From: Burgundy, France
Varietal: Pinot Noir
Taste & Critical Acclaim: 91 points John Gilman
“To my palate, the Ouzeloy bottling is always one of the most refined of the fine lineup chez Roty and this is again the case in 2020. The wine offers up an aromatic constellation of cassis, black cherries, smoked meats, dark soil tones, a touch of chocolate and cedary oak. On the palate the wine is deep, full-bodied and quite svelte for a 2020 red, with a lovely core of black fruit, fine soil signature, buried tannins and a long, complex and nicely balanced finish. Though this has a quite polished profile, it is also a properly structured wine and I would not be tempted to open a bottle until it has had a good decade in the cellar.” (12/2022)
91 points Wine Advocate
“The 2020 Marsannay Les Ouzeloy is showing very well, bursting with notes of dark berries and plums mingled with licorice and spices. Medium to full-bodied, layered and fleshy, with good concentration and powdery structuring tannins, it's built for the cellar. (WK) 91+” (1/2023)
Vinous
“The 2020 Marsannay Les Ouzeloy has a tight-knit nose with blueberry and boysenberry fruit that retain fine delineation. The palate is medium-bodied with a sweet, figgy entry, perhaps quite Tuscan in style with good length on the finish. Fine. (NM)” (11/2022)
Pairing: Red Marsannay wines are natural pairs for red meats: beef blade or rib steak, flank steak with shallots, steak au poivre (check out the recipe below), brochettes and kebabs, grilled or roasted pork, slow-cooked or braised meats, and venison. If you’re craving something veggie-focused, stick to mushroom-heavy dishes or meals that play off the rich fruit, deep florals, and spice in the wine. Some examples include pairing this with dishes with caramelized or smoky flavors, winter squashes, or eggplant works well as a base.
Simple Steak au Poivre
By David Tanis
About. Many, many thanks to Alain Junguenet Selection (historically known as Wines of France, Inc.) for the detailed and heartfelt words that follow.
Domaine Joseph Roty boasts one of the largest concentrations of old vines in Burgundy, averaging about 65 years. The domaine is fanatical about old vines, they have some of the oldest in France, the living ambassadors of the affinity the Roty’s so obviously feel for their land.
Coupled with late picking, which further concentrates yields and with fermentation below 30 degrees, and a cuvaison of three weeks, the structure and complexity is consequentially remarkable and the winemaking uncompromising in achieving this. With a little age these wines develop wonderful aromatics with the characteristic Pinot Noir flavours of black cherry and stone fruit. The old vine fruit contributes the length of flavour and great complexity. Roty’s Charmes Chambertin Cuvée Trѐs Vieilles Vignes is largely harvested from vines of over 120 years.
One of the great domaines of Gevrey. Pierre-Jean has taken up the reins and seems to intent on following the families somewhat idiosyncratic, uncompromising path. “Nothing changes” as Madame Roty told us on our last visit. These are not fashion- conscious wines, everything is destemmed, new oak is relatively high, around 50% on the village wines, 60-70% on the Lieux-Dit and 100% on the Grand Cru. They are wines made to age, there is little point opening them young.
Roty developed his own custom heat exchanger to cool the tanks and delay the onset of fermentation for a week or more, which enabled him to minimize sulfur additions to the vats. His use of wooden cuvées for fermentation (the tops are closed once the tanks are filled), which take a while to heat up, also helped him draw out the pre-fermentation cold soak. (Extended cold maceration clearly brings deeper color, which some other producers try to achieve through very warm fermentation temperatures.) Roty began working with wild yeasts in 1985, and the wines here have been fermented entirely with indigenous yeasts since the harvest of 1987.
Philippe and now Pierre-Jean adopted their father’s practices with very few significant adjustments; in my tastings with them over the past nearly 20 years, both made it clear to me that they were not interested in making any substantial changes to their father’s methods.
Pierre-Jean continues to add very little sulfur during the juice stage, although he now uses a more modern and effective heat exchanger to cool the grapes and delay the onset of the fermentation. He continues to take advantage of batonnage, depending on the needs of each vintage. But after several years of experimenting with stainless steel tanks with his brother Philippe, Pierre-Jean no longer vinifies in wooden vats. The Rotys modernized their vat room in 2014 and now use only stainless steel and a few concrete tanks. (But note that all of the vintages in my recent tasting were vinified in wooden vats.)
