Côte Rôtie La Madinière, Yves Cuilleron
France – 2017
Tasting Note: Beautiful, spicy Côte Rôtie from this legendary hillside in the northern Rhône, filled with concentrated blackberries and the spicy, woody scent of dense forest.
Food Matching: Peppered beef with mushrooms and glazed onions or a simple filet mignon with green peppercorn cream sauce. Even less spicy dishes such as roast leg of lamb with mustard and red wine sauce. Otherwise the traditional pairing would be venison or game.
Vineyard: The vines are terraced, on the south facing slopes of Semons, in the commune of Tupin-Semons. The soil is granite, typical of the south of the Côte rôtie appellation. In order to obtain quality grapes which are both ripe and healthy, the leaves are removed in order to create a better air flow throughout the vine and also increase exposure to the sun. The yield is controlled through a technique called green harvesting. This is done to obtain grapes which are as intense as possible. No insecticide nor pesticides are used. In order to retain the quality of the grape in the cellar, the grapes are sorted, trod and partially removed from the bunches.
Vinification: The grapes are harvested manually. The sorting, crushing and partial destalking was carried out in the cellars. vinification in open tanks for about 3 weeks at temperature controlled, Malolactic fermentation in barrels, with natural yeasts. Ageing in new barrels for over 20 months.