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M. Chapoutier

It is impossible to talk about the M. Chapoutier company without referring to 1808, the year it all began. Let’s put the year in context and look at what has happened since then. It was almost 210 years ago...

In 1808, Calvet et Compagnie in the Rue de l’Hermitage in Tain was created, the premises were moved over to Octave Calvet. The company was then bought over and started to export wines to Holland, Switzerland and Germany. When one of the partners retired, Marius, one of the founders changed the name of the company to “Chapoutier et Compagnie”. In 1928, he then bought the La Ciboise property (1.15 hectares) and 1 year later created the new M. Chapoutier winery at the food of the Hermitage hill. His son succeeded the business in 1937.

In 1989, wine maker Michel Chapoutier curated the first ‘plot selections’ and in 1990, he became the head of the company and began applying his belief in biodynamic cultivation. Today, Mathilde and Maxime brought a new generation in joining Corinne and Michel Chapoutier and perpetuate the tradition of a family business, continuing to share a very particular vision of the world of vine – a philosophy based on the concept of ‘terroir, continuing to uphold the convictions that make M. Chapoutier the most admired brand name in French wines worldwide.


Humility is at the heart of the M. CHAPOUTIER soul. Nature always has the final say. The winemaker observes, decides and guides nature in the most respectful way possible. ‘Fac et spera’ (do and hope), has become the family currency, an ethos which has given rise to three fundamental values. Our founding values.


Opening to biodynamics is first of all about observing, noticing and acting. Some agricultural methods erode the soils and weaken them, they stifle biological life regardless how important it is. This observation led us to taking a stand and daring a disruptive move. Since 1991, biodynamics is at the heart M. CHAPOUTIER’s philosophy. 


Michel Chapoutier claims to be a chineur. He creates terroirs where no one would dare to, where no one would bet a cent. In the Rhône Valley, the cradle of our Maison, then in Roussillon, Australia and Portugal, the terroirs were waiting for the right time to reveal themselves. The terroir is a combination of soil, climate and man’s know-how. Getting the best possible snapshot of a terroir is the art of the vintner.