Description
The Côte Rôtie from the late Pierre Dumazet is a wine characterised by elegance and finesse, as exemplified by this 2018 vintage, which can be enjoyed now or laid down for a few more years. Hailing from an exceptional terroir in the Côte Brune with a high proportion of Viognier, this wine is a veritable explosion of aromas. The Syrah offers the appellation’s most characteristic traits: red berries, smoky notes and a hint of spice. A velvety mid-palate with tangy fruit, perfectly balanced by silky, supple tannins. Immense!
The estate
The estate of the late Pierre Dumazet was one whose excellence was matched only by its rarity and exclusivity. Taking over in 1978 from a long line of winegrowers (dating back to 1860), Pierre Dumazet ran his estate in the purest family tradition. He was committed to upholding values to produce natural wines of the very highest quality. Despite several Michelin stars and recognition from leading connoisseurs, the estate’s prestigious wines have remained the ‘preserve’ of a very exclusive clientele.
a different approach to winemaking
For many years, Pierre Dumazet had been making wine with almost no SO2. Mastery of natural processes and rigorous winemaking methods were sufficient to achieve excellent results. And these results spoke for themselves. Beyond protecting the consumer’s health, the unique aromas of each wine were perfectly preserved.
To produce a good wine, his recipe was simple: you needed good grapes from a healthy vineyard. Such was Pierre Dumazet’s simple and concise maxim. In the vineyard, working the soil was essential. No chemical weedkillers, no insecticides or other miracle fungicides. A time-consuming process, but necessary to preserve the essence of the terroir. And the assurance of obtaining raw material free from unwanted residues. Total destemming of the harvest, followed by ageing in 500-litre barrels with no new wood.
What to eat with Pierre Dumazet’s Côte Rôtie?
- Chicken supreme
- Capon with morels
- Confit of lamb shoulder
- Game in sauce. Duck.
