20 ans de garde ne sont pas toujours suffisants à cette magnifique côte-rôtie qui, même avec le temps, se révèle toujours aussi aromatique et fraîche. Sa finale interminable couronne chaque dégustation... et nous laisse pantois. More info
Côte-Rôtie Coteaux de Bassenon Jean-Michel Stephan serve at a temperature of 16°C. It will pair perfectly with the following dishes: Canard aux pêches de vigne, Lièvre à la royale, Gigot d agneau à la provençale.
Peak: Drink until 2031
Serine and Viognier are produced in parcels planted on hillsides at a slope of 40°. Unsurprisingly, the vines are worked by hand and winch. The grapes are produced from very old vines, undergoing carbonic maceration in the first days prior to a traditional fermentation with indigenous yeasts in thermoregulated stainless steel vats. After this 25-day stage, interspersed with punch-downs and pump-overs, the wine is matured in barrique barrels for 36 months. This great wine for keeping delivers classic aromas of violet, black berries and pepper, enhanced by woody, black olive touches. After several years, the wine reveals its refinement and irresistible substance. Its tannins are mellowed, even rounded. Its omnipresent mineral character ensures absolutely breathtaking length.
Jean-Michel Stephan established his property in the commune of Tupin-Semons in the Côte-Rôtie appellation in 1991. This enthusiastic young winegrower planted his first hectare at the age of 14 and began his career at Jean-Paul Brun's Domaine des Terres Dorées (Beaujolais). From the outset, he opted for a very natural approach, both in his vineyards and at the winery. His vineyard was even certified organic at one stage, until he left this system believing it to be unreliable (particularly in the area of checks). Although no longer accredited, he has retained the practices of organic farming and does not use any artificial products, only organic fertilisers. New plots are planted with massal-selection Serine. His 4.5 hectares of vines have a hillside location and an ideal south, south-east exposure. On some of these parcels the work can only be carried out with the help of a horse or on foot. After a meeting with Yvon Métras and Marcel Lapierre, Jean-Michel stopped adding sulphites to his wine in 1997. He uses indigenous yeasts for fermentation and all aspects of his winemaking are as natural and as low intervention as possible. élevage, in barrels used for several fills, ranges from 12 to 24 months depending on the vintage. The wines are not fined or filtered. Jean-Michel Stephan takes every possible step to bring out the freshness and purity of the fruit and a sumptuous and elegant character. Because of the minimal use of sulphur, some of his wines can have a slightly reduced nose but these aromas quickly fade after aeration. Côtes-Rôtie wines from Jean-Michel Stephan are some of the most sought-after within the appellation.
iDealwine Price(1) corresponds to the hammer price and the buyer's premium charged by the auctioneer.
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