Cote-Rotie La Landonne

In the glass

What it pairs with

• Grilled Salers beef ribeye
  Iron mineral tannins and the finest French beef are a natural match.
• Slow-roasted wild boar shoulder
  The wine's weight and mineral character meets slow-cooked game.
• Aged Comté cheese
  Nutty aged cheese softens the wine's powerful tannins.

How to serve Cote-Rotie La Landonne

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. Grilled Salers beef ribeye, Slow-roasted wild boar shoulder, Aged Comté cheese. Match the wine's structure to the dish's fat and salt.

History

Rene Rostaing inherited parcels on La Landonne from his father-in-law Albert Dervieux and began the separate bottling in 1971. The ferrous, iron-rich schist of the Cote Brune defines the wine's mineral character.

1. 1971: First separate La Landonne bottling from the Cote Brune parcels

Facts

Producer

Rene Rostaing · visiting guide

Grapes

Syrah (100%)

Classification

Cote-Rotie AOC

Oak

18 months in used French oak barriques and demi-muids

ABV

13.5%

Price

EUR 80-150 at retail

Drinking window

8-25 from vintage

First vintage

1971

Frequently asked about Cote-Rotie La Landonne

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