Côte-Rôtie
Côte-Rôtie (French pronunciation: [kot ʁoti], meaning “roasted slope”) is a prestigious wine region of the northern Rhône Valley in France, renowned for its steep, terraced vineyards and distinctive red wines based on Syrah co-fermented with Viognier. It is one of the most celebrated appellations of the Rhône and is widely regarded for producing perfumed, ageworthy wines of great complexity.[1]
Background
Viticulture in Côte-Rôtie dates back to Roman times, with legends attributing the planting of the first vines to Emperor Probus in the 3rd century AD.[2] During the Middle Ages, the wines were traded along the Rhône River, gaining a reputation in Lyon and beyond. The appellation was officially recognised as an AOC in 1940, consolidating its identity as one of the key crus of the Northern Rhône.[3]
Geography and Vineyards
The vineyards of Côte-Rôtie are located around the town of Ampuis, north of Condrieu, on precipitous slopes that can reach gradients of 60%. The name “roasted slope” refers to the sun-drenched exposition of these terraces, which ensures full ripening of Syrah even in the relatively cool northern Rhône climate.[4]
The area is traditionally divided into two sectors:
- Côte Brune – with darker, schist-dominated soils, producing structured, tannic wines with notable ageing potential.
- Côte Blonde – with lighter granite and sandy soils, associated with more perfumed, elegant, and supple expressions.[5]
Grape Varieties and Characteristics
Syrah is the sole permitted red grape in Côte-Rôtie, but the appellation is unique in allowing co-fermentation with up to 20% Viognier.[6] The addition of Viognier can enhance aromatics, lending floral and stone-fruit notes, while softening tannic structure.
Wines from the Côte Brune tend to be denser and more robust, while those from the Côte Blonde are noted for finesse and fragrance. Many producers blend across lieux-dits to balance these characteristics, though some bottle wines from individual parcels.
Winemaking and Style
Traditional winemaking in Côte-Rôtie involves whole-cluster fermentation, extended maceration, and maturation in oak barrels, though practices vary considerably between producers.[7] The style is typically deeply coloured, with aromas of blackberry, violet, pepper, and smoked meat, alongside subtle floral lift from Viognier. With age, the wines develop complex notes of leather, truffle, and game.
Market and Reputation
Côte-Rôtie has emerged as one of the most prestigious Northern Rhône appellations, often compared with Hermitage and Cornas for quality and ageing potential. Its reputation was further enhanced in the late 20th century by leading domaines such as E. Guigal, whose “La Mouline”, “La Turque”, and “La Landonne” single-vineyard wines – known as the “La-La” trio – achieved international acclaim and helped raise the global profile of the appellation.[8]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Parker, Wines of the Rhône Valley, Simon & Schuster, 1995.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019.
- ↑ Livingstone-Learmonth, The Wines of the Northern Rhône, Infinite Ideas, 2019.
- ↑ Syndicat des Vignerons de Côte-Rôtie, cote-rotie.com. (French original)
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Parker, Wines of the Rhône Valley, Simon & Schuster, 1995.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019.