Tasting Notes & Critical Acclaim: “Aromas of cherries, raspberries and licorice introduce the 2020 Marsannay, a medium to full-bodied, fleshy and velvety wine that's charming and succulent.” –William Kelley, The Wine Advocate (1/2023)

"Ripe, if slightly less ripe, aromas include those of black raspberry and warm earth. The slightly more refined and detailed middle-weight flavors possess very good mid-palate density while delivering solid length on the rustic and firm finale that is supported by bright acidity and a touch of austerity." —Allen Meadows, Burghound

Pairing: Red Marsannay wines are natural pairs for red meats: beef blade or rib steak, flank steak with shallots, steak au poivre, brochettes and kebabs, grilled or roasted pork, slow-cooked or braised meats (we’re sharing a lamb shank recipe below) 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. 

Persian-Spiced Lamb Shanks
By David Tanis

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.)