Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 8 to 20 years from vintage.
vintage8 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryVery Long, Graphite And Violet finish

What it pairs with

  • Roast duck with black cherry sauce
    The wine's violet and dark cherry character embraces duck and cherry.
  • Lamb navarin with vegetables
    Classic French lamb stew is natural ground for mineral Cote-Rotie.
  • Lentils du Puy with smoked pork
    Earthy lentils and smoked pork echo the wine's savoury mineral quality.

How to serve Cote-Rotie

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Roast duck with black cherry sauce, Lamb navarin with vegetables, Lentils du Puy with smoked pork. Match the wine's structure to the dish's fat and salt.

History

Jean-Paul and Jean-Luc Jamet took over their father's vines in Ampuis and developed a philosophy of assembling all parcels into a single Cote-Rotie of exceptional complexity. The domaine is admired worldwide for this approach to Northern Rhone terroir.

  1. 1976: Jamet brothers found the domaine and begin separate estate Cote-Rotie bottling

Facts

Producer
Domaine Jamet · visiting guide
Grapes
Syrah (97%), Viognier (3%)
Classification
Cote-Rotie AOC
Oak
18-24 months in used French oak foudres and demi-muids
ABV
13.0%
Price
EUR 80-130 at retail
Drinking window
8-20 from vintage
First vintage
1976

Frequently asked about Cote-Rotie

What does Cote-Rotie taste like?

Structurally full-bodied, firm tannins, high acidity with a very long, graphite and violet finish.

When should I drink Cote-Rotie?

Drink 8-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Cote-Rotie?

Roast duck with black cherry sauce is the canonical pairing. Other strong matches include Lamb navarin with vegetables and Lentils du Puy with smoked pork. The wine's violet and dark cherry character embraces duck and cherry.

What grapes are in Cote-Rotie?

The blend is Syrah (97%), Viognier (3%). The wine is classified as Cote-Rotie AOC.

Tags

cellar worthy dry firm tannin full body high acid iconic mood contemplative mood elegant occasion cellar occasion gift occasion special old vines old world pairs with charcuterie pairs with game pairs with red meat price fine still red syrah viognier

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