Wine Advisor
Bernard Burgaud, Cote Rotie 2016
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Description
Tasting notes
Reviewed by: Josh Raynolds
Deep brilliant ruby. Smoke-accented aromas of fresh dark berries, olive and pungent flowers, along with a hint of gaminess that builds with air. Chewy and spicy in the mouth, offering bitter cherry, cassis and floral pastille flavors that show very good depth and building sweetness. Chewy tannins frame the finish, which echoes the gamy note and lingers with strong, blue-fruit-driven persistence.
About the Producer
Origins of The Estate The tradition of vine growing and winemaking started at the beginning of the 20th century and the wine became one of the farm’s products. The wine was made in two wooden tanks and two concrete tanks. The production was for family consumption and two barrels were sold to the bistros in the neighbourhood and the surrounding villages. The wine was Roger Burgaud passion, so he bought and re-planted beautiful plots of land in the prestigious wine region Côte-Rotie. In 1980, Bernard Burgaud turned the family farm into a winery. The « Domaine Burgaud » was born. During 1980-2000, Bernard took over the land and re-planted abandoned vineyards. He belongs to a generation of winemakers who represent the renaissance of the Côte Rôtie. In 2020, Bernard’s son Pierre takes over the estate. The Estate Located in Ampuis, the historical heart of the Côte Rôtie, the estate has 5 ha (12 ac) of vines on the following “lieux dits”. Bernard Burgaud produces only one wine, their Côte Rôtie, that comes from several lieux-dits, including Côte Blonde, Champin, Leyat, Fongeant, Les Moutonnes, and Brosse. The average age of the vines is 40 years. Bernard Burgaud have just one blend per vintage, and don’t produce “cuvée speciale” or “cuvée parcelaire”. Bernard Burgaud is one of the more understated producers of the Côte-Rôtie appellation, making just one wine from 100% Syrah. Vinification Côte-Rôtie is the northernmost area where Syrah comes to maturity. In the north of Lyon, the grape doesn’t ripe fully. To have rich and concentrated wines that age well, they have to be extra careful. The choice of a variety of Syrah, yield control, quality of grapes, harvest date, etc. is very important. They harvest each parcel at its best, usually during September and October. Winemaking: they do total destemming to avoid dry tannins. They are undesirable in young wine and they do not bring anything interesting during aging. they use only their wild yeast because they are the part of the terroir / the appellation. Aging The wine ages in oak barrels of 228 liters. they renew 20% of barrels each year. More than 20% of the new oak (flavor) would bring too much wooden flavor and it would erase the terroir and the vintage.
