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Technique
Viticulture
The Landonne area in the Côte Rosier. Landonne is undoubtedly one of the Côte Rôtie's most prized terroirs and can therefore be considered a cru within the appellation. The average age of the vines is 25 years. The soil is mica schist with two mica minerals, rich in iron oxide, very stony with black earth. The wines are generally more tannic than those from the Côte Blonde. Yield: 30-35 hl/ha.
Oenology
The grapes are partially destemmed (50%) and fermentation is long (1 month). In addition, the estate is not afraid to allow temperatures to rise quite high during vinification (up to 33-34°C). The wine is aged in barrels for 24 months, but without new wood.
Suggestions for accompaniment
Royal-style hare • Matured rib of beef with pepper sauce • Roast pigeon with chanterelle mushrooms
As wine lovers know, Domaine Rostaing's wines are among the finest in Côte-Rôtie! And that's been the case for some years now... But what is generally less well known is that the estate is also based in the Languedoc region, in Langlade to be precise, just west of Nîmes.
In the late 1990s, René and his wife bought this property in the vast Coteaux du Languedoc appellation. Initially, René worked closely with Roc d'Anglade in the person of Rémy Pedreno, before following his own path in this new terroir, which is in no way comparable to Côte-Rôtie. The estate, originally called Puech Chaud, is now known as Puech Noble, to avoid confusion with Gérard Bru's Puech Haut estate.
The estate now covers 22 hectares in a single block, 12.5 of which are planted with vines. The soil here is ancient limestone garrigue, very stony, and bears a striking resemblance to the Arboussas plateau of the legendary Grange des Pères. The grapes grown here are of course Syrah, but also Mourvèdre and Grenache Noir, and Grenache Blanc and Vermentino for the whites. The vines are tended without weedkillers, using entirely mechanical methods, with an average yield of around 35 hl/hectare.
In the cellar, the grapes are harvested by hand, in the same way as at Ampuis for the reds, and partially destemmed. Fermentation and maceration last an average of 3 weeks. This is followed by...
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