2000 Cote Rotie
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Tasting notes
Syrah plus less than 1% Viognier, 25 year-old vines, 60% Côte Blonde, 40% Côte Brune, 35-42 hl/ha yield, 50% de-stemmed, 3-day pre-fermentation cold maceration, fermented in stainless steel, 21-28 day cuvaison, aged 18 months in French oak barrels (1/3 new). Mid ruby. Charred, tarry nose. Relatively light and dry. Desperately needs food! A solid though not ethereal effort. Acidity still there. Same score and drinking dates as the Monteillet but a very different, more traditional style of wine… (JR)
Critic scores
Average Score
Robert Parker
Jancis Robinson MW
More reviews and scores
The regular Cote Rotie is a 10,000-bottle cuvee aged in barrique (of which 30% is new), with 15% stems utilized during the fermentation. It enjoys a cold maceration in barrel, a technique common in both Burgundy and Cote Rotie, and recently implemented in Bordeaux. The sexy, friendly 2000 Cote Rotie is one of the vintage’s finest examples. A deep ruby color is followed by sweet, expansive aromas of black fruits, white flowers, pepper, and spice box. With low acidity, gorgeously textured, plump flavors, and an easygoing, sensual finish, it can be drunk now and over the next decade. Importer: Robert Kacher Selections, Washington, DC; tel. (202) 832-9083
(30% new barriques Medium ruby. Brooding aromas of raspberry, leather and pepper, along with bacon fat and spicy oak. Lush and smooth but sappy, with sound acidity for the year (and higher than that of the '99, according to Stephane). Not especially dense but elegantly styled. Finishes with fine tannins and a hint of leather.