90% Syrah, 10% Viognier
| Vinification | Total destemming. Pre-fermentation maceration at cold temperatures, and post-fermentation at 30°C. Fermentation at 30°C. Malolactic fermentation in barrel. The extraction is long and gentle so as to obtain silky tannins. Each parcel is vinified and aged separately in order to preserve its unique characteristics. The wine is then blended to obtain a better balance between the power and the elegance of these terroirs. |
| Élevage | 18 months in oak barrels (30% new wood). |
| Vineyard Soil | The vines are planted on steep hillsides with an exposition to the south/southeast within the municipalities of Ampuis, Tupin, and Semons. The plots located farther north of the appellation are planted on soils composed of brown shale rock rich in iron oxide, whereas farther south the eroded Gneiss soils are more clayey and siliceous. |
| Harvest | The harvest is manually done at peak maturity of the grapes. Sorting on the vine if required. |
| Tasting Notes | The Côte-Rôtie is expressive and subtle at the same time. Delicate notes of blackcurrant at the start, with aromas of violet and black pepper. The velvety tannins linger on the palate. The finish has a harmonious, light, airy quality. |
| Cellaring | This wine drinks well in its youth, and develops delicious complexity with 10-15 years aging. |
90% Syrah, 10% Viognier. Expressive and subtle with blackcurrant and aromas of violet and black pepper. Velvety tannins.
