2017 Domaine Chambeyron-Manin Cote-Rotie Cote Brune (750ml)

2017 Domaine Chambeyron-Manin Cote-Rotie Cote Brune (750ml)

We have 26 in stock.

Regular price $79.99 Sale

"This tiny domaine owns a mere half-hectare of vines in Côte-Brune and is as traditional a producer as one will find in the northern Rhône. The single wine that they bottle is whole-cluster-fermented in concrete tanks and then aged in neutral oak barrels for 18 months before being bottled without fining or filtration. While the 2016 shows the freshness and energy of the vintage to full effect, it also possesses the underlying structure and balance to assure a positive aging curve over at least the next decade and probably beyond. That said, I tend to really enjoy this wine, regardless of vintage, on the young side." - Josh Raynolds (Vinous)

"Opaque ruby. Ripe black and blue fruits, exotic spices, violet and olive paste on the intensely perfumed nose. Sappy black currant, boysenberry and candied violet flavors pick up spiciness and smoky minerality with aeration. Rich and weighty but energetic as well, finishing with fine delineation, harmonious tannins and strong, blue-fruit-driven persistence. Drinking window: 2023 - 2032. 93 points"
- Josh Raynolds (Vinous, March 2020)

At the southern end of Ampuis, Christianne Manin and her family own and operate Les Jardins de la Côte-Rôtie, a small market offering locally produced meats, cheeses, and produce. As traditional maraîchers, or grower producers, they grow and sell a variety of their vegetables which include radishes, spinach, chard and a variety of lettuces.

Luckily for us, they also cultivate a tiny parcel of vines in Côte-Rôtie. The .5 hectare parcel of vines is located directly above their home and cellar. Dedicated exclusively to the Serine clone of syrah, these 40-50 year old vines grow on iron rich schist laden soils of the Côte Brune. All of the vineyard work is done by hand, as the 50% slope must be very cautiously navigated. In the cellar, the grapes are vinified as whole cluster and via native yeasts in concrete tanks.

Upon the completion of fermentation, the wine is pressed off using a traditional basket press and transferred via gravity into 500L barrels (up to one third new, depending upon the vintage). The wine then ages for 18 months before being bottled unfined and unfiltered. Production is limited to approximately 165 cases per year.