Côte-Rôtie

The name Côte-Rôtie translates as “roasted slope,” a nod to the south-facing vineyards that bask in maximum sunlight. These vertiginous hills, rising to 300 metres with gradients of 30 to 50 degrees, demand meticulous handwork. Beneath the vines lie two distinct soils: the iron-rich clay of Côte Brune, which yields structured, powerful wines, and the lighter, sandy-limestone of Côte Blonde, known for its finesse and aromatic lift. Together, they form a patchwork of terroirs that define the appellation’s character.

Syrah is the beating heart of Côte-Rôtie, yet the rules allow up to 20% Viognier to be co-fermented—a practice that imparts floral notes and silken texture. This technique, rooted in tradition, enhances complexity without compromising Syrah’s signature spice and depth. The result is a wine that marries strength with elegance, capable of evolving gracefully for decades in bottle.

Despite its ancient origins, Côte-Rôtie languished in obscurity until the mid-20th century, when visionary producers such as Guigal spearheaded its revival. Today, the appellation spans roughly 500 hectares, with nearly 60 lieux-dits producing wines that range from supple and approachable to profoundly age-worthy. At the pinnacle are single-vineyard cuvées—La Mouline, La Turque, and La Landonne—whose rarity and quality command prices rivalling Bordeaux First Growths.