Côte-Rôtie is one of the most sought-after appellations of the northern Rhône. The name means "roasted slope" and refers to the steep, south-facing vineyards above the village of Ampuis, where the sun bakes the terraces for most of the day.
Côte-Rôtie: the roasted slope of the northern Rhône
The vineyards sit on the west bank of the Rhône, south of Lyon, and in places the slopes reach 60 degrees. The soil is loose and slips easily, so growers have built terraces held up by dry-stone walls. Almost all the work is done by hand, which is one reason Côte-Rôtie is never a cheap wine. In return, the thin soil, the long hours of sun and vine roots reaching deep into the fractured bedrock give wines of real concentration and precision.
Syrah with a touch of Viognier
Côte-Rôtie is first and foremost Syrah, but the rules allow up to 20 percent of the white grape Viognier. The two must be fermented together, and Viognier brings floral lift, apricot and a softer texture. Many producers use only a little, or none at all, but the mix of dark fruit, bacon, black pepper and violets is what makes Côte-Rôtie so easy to recognise in the glass.
Côte Brune and Côte Blonde
The appellation is traditionally split in two. The Côte Brune to the north has dark, iron-rich mica schist and gives powerful, tannic wines with long ageing potential. The Côte Blonde to the south has paler soil with more granite and gives more perfumed, silky wines with cherry and violet, which are approachable earlier. Some producers bottle the two sides separately, while others blend them for both power and elegance.
Guigal and the other great names
E. Guigal of Ampuis is the name most people link with Côte-Rôtie. The house's three single vineyards, La Mouline, La Landonne and La Turque, are among the most celebrated Syrahs in the world, and all three lie within the appellation even though the name Côte-Rôtie doesn't always appear in the product title. Beyond Guigal you'll find wines from producers such as Jamet, Clusel-Roch and Garon, each showing a more traditional, terroir-driven side of the appellation.
Ageing, serving and food
Young Côte-Rôtie can be tight, and most wines benefit from at least six to eight years in the cellar. The great single vineyards can develop for decades. Serve at 16 to 18 degrees, ideally after an hour in a decanter. It works with lamb, venison, duck and dishes with mushrooms or truffle, and if you want to compare it with the southern Rhône, Châteauneuf-du-Pape is the natural next step.
Frequently asked questions
What grapes are used in Côte-Rôtie?
Syrah, with up to 20 percent Viognier allowed, fermented together with the Syrah.
What does Côte-Rôtie mean?
"Roasted slope", after the steep, sun-drenched hillsides above the village of Ampuis.
What is the difference between Côte Brune and Côte Blonde?
Côte Brune gives more powerful, tannic wines, while Côte Blonde gives more perfumed and softer wines.
How long can Côte-Rôtie be aged?
Most wines are at their best after six to eight years, while the top wines can develop for 20 years or more.