2003 Cote Rotie Cuvee Classique
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Rostaing’s 2003 Cote Rotie (now labeled as Ampodium), which was harvested amazingly on August 22nd, offers fabulous richness and depth, with layers of plum, black raspberry, spice and toast on the nose. This all flows to a full-bodied, voluptuously textured Cote Rotie that has impressive cut and focus, sweet tannin and a rocking finish. Hard to resist now, it has another 8-10 years of longevity.
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Robert Parker
Robert Parker
Altre recensioni e punteggi
Medium ruby with a bright rim. High-pitched nose offers an array of spicy red berry scents and notes of iodine, rose and cigar smoke. Crisp and lithe, with tangy raspberry and redcurrant flavors deepening with air and taking on a darker cherry tone. Nicely combines focus and energy with weight and power.
(includes all of Rostaing's holdings except for his top two, Cote Blonde and La Landonne) Medium-deep red. Musky aromas of blackberry, raspberry, smoked meat and pepper. Rich, ripe and spicy, with rather wild, sweet flavors of dark fruits, truffle, leather and nutty oak. Tasted alongside the 2001 example, this came across as richer but less sappy. Finishes with an almost caramelly sweetness. Mostly from fruit in the Cote Brune and La Viaillere. "But is it Cote-Rotie?" asks Rostaing. I don't think it could be anything else.
The 2003 Cote Rotie Cuvee Classique, in which 100% stems were utilized during the vinification, is a surprisingly refined, elegant effort with higher than normal alcohol as well as amazing extraction and richness. This supple-textured Cote Rotie is best consumed during its first 7-8 years of life. Rostaing told me that in 2003 he only produced 40% of his normal crop, and even more bizarre, he began the harvest on August 21st. Virtually everything in his cellar is over 14% alcohol. One of France’s top sources of Cote Rotie, Rostaing’s intelligent policy about upbringing in both barrels and demi-muids as well as his flexibility about racking and filtration reflect his meticulousness at all stages of winemaking. He did refuse to acidify in 2003 despite extremely low levels of acidity and high pH’s, but he said that actual acidities seemed to go up at the end of fermentation since there seemed to be more acid trapped in the interior of the grapes than in the skins. This is a great vintage for Rostaing, even more exotic and richer than his 1999s. P.S. By the way, if you cannot afford or find Rostaing’s Cote Roties, he owns 30 acres of vineyards in the Coteaux du Languedoc and his soft, fleshy 2003 Pech-Chaud (a blend of 95% Syrah and 5% Grenache) is very Cote Rotie-like. It is ideal for drinking during its first 3-4 years of life. Rostaing’s importer status is not yet settled.