Not Côte-Rôtie of the Northern Rhône fame, mofos. That’s shiraz (or syrah, more appropriately) city. This is another “roasted slope”, sunny all the same, this time in Burgundy, where grows some chardy. Hailing from one of the true bastions of the Old World, you’d expect some serious elegance to this beauty – and it does not disappoint. That’s not to say it’s austere, though. There’s a surprisingly juicy, peach-rich palate, backed by 30% new oak and a perfectly-judged touch of lees stirring. Balance is key, and that’s where this shines. There’s room for ageing, but all the components are in the right spot from the outset. A very tasty spot indeed.
Full price $70.00 from the producer on 16 December 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
La Côte Rotie' is a lustrous gold wine with a sweet floral and creamy oak aromas balanced with a pronounced minerality. This is complemented by sharp hints of green apple and sweet hints of honeysuckle on the palate, and a long mineral finish.
Saint-Véran lies between the escarpments of Solutré and Vergisson (from which the Domaine des Deux Roches takes its name), on the southernmost slopes of a of a 250 km long and 5-6 km wide prehistoric limestone ridge that runs through the valleys carved out by the river Soâne. 'La Côte Rôtie' translates literally as 'roasted hillside'. It takes its name from the slope where the Chardonnay grapes it is made from are grown, at the foot of the escarpement of Vergisson. The hillside's steep incline and southerly aspect make it a suntrap where Chardonnay can ripen quickly and make rich, fruity wines.
The grapes are pressed slowly in a pneumatic press. The free-run juice is then drained and left to settle at low temperatures (no higher than 18˚C) before it is transferred to oak barrels (30% of which are new) to undergo alcoholic fermentation. After alcoholic fermentation the wine is left on the lees to undergo malolactic fermentation. Then they are left to age, on the lees, and under oak, until the following spring (April/May). Lees stirring takes place throughout the maturation period.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
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