Neve Rouge Côte-Rôtie

Image 5-6-20 at 2.58 PM“Biodynamic. Cask sample. Aged for 18 months in barrique and demi-muids, approximately 25% new. Black cherry and spice on the nose with very furry, brusque tannins. The structure will take a long time to soften. “ – Jancis Robinson 

APPEARANCE: Deep ruby

NOSE: Raspberry, a hint of violet, a touch of black olive tapenade, with spices (rosemary, predominantly) 

PALATE: Full flavored, elegant and very well structured. Nicely balancing red fruit (raspberry) and notes of black olive and spice

APPELLATION: Côte-Rôtie

VARIETAL: 100% Syrah

TERROIR: This wine comes from a hillside with a lovely south-southeast exposure in a lieu-dit known as Neve in the commune of Ampuis. The soil here is composed of schist and mica-schist, with some seams of ground soil in the mid-section of the hillside.

VINIFICATION: Hand-harvested at maturity. The vinification takes place in rough concrete tanks. The harvested grapes are completely de- stemmed. Native yeasts are used for the alcoholic fermentation. During the fermentation, the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, followed by some cap punching. The maceration is completed by a stirring of the lees over the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.

Alcohol:14%

Aging: The wines go into barrel “hot” after their running-off and 24- 48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Ageing is carried out entirely in 228-litre barrels (pièces bourguignonnes), of which 25-30% are new. The wine is racked at the end of the winter. Ageing can last 14-18 months depending on the vintage and our tastings of the wine.

GASTRONOMY: Roast, small game (pheasant), roasted quail and black truffle. Serving Temperature: 64-66°F Ageing Potential:  >20years