Description

The 2022 Côte-Rôtie Côte Blonde reveals intense aromas of cedar, blackberry, black cherry, graphite and a slice of orange rind. Full-bodied and structured by firm tannins with a hint of vanilla, the 2022 provides marked wood tannins that slightly detract from its elegance. Built like a brick wall, the Côte Blonde will require the most time to come around among Rostaing’s 2022s. Fermented with 100% whole clusters, it promises great complexity with patience. Nicolas Greinacher – Vinous Drink: 2032-2042 94 Points Gently fragrant jasmine and rose, very Côte Blonde in terms of aromatics. Soft, velvety mouthfeel with flavours of blackberry, cassis and more rose. Slightly higher alcohol and lower acidity than a typical year, not as tense and upright as some recent vintages, making for a luxurious, rich style of Côte-Rôtie. Four weeks in tank, 18 months in oak, limited new oak, natural yeasts and as many stems as possible. Matt Walls – Decanter Drink: 2026-2038 95 Points Pierre Rostaing presented a spectacular lineup of wines in 2022, placing them among the appellation’s finest. The Côte Rôtie Côte Brune is a knockout. These wines are dense, pure and brimming with personality. They are also built for the long haul, designed to reveal their brilliance only with time. Comparing the 2023 barrel samples to the 2022s I tasted last year, the 2022s exhibited more pronounced structure and density, while the 2023s show a rounder, more complete profile, even at this early stage. Although the 2023s might not rival the longevity of the 2022s, they are undeniably delicious, bursting with energy. Rostaing employs up to 100% whole-cluster fermentation for his reds, with the proportion of new oak kept at roughly 10% in recent vintages. Readers should also seek out Rostaing’s crisp 2023 Condrieu La Bonnette, a vibrant Viognier that undergoes neither oak aging nor malolactic fermentation