Condrieu, La Bonnette
    René Rostaing

    Condrieu, La Bonnette,



    René Rostaing, Condrieu, La Bonnette, 2011

    Justerini & Brooks Tasting note
    René Rostaing, Condrieu, La Bonnette, 2011

    A Condrieu of exuberance and class. Mineral character mixed with ripe peaches and citrus peel notes. Generous but properly structured, a fine balance not too heavy; very good indeed. Fermented and aged in steel tank with malolactic fermentation blocked, this is therefore a very vibrant, juicy style of Condrieu.

    Josh Raynolds, Vinous
    Pale gold. Highly expressive aromas of nectarine, orange zest and white flowers are enlivened by a strong mineral accent. Silky, expansive pit fruit and floral flavors show outstanding energy and focus, with tangy acidity adding lift. Closes with gentle mineral bite, a touch of honeysuckle and superb lingering sweetness.
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    René Rostaing

    René Rostaing

    René’s vineyard fervour, traditional whole bunch fermentation technique and favoured use of 600 litre demi-muid casks which don’t stamp too much wood flavour onto the wine, have for years resulted in some of the Côte Rôtie’s most intense, vital and sought-after wines. His son Pierre took the helm since the 2015 vintage and looks to be filling some qute big shoes. He has kept his father's style, 90-100% whole bunch ferment and less than 10% new oak ageing, whilst adding additional precision and intensity to the wines. The Cuvée Ampodium is a blend dominated by the produce of La Viaillère and Tupin that always shows a hallmark refinement and juiciness. His La Landonne is typically muscular and backward when young that after 8+ years develops into a whole spectrum of savoury meat and hedgerow fruit flavours. However, his flagship wine, Côte Blonde goes against the grain of the widespread clichés about the effeminacy and delicacy of Côte Blonde wines. Although it does benefit from the floral effects of the 2-3% Viognier added to the blend, its density and concentration requires a barrel maturation longer than the others and at least ten years bottle age is needed before it is approached. Chiselled and intense, it offers a saline chalk note to the brambly fruit. This has become one of the most respected estates in the region.

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