Cote Rotie Flashcards
Jamet: Inaugural vintage
1976 - vineyard acquisition and farming began in 1950 by Joseph Jamet
Jamet: Major vineyard sites
Côte Brune: schist
Côte Rozier: schist
La Landonne: schist
La Gerine: schist
Côte Blonde: granite
Lancement: granite
What is Jamet’s single vineyard bottling?
Côte Brune, produced every vintage
Jamet: Punchdowns v. Pumpovers
Punchdowns for destemmed lots,
pumpovers for whole cluster lots
Jamet: Oak treatment
20% new on Côte-Rôtie
35% new on Côte Brune
225L and 550L barrels
Who is the current head of Domaine Jamet?
Jean-Paul Jamet; his brother Jean-Luc left in 2013, taking the Lancement parcel with him.
Gentaz-Derviaux: Last vintage
1993
Gentaz-Derviaux: Major vintages
1978, 1985, 1988, 1989, 1990
Rostaing: First Vintage
1971
Rostaing: Inheritance
The vineyards of Marius Gentaz-Derviaux and Albert Derviaux via his wife, Christine (daughter of Albert and niece of Marius): 4.4ha in total.
Rostaing: Wines
Classique. 100% Syrah from all of the lieux-dits except for La Landonne and Côte Blonde. Called Cuvée Ampodium in the USA.
La Landonne
Côte Blonde (includes 5% viognier; the other bottlings are 100% Syrah)
Condrieu “La Bonnette”: from Cote Bonnette and Sainte-Agathe
Rostaing: Vineyards
Côte-Rôtie:
La Landonne (iron oxide, schist)
Fongeant
Côte Brune
Côte Blonde: (decomposed granite)
La Viallière
Condrieu:
Côte Bonnette (granite, clay)
Côte Châtillon
Sainte-Agathe (granite)
Rostaing: Winemaking
Partial destemming - higher % in Classique than the single vineyards (30-40% in Classique, 10% in single vineyards)
Fermented in stainless steel
Aged in barrique and 550L demi-muid, max 20% new
Fining, no filtering
The Condrieu has been fermented and aged entirely in stainless steel since 1998 and completes its malolactic fermentation.
What is Domaine Puech-Chaud?
Rostaing’s Languedoc property, on the eastern edge between Nimes and Sommières in Langlade
Guigal: Origins
Founded in 1946 by Etienne Guigal after working as cellarmaster for Vidal-Fleury for 15 years. Marcel joined in 1961. The major turning point came in 1984 when E. Guigal bought Vidal-Fleury and its 12ha of vines, roughly 35% of the Côte Rôtie harvest.
Guigal: Winemaking
Hand-harvested (at least the estate wines)
Destemmed as merited by vintage
Sulphur applied pre-fermentation, which has cut usage in half
Pumpovers for lots from Blonde, Punchdowns for lots from Brune
Where do Guigal’s barrels come from ?
Coopered by Seguin-Moreau at the Chateau d’Ampuis; Guigal is a partner in the business, so essentially coopers in house.
Guigal: Aging
36mos for Brune et Blonde
38mos for Chateau d’Ampuis
42mos for La La’s and Ex-Voto
100% new oak for La La’s, Ex-Voto, and Condrieu La Doriane as well.
Chateau d’Ampuis
93% Syrah, 7% Viogner from 3 climats in Côte Blonde and 4 climats in Côte Brune, average age 40-50 years. First vintage 1995.
La Mouline
89/11, average vine age 60 years. Climat on the Côte Blonde. First vintage 1966.
La Landonne
100% Syrah, average vine age 20 years. First vintage 1978.
La Turque
93/7, from a climat on the Côte Brune planted in 1980. First vintage 1985.
Ex-Voto
Guigal’s Ermitage bottlings
White: 93 Marsanne/7 Roussane from l’Hermite and Murets
Red: Bessards, l’Hermite, Greffieux, Murets
Guigal: Total Production
90,000 cases, including the negoce
