2013 Jean-Michel Stephan Côte-Rôtie

Community Tasting Notes (9) Avg Score: 90.7 points

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  3/6/2024 - remyworldpeace wrote: 92 Points

  Distinct, interesting nose. Black olives dominate, some brine, touch of Bret (?) Reflected in a medicinal, minty character and some forest floor. Not much fruit. Surprising complexity on palate, some dark berries but still dominated by the briney, barnyard characteristics. Incense and a bloody meaty note. Not surprised this is a more natural wine. Works for what it is and was interesting and complex!

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  1/30/2021 - d'Artagnan wrote: 90 Points

  Il a besoin d’aération pour évacuer le gaz carbonique et des effluves d’écurie typiques des vins natures. Ce côté nature ne me dérange toutefois pas, car c’est plutôt bien maîtrisé et le vin montre beaucoup d’éclat.
  
  Jolie bouche fringante, sur des notes de framboises et de poivre. C’est frais et pimpant, charmeur, avec un fruit d’une belle pureté. Seul bémol, une finale plutôt courte et sans complexité. Très bon. 90 pts

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  5/14/2019 - stayhappy21 wrote: 91 Points

  Drank this at Famous Treasure to share with a group of wine enthusiasts over dinner. Theme of the evening: Wines from Rhone.
  
  Another star of the evening. Deep purple with notes of berries, currants, vanilla and an interesting nose with peppered spices and herbs. Earth, leather with crushed pepper after 30 minutes in the decanter evolved during the evening.
  
  A wholesome and interesting wine that managed to restrained its energy and power but still delivered pleasure and satisfaction. Wonderful.

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  7/9/2017 - Avicenne wrote: 88 Points

  SAQ N° 12823320 79$
  Avec agneau de kamouraska à la provencale.
  90% syrah, 10% viognier.
  Bio au boute.
  
  SAQ a écrit une petite note sur la page de ce vin.
  *Plusieurs producteurs de vins nature conservent à dessein une légère touche de gaz carbonique qui protège le vin. Il suffit de le passer en carafe vigoureusement lors de l’ouverture et d’agiter un peu la carafe pour que le gaz s’échappe. »
  Démarche mandatoire, car le petit perlant est assez déstabilisant, pour ne pas dire ragoutant. Sans parler du bouquet pourri d'étable.
  
  Après quoi, ça reste mes convives un peu réticents.
  Robe violette, discrètement trouble.
  Bouquet d'abord très poivré qui devient un peu plus floral 2-3 hres plus tard.
  Bouche qui me surprend un peu, fruits noirs natures, bleuets? Moyennement ample, tannins asséchants au départ qui se polissent après 2-3 hres. Reste un brin d'astringence non-désagréable. Arrière gout toasté style hickory. Longueur moyenne.
  
  Style très distinct. Un côté nature bien affirmé. C'est intéressant, mais malheureusement pas accessible à tous les palais.
  Je ne pense pas en faire un achat régulier et ne vois pas le potentiel de vieillissement pour garde longue à moyenne.
  ***

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  4/16/2017 - Xavier Auerbach wrote: 90 Points

  A private lunch (Restaurant Meliefste, Wolphaartsdijk, NL): Vin nature from Côte Rôtie, a blend of 90% Syrah and 10% Viognier, no sulphur added during (semi-carbonic) vinification, 16 months in new and second year oak, 5 mg/l of sulphite added at bottling. Double decanted. Deep and rich colour, well extracted; deep and complex nose needs time and oxygen to open up (initially it smells like a dung cart) to red and black berries, liquorice, cream, spices, candied violets, red meat, black pepper, but it retains an aroma of horse stables and the touch of carbon dioxide never really goes away; the palate is fresh and tannic, tight and energetic, with lots of polyphenols from the skins and the stems; initially the finish is slightly raw, unruly but not quite beery, and short, but this too improves with extended aeration. This is certainly an interesting wine with lots of (almost primordial) power and energy, and I admire the producer's intentions and efforts, but I really don't see the added value of diverting from the classical style. Note: remains completely intact in the open bottle for over 48 hours. Sturdy stuff.

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