A very expressive yet robust La Landonne that parades super ripe plum and black cherry fruit with hints of mulled spice, fruit liqueur and crisp acids.
René’s vineyard fervour and favoured use of 600 litre demi-muid casks which don’t stamp too much wood flavour onto the wine, result in some of the region’s most concentrated and sought-after Côte Rôtie. His Cuvée Classique is a blend dominated by the produce of La Viaillère 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.
Côte Rôtie or "Roasted Slope" is a red wine appellation in the far north section of the Northern Rhône, whose revival was started in 1970s by Marcel Guigal and his famed single vineyard wines but whose history starts as far back as the Romans. Settled in the near by town of Vienne it is believed this could be where they first grew vines in Gaul. Plantings have expanded from 70ha in the 60s to well over 200ha today. The vines are east and south east facing, planted on sheer slopes of schist. The vineyards are so treacherously steep that winches are in use in parts. The north wine can whistle through the valley quite visciously here so vines are staked to hold them in place. Theoretically there are two dinstinct zones: The Côte Blonde, where there are ligther yellower soils producing floral feminine wines and the Côte Brune, where darker, heavier soils predominate making for bigger, muscular, savoury wines. However these distinctions are in reality rather blurred both zones offer too much of a marble of soils to allow such great generalisation, a furthermore vine age, winemaking technique and the components within the blend can further complicate things: Growers use varying degrees of new oak or none at all, de-stalk or ferment with whole bunches, can be lightly or heavily extracted and either make a wine 100% from the red Syrah variety or can include up to 20% of the white Viognier in the blend. Wines with a blend of the latter, even in very small proportions, are very distinctly lighter in colour with pungent floral aromas. A classic Côte Rôtie will contain the tiniest proportions of Viognier or none at all, betray ripe red and black fruit flavours together with a distinct peppery spice and a savoury sap or undergrowth quality. The wine would ordinarily be less heavy and rich than those from the due south facing sunbaked Hermitage hill and but typically be more refined and have higher acidity owing to the acidic schistous soils. A good Côte Rôtie should need 5-7 years after the vintage before being approached and age well for a further 15 years at least. In addition to Guigal some excellent examples are made by Clusel-Roch, René Rostaing and Jamet.