M. Chapoutier
Ermitage de l'Oree Blanc
Ermitage
2009
Vintage
Varietal
Roussanne
Where it is, October 2026
Past Window: the full drinking arc closed in 2019.
This bottle is beyond its drinking horizon.
The ‘09 Ermitage de l'Oree Blanc.
M. Chapoutier Ermitage de l'Oree Blanc 2009 is a Roussanne from France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Ermitage Roussanne should offer ripe pear, yellow apple and honey, with a waxy texture and subtle floral aroma. The 2009 l'Oree Blanc is expected to feel broad and rounded, fresh acidity giving shape to the fruit and lending a gentle mineral edge to the palate. Beyond its listed horizon, it may finish with softer orchard fruit, dried herbs and a savory note rather than the clarity of a younger white wine.
The 2009 vintage
M. Chapoutier's 2009 Ermitage de l'Oree Blanc is a Roussanne from France.
About M. Chapoutier
M. Chapoutier's Ermitage de l'Oree Blanc is a Roussanne from France.
From the cellar: pair with
Pan-seared scallops with lemon butter
The pairing is scaled to the wine's full body.
Roasted duck breast with cherry glaze
The wine's fresh acidity keeps the pairing lively.
Aged Gruyère with honey and thyme
The pairing also suits the wine's full body.
More from Ermitage
Frequently Asked
What is M. Chapoutier Ermitage de l'Oree Blanc 2009?
M. Chapoutier Ermitage de l'Oree Blanc 2009 is a Roussanne from France.
When should M. Chapoutier Ermitage de l'Oree Blanc 2009 be opened?
The canonical CAI full drinking arc is 2010-2019. Within that arc, the peak window is 2012-2015. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with M. Chapoutier Ermitage de l'Oree Blanc 2009?
Pair this wine with Pan-seared scallops with lemon butter; Roasted duck breast with cherry glaze; or Aged Gruyère with honey and thyme.