Maison Stephan Côte-Rôtie Côteaux de Tupin 2018

Maison Stephan Côte-Rôtie Côteaux de Tupin 2018 is a strikingly pure and vibrant expression of the northern Rhône’s steep, dramatic slopes. Crafted from old Serine vines – the historic, small-berried cousin of Syrah – this cuvée captures Côte-Rôtie’s trademark perfume, finesse and energy. With only a handful of bottles in circulation, it’s a rare opportunity to experience one of the appellation’s most characterful terroirs in the hands of a renowned artisan producer.

Tasting Notes
In the glass, the 2018 Côteaux de Tupin shows a deep, shimmering ruby core with bright violet reflections, hinting at both concentration and freshness. The nose is intensely aromatic yet finely etched, opening with black raspberry, wild strawberry and crushed blackberry, followed by layers of violet, rose petal and hints of peony. With air, more savory nuances emerge: cracked black pepper, smoked tea, olive tapenade, cured meat and a touch of graphite and warm stone. On the palate, this wine is simultaneously silky and vertical, with a lively, mouthwatering acidity that lifts the dark fruit. The Serine character shines through in the precision of the fruit and the fine, chalky tannins. Flavors of ripe red and black berries, black cherry and wild herbs unfold over a smoky, mineral backbone, with subtle game and spice notes trailing into a long, elegant finish. 2018 offers generous ripeness, but Stephan’s touch keeps the wine beautifully balanced and energetic. Already seductive in its youth with some air, it has the structure and freshness to age gracefully for 10–15 years, gaining complexity in the tertiary, savory register.

Production
Côteaux de Tupin is a historic, south- to southeast-facing slope in Côte-Rôtie, composed primarily of decomposed mica-schist and stones that force the vines deep into the rock, giving naturally low yields and pronounced minerality. The old Serine vines are rooted on vertiginous terraces that can only be worked by hand, with meticulous, low-intervention farming and organic principles at the core of the estate’s philosophy. Harvest is done manually at optimal ripeness, with strict selection in the vineyard and at the cellar. Jean-Michel Stephan is known for his minimalist, often semi-carbonic approach to vinification: whole clusters are typically used, fermentations occur with native yeasts, and extraction is gentle to preserve finesse and aromatics. Aging takes place in neutral or older barrels to let the terroir and grape speak clearly, with little or no fining and filtration, and very low sulfur additions, resulting in a wine of striking purity and authenticity.

Food & Serving
This Côte-Rôtie is a natural partner to refined yet flavorful dishes: think roast lamb with herbs, grilled or slow-cooked duck, pigeon, or veal with truffle jus. It also works beautifully with charcuterie, game birds, mushroom dishes, and earthy preparations featuring lentils or root vegetables. For cheese, opt for semi-soft and aged varieties such as Tomme, Comté, or aged goat cheeses, which complement the wine’s floral and savory nuances. Serve at around 16–18°C (60–64°F) to highlight the aromatics and texture. Young bottles benefit from a gentle decant of 1–2 hours to allow the whole-cluster character and complex bouquet to fully unfold; older vintages should be decanted more delicately, just to remove sediment.

Producer
Domaine Jean-Michel Stephan is a benchmark artisan in Côte-Rôtie, celebrated for his dedication to Serine and his unwavering commitment to low-intervention winemaking. Founded in the late 20th century and based in the northern Rhône’s most prized hillsides, the estate has become a reference for those seeking a more traditional, terroir-driven, and vibrant style of Côte-Rôtie. Stephan was among the earlier proponents of organic vineyard work and natural-leaning cellar practices in the appellation, emphasizing old vines, handwork on the steep terraces, and minimal manipulation in the winery. His wines from lieux-dits such as Côteaux de Tupin are now sought after by collectors and sommeliers for their purity, energy and distinct personality, helping to cement Côte-Rôtie’s reputation as one of France’s great red wine terroirs.

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