Wine Advisor
Rene Rostaing, Cote Rotie Ampodium 2006
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Description
Tasting notes
Reviewed by: Neal Martin
Perhaps not quite with the same class as the 2007, yet this still has a lovely nose with briary, blackberry, beef stock and a touch of kirsch. The palate is rather rustic but full of charm, very natural with good acidity and quite supple towards the viscous finish. Stylish, but not intellectual. Drink 2010-2018. Tasted November 2008.
Reviewed by: Robert M. Parker, Jr.
Rostaing’s 2006 Cote Rotie Classique is lighter than the 2005, as all of these cuvees tend to be, but it reveals beautiful balance and elegant raspberry and cherry fruit mixed with some vanillin, a hint of smoky bacon, and creamy black cherry and currant fruit. This wine should drink nicely for 12-14 years. Importer: Manny Berk, The Rare Wine Co., Sonoma, CA; tel. (707) 996-4484
Reviewed by: Robert M. Parker, Jr.
The 2006 Cote Rotie Classique reveals aromas and flavors of cassis, cherries, incense, bacon fat, licorice, and olives. It is a soft, luscious, elegant red to drink over the next 7-8 years. One of the benchmark producers of Cote Rotie, Rene Rostaing’s wines are made in a classic, traditional style, and are aged in either demi-muids or small barrels, a tiny percentage of which is new. Rostaing’s 25 acres spread throughout heritage sites on the two hillsides of the Cote Blonde and Cote Brune include some of the finest vineyards of the appellation. Importer: Manny Berk, The Rare Wine Co., Sonoma, CA; tel. (707) 996-4484
About the Producer
Rene Rostaing is quite famous in the Cote-Rotie area of the North Rhone. In 1971, there were only 0.47 hectares of vineyards, distributed in Cote Blonde and La Landonne. After inheritance and harvesting in recent years, the winery's vineyards have reached 6 hectares, and he also has 0.2 hectares of vineyards in Condrieu. The winery has introduced high-tech equipment in recent years, which can automatically stir and mix the grapes and grape skins. The soaking time can be as long as three weeks, which is longer than the average winery time, and the temperature is automatically raised to about 37 degrees, allowing the grape juice to absorb For more grape color and tannin, filtering before bottling depends on the quality of the wine of the year. If the winery believes that the safety is sufficient, the filtering action will not be carried out. Rostaing's general-grade Cote-Rotie and Cote Blonde are completely de-stemmed, while La Landonne is 50% de-stemmed. In theory, the wine is stronger and more resistant to aging and has more tannins. This winery produces five wines, basically Cuvee La Landonne is the best product of the winery, containing three vineyards, using 100% Syrah; next is the Cuvee Cote Blonde, containing two vineyards, which contains The 75-year-old vine is mainly made of Syrah, with a small proportion of Viognier added; in 1990, the owner inherited 3.5 hectares of vineyards from his father-in-law Albert Dervieux-Thaize, and later the wine was La Viailliere; The winery's general-grade wine, Cuvee Classique, is a blend of grapes from the three Cuvee plots above, mainly La Viaillere. The wine label only shows Cotie-Rotie without the Cuvee name, and uses 100% Syrah; in addition, in the Condrieu area, it is Liquor with the name of La Bonette, brewed by Viognier, with an annual output of about 160 cases, is not easy to find in Taiwan. The winery has two other VdP wines: Les Lezardes Syrah and Les Lezardes Viognier The owner also has Domaine de Puech Chaud in the Languedoc area of southern France. It produces one red and one white. The red wine is made with 80% Syrah. I am very interested to try it out and see how to use the exquisite technique of the Beilong winery. Brutal Syrah grapes from Xunhua South France.
