1996 Cote Rotie
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Tasting notes
Even though production of the saturated opaque purple-colored 1996 Cote Rotie was only 30 hectoliters per hectare, the wine's acid is mouth-searingly high, which gives me pause for concern. However, it also possesses high extract levels and copious quantities of fruit. The knock-out aromatics consist of freshly ground pepper, licorice, black truffles, and cassis intermixed with smoked herbs and roasted game birds. Rich and chewy, but tangy from its high acidity, this wine requires 2-3 years of cellaring; it should keep for 15. The acidity will keep it fresh for many years, but will it ever be seductive? Importer: Martine's Wines, San Rafael, CA; tel. (415) 485-1800
Critic scores
Robert Parker
Stephen Tanzer, Vinous
More reviews and scores
Good ruby-red. Complex, spicy, moderately ripe aromas of raspberry, coffee, animal fur and game, plus a hint of cocoa powder. Supple and smooth on entry, then slightly bound-up and tart on the back end. But this grew more and more interesting in the glass. This will need several years of aging due to its acidity, says winemaker, Bernard Burgaud, who compared it, perhaps overoptimistically, to the '88. 1997, he adds, is more like 1989.