M. Chapoutier Bila Haut Occultum Lapidem 2016 - Stirling Fine Wines
Curbside Pickup Available - Choose Option During Checkout
Stirling Fine Wines Stirling Fine Wines
M. Chapoutier Bila Haut Occultum Lapidem 2016
SKU: 03945

M. Chapoutier Bila Haut Occultum Lapidem 2016

  • we91
  • wa89-91
  • ws89

750ml
$29.99

Available for:
Pickup
Shipping
Share
Category Red Wine
Varietals
Region France, Languedoc-Roussillon, Cotes de Roussillon
Brand M. Chapoutier
Alcohol/vol 15%
Colour: Great dark garnet-red. Nose: The first nose is quite closed with a dominant of graphitic, leather, and then intense aromas of pepper, black fruits and scrubs. Palate: The attack is rich, dense. Then the wine is fleshy and solar. The final is sappy served by delicate tannins and a great freshness. Recommended food pairing: beef meat. Serving temperature: 17-18°C. Sommelier's recommendation: We recommend to decant this wine. Ageing potential: 5 to 10 years.
Wine Enthusiast
  • we91

This wine is initially quiet and reserved, with light blackberry paste and black-cherry tones that are spiced by hints of dark chocolate, licorice and turned earth. The palate boasts a firm, tannic structure and bright acidity, with flavors of tobacco, chocolate, black plum and blackberry. Herbal and spicy root overtones linger on the close.

Lauren Buzzeo, October 2019
Wine Advocate
  • wa89-91

Tasted just two weeks prior to bottling, the 2016 Côtes de Roussillon Villages Latour de France Occultum Lapidem was in fine form. Tarry, blueberry notes from the high-altitude Syrah dominate, but they're rounded out by Grenache's cherry fruit in this medium to full-bodied wine. Grown at 350 meters above sea level, it shows admirable restraint and fine, silky tannins for a wine from a hot, dry vintage.

Joe Czerwinski, April 2018
Wine Spectator
  • ws89

Black olive and kirsch notes have a meaty edge in this concentrated red, with supple, full tannins flanking the herb, hot stone and savory spice elements on the finish. Grenache, Syrah and Carignan. Drink now through 2023.

Gillian Sciaretta, December 2018