From: Burgundy, France
Varietal: Pinot Noir
Taste (2020 vintage): The 2020 Coteaux Bourguignons is drinking wonderfully now but has a long life ahead despite its humble designation. With a little decanting or time to let the wine “breathe” (just 20 minutes will do the trick), a medley of dark cherry, pressed raspberry, and boysenberry meet deep aromas of forest floor, oak moss, and baking spice. Black currant, plum skin, and baking spice on the palate meet youthful, firm tannins. Despite the rich fruit, this wine rides on a wave of mouthwatering acidity that keeps everything held in check. If you can keep some for the next day, you’ll love how silky the fruit and tannins become.
“The 2019 Côteaux Bourguignons matured in used oak has fragrant bouquet of macerated red cherries boysenberry and cassis aromas. The palate is medium-bodied with crunchy cranberry and black currant on the entry and shows fine depth and backbone. Not long but there is ample freshness in situ. (Drink between 2023-2033)”
“The 2018 Côteaux Bourguignons offers up inviting aromas of cherries, plums, licorice and spices, followed by a medium to full-bodied, lively palate with a generous core of fruit and youthfully chewy tannins. Consisting entirely of Pinot Noir, I suspect that this hearty red will surprise with a little bottle age.”
Pairing: Wines made from Pinot Noir tend to carry an assumption of being light in body, with limpid red fruits that lean into tart flavors. Like anything else, this isn’t always true, and Pinot ranges in quality, flavor, depth, fruit, finish, and age-worthiness just like any other wine. This Pinot Noir a lovely brightness to it, but leans more robust in texture, fruit, and spice notes. The key here is to lean towards richer flavors, as found in dishes like coq au vin, hearty and creamy mushroom pasta or risotto, roasted chicken (or chicken thighs) flavored sauces, braised meats, and dishes centered around sausage, mushroom, or butternut squash with browned butter, rosemary, sage, or Mediterranean herbs.
Coq au Vin
By Melissa Clark
About. In the hallowed vineyards of Gevrey-Chambertin, Domaine Joseph Roty stands as evidence of the rich tradition and uncompromising dedication to the art of winemaking. This cherished domaine is home to one of Burgundy's largest concentrations of old vines, with an average vine age of about 65 years, some being over 120 years old, providing their resulting wines with remarkable structure and complexity.
Domaine Joseph Roty is steeped in history, bearing the weight of a winemaking lineage that dates back to the reign of Louis XIV. Since 1710, the Roty family has crafted wines of distinction, with current winemaker Pierre-Jean Roty representing the 11th generation. The Roty family has an unwavering commitment to the land they have owned and farmed since 1817, controlling about 15 hectares of vines.
The distinctive winemaking techniques used at the domaine have become the hallmark of their unique style. Late picking of the vines is a tradition, further concentrating yields, completely de-stemming their grapes coupled with fermentation below 30 degrees and a cuvaison that spans three weeks. The result? Wines that develop compelling aromatics, the hallmark Pinot Noir flavors of black cherry and stone fruit, and an enduring complexity courtesy of the old vine fruit.
Joseph Roty's approach is far from contemporary trends in winemaking, everything is destemmed & new oak usage is relatively high; around 50% on the village wines, 60-70% on the Lieux-Dit, and 100% on the Grand Cru. The winemaking process is deliberate, focusing on producing wines made to age, often requiring years to reveal their intricate layers of flavor fully.
Today, Domaine Joseph Roty boasts a fervent cult following, renowned not just for the longevity of the winemaking family but, more importantly, for the exquisite Burgundy wines they produce. In an era of constant change, the enduring words of Madame Roty ring actual - "Nothing changes." This consistency and respect for tradition remain the underpinnings of Domaine Joseph Roty, standing firm amidst the ever-evolving world of wine.
The Coteaux Bourguignons appellation was created in 2011, replacing the previous name of this wine, “Bourgogne Grand Ordinaire.” The appellation allows for Gamay in the blend, but the Rotys’ wine has always been 100% Pinot Noir. It is made from vines over three decades old, a parcel just below the Gevrey-Chambertin boundary, planted by Pierre-Jean’s father Joseph.
