Cote Rotie

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Overview

Cote Rotie is the northernmost appellation in the Rhone Valley, its vineyards climb the spectacular hill rising behind the village of Ampuis on the western banks of the Rhone River. With 310 hectares, this is some of the steepest vineyards in Europe, with altitudes reaching above 330 metres and hillside gradient up to 80 degrees. The terraced vineyards are difficult to cultivate which left much of the area desolate for decades until the 1970s. The qua. . . Read More >

Overview

Despite its name, which translates the “roasted slope”, in reality Cote Rotie is slightly cooler and more temperate than the rest of the Rhone valley, due to its location in the northernmost part of the region. Yet the steep, mostly east- and southeast-facing slopes catch enough sun to produce Syrah of majestic quality.

The soils are composed of granite and schist predominantly, but this varies across the appellation. For instance, the Cote Blonde vineyards, in the southern part of the appellation, have lighter coloured soils composed of sand, limestone, granite and schist, whereas the Cote Brune vineyards, in the northern part of the appellation, have darker soils of red clay, iron and granite, schist and limestone.

Key Grape Varieties

Cote Rotie is a red wine appellation, and the variety Syrah is king, yet by law, producers are allowed to include up to 20% of the white variety Viognier in the blend, although in reality, very few do.

Cote Rotie wines, are intensely dark in colour, and has a concentrated sweet black cherry fruit profile, along with aromas redolent of violets, black pepper, black olives, and smoked meat; the palate is full bodied and velvety yet fresh and firm in structure.

Food Pairing

Classic food matches for Cote Rotie, include grilled or barbecued steak and beef, with dried herbs, black olives, and mushrooms. Cote Rotie are also a great match for cheese boards, with the only exceptions being the most pungent ones, such as for example blue cheese.