I'm a big fan of Yves Cuilleron products. This Cote Rotie is serious and designed to be age worthy. One for the cellar. Terroir driven showing lots of mineral and loamy dark earth. The fruit and acid are there with high levels of tannin, but only time can knit all these components together into a cohesive whole. A burly wine with the gravitas to command attention and respect. Hoo boy.
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Dark reddish garnet in color. Full, forward & fragrant nose of ripe fruit aromas of cherries, blackberries & cassis with overtones of spice & floral notes of violets & earthy/dusty notes, loam, spices, pepper, mint & cedar in the background. Full bodied with a good concentration of balanced & smooth textured ripe fruit flavors of cherries, blueberries & cassis with spices, pepper, herbs, minerals & a hint of vanilla/oak. Long lingering finish. Drinks quite well at present with decanting & extended airing but has the structure to continue developing with additional aging at which time, it may merit a higher score. A blend of 95% Syrah & 5% Vognier.
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2020 Rhone's (Bottega Coco): Oak more prevalent here; caramel; sweet spice, blackberry with a little blackcurrant note, rich, ripe and powerful but without being over done, slight cedar, oak starts to blow off with time and agitation. Juicy tends to medium plus intensity acidity, wild blackberry and blackcurrant, silky drying tannins persists long, balanced, time,
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More mineral and fresh and floral on the nose. And more mineral and tight on the palate as well. Second sip and taste way more interesting. Way more opened up.
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Red Rhones with Bill: Pepper, cranberry, smoke and herb. Feels a bit janky on the palate, with the acid not sitting nicely with the very light fruit. Will hopefully mesh with time but was tough to enjoy tonight.
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Origin: 4 ha of south/southeast facing vines on the north of AOP. “Madinière” is not the district but the name of the stream at the foot of the hill. Soil: schists typical of the north of this AOC area. Grape variety: Syrah. Viticulture: high-density planting (8,000-10,000 vines per hectare). No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation. Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts. Maturing: 18 months in barriques. Style: a pleasant, moreish nose of dark fruits, roasted notes and menthol to finish. On the palate, harmonious and juicy. Fresh, sprightly finish. Subtle, silky tannins. Ageing: drink for the primary aromas during the first 5 years, or for the secondary aromas up to 10 years and more. Pairing: red meats (e.g. shepherd’s pie with duck confit, Jerusalem artichoke and truffle
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12/16/2023 - vino vidi vici Likes this wine:
I'm a big fan of Yves Cuilleron products. This Cote Rotie is serious and designed to be age worthy. One for the cellar. Terroir driven showing lots of mineral and loamy dark earth. The fruit and acid are there with high levels of tannin, but only time can knit all these components together into a cohesive whole. A burly wine with the gravitas to command attention and respect. Hoo boy.
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11/25/2023 - Vinnut Likes this wine: 91 Points
Dark reddish garnet in color. Full, forward & fragrant nose of ripe fruit aromas of cherries, blackberries & cassis with overtones of spice & floral notes of violets & earthy/dusty notes, loam, spices, pepper, mint & cedar in the background. Full bodied with a good concentration of balanced & smooth textured ripe fruit flavors of cherries, blueberries & cassis with spices, pepper, herbs, minerals & a hint of vanilla/oak. Long lingering finish. Drinks quite well at present with decanting & extended airing but has the structure to continue developing with additional aging at which time, it may merit a higher score. A blend of 95% Syrah & 5% Vognier.
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9/20/2023 - chatters wrote:
2020 Rhone's (Bottega Coco): Oak more prevalent here; caramel; sweet spice, blackberry with a little blackcurrant note, rich, ripe and powerful but without being over done, slight cedar, oak starts to blow off with time and agitation. Juicy tends to medium plus intensity acidity, wild blackberry and blackcurrant, silky drying tannins persists long, balanced, time,
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11/10/2022 - Ben Christiansen wrote:
Dark and spicy and powerful.
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11/8/2022 - Ben Christiansen wrote:
More mineral and fresh and floral on the nose. And more mineral and tight on the palate as well. Second sip and taste way more interesting. Way more opened up.
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9/20/2022 - CamWheeler wrote: 86 Points
Red Rhones with Bill: Pepper, cranberry, smoke and herb. Feels a bit janky on the palate, with the acid not sitting nicely with the very light fruit. Will hopefully mesh with time but was tough to enjoy tonight.
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9/3/2022 - bluesnjazz535 wrote:
Origin: 4 ha of south/southeast facing vines on the north of AOP. “Madinière” is not the district but the name of the stream at the foot of the hill.
Soil: schists typical of the north of this AOC area.
Grape variety: Syrah.
Viticulture: high-density planting (8,000-10,000 vines per hectare). No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.
Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented
in barriques with native yeasts.
Maturing: 18 months in barriques.
Style: a pleasant, moreish nose of dark fruits, roasted notes and menthol to finish. On the palate, harmonious and juicy. Fresh, sprightly finish. Subtle, silky tannins.
Ageing: drink for the primary aromas during the first 5 years, or for the secondary aromas up to 10 years and more.
Pairing: red meats (e.g. shepherd’s pie with duck confit, Jerusalem artichoke and truffle
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