Tasting Notes
Vinification: Côte Rôtie is the most northern appellation in the Rhône Valley. Naturally extreme with its vertical hillsides, reaching up to 60 ̊, at an altitude between 180m and 325 meters above sea level. The appellation covers about 308 hectares with 73 individual plot names. J.Denuzière Côte Rôtie comes from various plots located in Ampuis and Saint Cyr sur Rhône. Côte-Rôtie is the only red cru in the Northern Côtes du Rhône to plant Viognier (up to 20%) alongside Syrah. Syrah produces quality wines, rich in colors and tannin while the Viognier complements adding finesse and pretty aromas. 2000 years ago, the Roman authors Pliny the Elder and Martial, and the Greek, Plutarch, sang the praises of Côte-Rôtie wines, which they knew as “wine of Vienne”. The first written documents that make mention of Ampuis and Côte-Rôtie date from the 6th century. During the Middle Ages and the Renaissance, the 13th century saw the reputation of Ampuis’ wines grow even further, and records show wine from Côte-Rôtie being served in the great halls of the princes of England, Russia, Prussia, and of course France. While it proved resistant to phylloxera and other diseases, the Great War of 1914-1918 claimed 150 winemakers, as a consequence many of the hillsides fell out of use. In 1960, only 60 hectares of production remained, but the 1980's saw the vineyard’s revival. The appellation was given fresh impetus and acquired international renown. (www.rhone-wines.com) Manual harvest in small boxes, the grapes are partly destemmed in the cellar on arrival, then crushed and transferred into vats. Fermentation takes three to five weeks to complete, daily punch down and bâtonnage, malolactic fermentation is done in 225, 300 and 600 liters oak barrels, aged for fifteen to eighteen months. Tasting Notes: Color: Dark with purple hues. Nose: Elegant and complex nose with ripe blackcurrant, violet, spices and notes of roasted coffee beans. Palate: It is opulent and delicate at once, with fine tannins and fresh acidity. Layered and rich with great length. Other: Serve at 60 ̊ Farenheight, it is better to serve a little chilled, the cooler temperature will provide more freshness and lift. It will pair well with duck, game, braised meat or stews.
