CÔTE-RÔTIE

Reds

Besides the origin (Côte Brune and/or Côte Blonde) which influences the wine, its particularity also depends on the proportion of Viognier added (20% max.) to the main grape variety, Syrah. Beneath its sumptuous dark purple color, one can guess a beautiful tannic structure confirmed in retro-nasal by persistent aromas: the mark of a great wine! Long and structured on the palate, with exceptional aromatic length that continues with age, Côte-Rôtie flirts first with fruity aromas such as raspberry, cherry, blackcurrant and blackberry, and floral, especially due to the violet of the Syrah. The slightly spicy flavors are well present: cinnamon, liquorice, pepper. The most impressive aromas that sometimes stand out are coffee, tobacco and cocoa.

➵ In Côte Brune, in the North, the soils are terraced and very steep slopes, made up of ferrous mica schists. The terroir gives very dark, tannic, powerful and animal wines. As they age, leather and undergrowth notes harmonise with aromas of violet and raspberry.

➵In Côte Blonde, on the other hand, the geology is more varied, but one notes the predominance of gneiss and granite in the extreme south of the appellation. The proportion of Viognier being more important, the wines are rounder, suppler and constitute an excellent aromatic bouquet. All the magic of blending a red and a white grape variety!

As it ages, the colour becomes more tile-red and the tannins fade. A Côte-Rôtie wine can easily be kept for 15 years, or even longer depending on the cuvée and vintage.

Reds

Small game stew; Red meats: offal, marinated meats, stewed beef, slow cooked leg of lamb or a prime rib of beef. White meats: Terrines, roast poultry, meat in sauce. Wild mushrooms to emphasize the aromas of undergrowth. Soft rind cheeses such as Saint Nectaire, Livarot. To be reserved for the most prestigious tables or festive days! However, avoid overly spicy dishes, as the wine itself is very powerful. During the first 8 years, remember to decant it two hours before serving.