The name Chapoutier has been present in the Rhône Valley since 1808. Winemaker Michel Chapoutier discusses how he’s succeeded in bucking long-standing traditions with daring and creativity in winemaking by applying biodynamic growing techniques.
Guests:
Michel Chapoutier
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Comments [1]
As a winegrower, I was excited to hear the interview with Michel Chapoutier - especially his clear and concise definition of "terroir".
Yet, though Leonard's intro and the blub on the showpage both mentioned Chapoutier's practice of the Bio-dynamic method, there was no discussion of it during the interview: very disappointing - what happened?
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