: M Chapoutier. Each successive generation expanded on the company’s holdings and portfolios, introducing a company ethos that is still adhered to.
Michel, the current custodian of the Chapoutier legacy, joined the company in 1989 and took over in 1990. While widening the company’s reach to countries as far apart as Australia and Portugal, he has elevated it into one of the world’s most admired French wine brands.
هذه القصة مأخوذة من طبعة Summer 2023 من Sommelier India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Summer 2023 من Sommelier India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Should wine be paired with food?
V Sanjay Kumar’s belief that good wine and food don’t go together was put to the test at a wine dinner where international wines were paired with Indian cuisine, course by course, by two experts in the field
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A Story of Terroir, Tradition and Timeless Elegance
Michele Shah takes us on a journey to the birthplace of one of Italy’s top sparkling wines Conegliano Valdobbiadene Prosecco Superiore DOCG
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Pushing Boundaries Argentina's Wine Evolution
On arecent visit to Argentina, Rosemary George discovers how the Argentine wine industry has changed since her last visit in 1989
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The call of FARMLORE
Kaveri Ponnapa meets Chef Johnson Ebenezer at Farmiore on the outskirts of Bengaluru, which she considers one of the best contempcorary restaurants she has dined at in recent months
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UNIQUE WHITE WINES
Give red wines a break, says Mira Advani Honeycutt, and discover a world of flavour from lesser known white wines along California’s Central Coast
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Small is beautiful ... and bubbly
Grower Champagne is attracting attention as small producers increase their focus on sustainability, authenticity and the environment, writes Ruma Singh, who met several Champagne producers brought over by Cellar 33 at ProWine Mumbai 2024
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A Celebration of Food, Wine and Storytelling
Pune’s Aragma restaurant provides a unique Culinary experience that elevates everyday Indian ingredients in creative dishes served with a dash of storytelling, writes Brinda Gill
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AMARO An Alluring Elixir
Despite its bitter taste, Amaro charms the palate with tts bouquet of botanical flavours, writes Brinda Gill
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Oenophile's notebook
Sous-Commanderie, New Delhi
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DOMAINE FAIVELEY Two Hundred Years Young
Reaymond Blak sketches miniature portraits of the Faiveley wines he tasted