Côte Rôtie - Les Murets - Brotte 2019

Pairing: grilled lamb, Lyonnaise charcuterie, red coq au vin and creamy Saint Marcellin cheeses.

Taste: The aromatic richness of this wine is intense and complex. Fresh aromas of black fruits, violets and spices dominate the nose. After two years in the cellar, notes of blackberry jam and roasted nuances initially predominate, then evolve towards accents of black pepper, liquorice and smoky aromas.

On the palate, the wine presents itself with a marked freshness, supported by an elegant structure revealing notes of blackberry, violet and cocoa. Over time, the wine gains finesse, roundness and smoothness, resulting in a remarkably prolonged finish.

Tasting: 16°

Alcohol volume: 14.5%

The estate and the vineyard

The Brotte Family is the story of 5 generations of Châteauneuf-du-Pape with a winegrower spirit. The House was founded in 1931, is dedicated to the great terroirs of the Rhône Valley, vintages, villages and Côtes du Rhône.

The family estates extend over Châteauneuf-du-Pape, Cairanne and Laudun for a total surface area of ​​90 hectares.

Today, 3 generations are at the helm of this family empire, who devote their know-how to the creation of elegant wines, thanks to sustainable cultivation of the soil, with severe pruning of the vines in winter, and a green harvest. and leaf removal to limit yield, in order to favor quality over quantity.

The vineyard of Château de Bord de Laudun was the property of the Bishops of Uzès in the 10th century, then the Count of Toulouse. The Château was then bought in 1991 by the BROTTE family.

Overlooking the vines, with an average age of 40 years, the property covers 22 hectares, the estate being located on the hillside, on a succession of terraces, facing south (well-drained clay-limestone soils at the place called “Caesar Camp”), terraces which have the particularity of concealing fossils of oysters and marine shells.

The vines are cultivated using sustainable cultivation, Terra Vitis and High Environmental Value certified. The vines are disbudded and leaf-leafed to limit yields and thus improve quality.

The harvest is carried out manually, to be transported very quickly in small containers, thus avoiding compaction of the grapes and their oxidation.

Concerning aging, the Syrah and Viognier grape varieties will be aged in French oak barrels, and the Grenaches in concrete vats and century-old oak barrels, in order to preserve the fruity side. Bottling will take place in March, after more than a year of aging.