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Côte-Rôtie
Northern Rhône, France
redDeep ruby
Fragrant, savoury Syrah: smoked meat and violets.
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Côte-Rôtie and Hermitage side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Fragrant, savoury Syrah: smoked meat and violets.
The most powerful Syrah of France; dense and long-lived.
The shape of each wine, then each measure on the WSET scale.
These are close in structure; the differences are mostly in grape, aroma and place.
Côte-Rôtie: Syrah, sometimes co-fermented with up to 20% Viognier
Hermitage: Syrah (up to 15% white Marsanne/Roussanne allowed)
| Côte-Rôtie | Hermitage | |
|---|---|---|
| Grapes | Syrah, sometimes co-fermented with up to 20% Viognier | Syrah (up to 15% white Marsanne/Roussanne allowed) |
| Climate | Continental, steep south-east facing slopes | Continental, one south-facing granite hill |
| Soil | Schist and mica | Granite with loess and alluvium |
| Classification | AOC | AOC |
| Drinking window | 8–25 years | 15–40 years |
| Typical price | £40–£200 | £50–£250 |
| Food | Venison, grilled lamb, duck | Beef, game, aged cheeses |
| Producers to know | E. Guigal, Domaine Jamet, René Rostaing | Jean-Louis Chave, Paul Jaboulet Aîné (La Chapelle), M. Chapoutier |