Wine Advocate-Parker : 93/100 It's fascinating to see how the 2016 Cote Rotie Quatuor has evolved since last year, with dark, savory elements largely supplanted in prominence by notes of raspberry and cedar. A blend of four estate parcels, it's medium to full-bodied, with a supple, creamy texture and silky tannins on the tart finish.
Harvest: Hand harvesting.
Soil: This wine is made from a blend of our four plots: • The Côte Brune with its soil of fractured mica-schist, which gives the wine structure and power, • The Côte Blonde, located on a vein of gneiss, which provides elegance and a floral character, • Neve, located to the north of the appellation, with a soil composed of stony mica-schist, endowing the wine with tension and minerality, • Tupins, to the extreme south of the appellation, in an area of migmatite and sandy loam, adding notes of spice and dark fruit.
Vinification: The vinification takes place in unclad, rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the fermentation during which the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, some cap punching, and then a passive infusion with a stirring of the lees in the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.
Ageing: The wine goes into barrel “hot” after run-off and 24 to 48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Malolactic fermentation takes place in barrel. 50% in 228-litre barrels (pièces bourguignonnes), 50% in 600-litre barrels (demi-muids), of which 20 to 25% are new. The wine is racked at the end of winter. Ageing can last 12 to 18 months depending on the vintage and our tastings of the wine.
Grape variety: 100 % Syrah.
R. Parker - Wine Advocate - (92-94) /100
Jancis Robinson - 17+/20
Color: deep purple with carmine hues.
Nose: predominantly floral, the complex nose opens up with aromas of red fruits, spices and tapenade.
Mouth: the attack is fresh, the tannins silky and dynamic. The finish highlights sweet spices and cedar notes.
The sommelier's advice: quail stuffed with porcini mushrooms, small roasted game.
Service temperature: 19 °C.
Aging potential: from 20 to 30 years.