Learn everything about Rene Rostaing, Cote Rotie with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Rene Rostaing Cote Rotie History, Overview
Rene Rostaing produced their first wine in 1971. But it took almost 3 decades before wine became a full time occupation for Rene Rostaing. The genesis of the Rene Rostaing winery came about through marriage.
The wife of Rene Rostaing, was the daughter of the famed Cote Rotie grower, Albert Dervieux. She was also the niece of Marius Gentaz-Dervieux who gave Christine Dervieux the vineyards that became the estate for Rene Rostaing.
Through inheritance from Albert Dervieux Thaize, his father-in-law who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing was able to expand his Northern Rhone holdings, giving him some of the best terroir in Cote Rotie.
The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers as he had enough vineyard land to become a full time vigneron. Since 2007, the estate has ably managed by Pierre Rostaing, the son of Rene Rostaing.
Rene Rostaing Vineyards, Wines, Winemaking
Currently Rene Rostaing owns 7.5 hectares of vines that are spread out among 20 different parcels located in 14 lieux-dits. It is the blending of those various terroirs that creates the style of Rene Rostaing.
Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard. On La Landonne, they have vines that are more than 60 years of age. Some of their oldest vines are close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde.
Rene Rostaing also has vines planted in the Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin lieu-dits. Their oldest vines are more than 70 years of age and are used for Rene Rostaing Cote Blonde.
The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. Close to 25% of their vines are closer to the bottom of the slopes and on the flats.
Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels for the aging. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels.
The best vintages of Rene Rostaing Cote Rotie are: 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2003, 2001, 1999, 1998, 1997, 1995, 1991, 1990, 1989 and 1985.
Rene Rostaing produces 4 different Cote Rotie wines:
Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed.
The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage.
Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats.
Rene Rostaing is not a big believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids and French oak barrels.
This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases per vintage.
Rene Rostaing Cote Blonde is for me, the best wine from Rostaing. It’s produced from a blend that is usually 95% Syrah and 5% Viognier.
The grapes are co-fermented. The vineyards are planted in terroir that people in the region call arzel. Arzel is a poor, mineral laden soil with deposits of silex and mica on a steep hillside. The vines used to produce this beauty are often more than 50 years of age.
The grapes are partially destemmed. About 35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a big believer in using too much new oak for the aging, which means that on average they use 10% new, French oak barrels.
The remainder of the harvest is aged in demi-muids. Rene Rostaing Cote Blonde is an exotic, opulent wine with great character and charm. It’s not inexpensive. But the truth is, for a Cote Rotie of this quality, it’s really priced at a fair level.
Rene Rostaing Cote Blonde remains the hardest to find in the marketplace and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of this delicious, Cote Rotie in most vintages. It is a wine to buy as soon as it hits the market, as it becomes more expensive and harder to find, rather quickly.
Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah, the first two vintages, 2013 and 2014 were both the products of slightly difficult years in Cote Rotie.
As Rene Rostaing is one of the top producers in the Northern Rhone valley, it will be interesting to see what they do with this new wine in the outstanding 2015 and 2016 vintages.
When to Drink Rene Rostaing, Anticipated Maturity, Decanting Time
Rene Rostaing, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Rene Rostaing is usually better with 7-10 years of cellaring and should be at its best between 10-25 years of age.
Serving Rene Rostaing with Wine, Food, Pairing Tips
Rene Rostaing is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Rene Rostaing is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, grilled and barbecue dishes. Rene Rostaing is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese and pasta.
Condrieu, the white wine of Rene Rostaing is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Rene Rostaing also produces a great Northern Rhone value wine, Puech Chaude, from a vineyard he purchased in the mid 1990’s. The winery has been renamed Puech Noble. Puech Noble is produced from grapes grown in the Coteaux du Languedoc, which is located not far from Nimes.
The wine is usually produced from a blend of 80% Syrah, 10% Mourvedre and 10% Grenache and is aged 50% in tank and 50% in barrel. Rene Rostaing also produced wine in Condrieu and Vin de Pays. With the 2007 vintage, Rene Rostaing added Les Lezardes, made from 100% old vine Syrah, planted in vines located just outside Cote Rotie in Vin de pays des Collines Rhodaniennes.
Over the past few years, Rene Rostaing Cote Blonde has jumped in price, as more people have discovered its stellar quality and style. But the wine is more than good enough to warrant its current high price.
Rene Rostaing Wine Tasting Notes
17 Vintages 89531 Views Sort by Vintage-Rating
|2012||Rene Rostaing Cuvée Classique Ampodium (Côte-Rôtie)|
Young, but someone needs to check out these babies, now and then. Already charming, with loads of freshness, peppery, sweet cherries, thyme, black raspberry, olives and herbs. Bright, with softness and refinement, the wine is medium/full bodied and should develop nicely for at least 10-15 more years.
2269 Views Tasted Feb 25, 2017
|2010||Rene Rostaing Côte Blonde (Côte-Rôtie)|
WOW! This is super. If you like Cote Rotie at its opulent, exotic best, this wine is for you. If that's not enough of a tasting note to get you going, and you want more, the wine is dark in color. While obviously a baby, the explosive nose with its floral, peach, black raspberry, cherry liqueur and spicy scents is right on target. But it's the sensuous textures, freshness, purity of fruit, length and stunning persistence that brings it all home. If you are a fan of Rene Rostaing and Cote Rotie, this is a wine to buy.
2831 Views Tasted Sep 13, 2016
|2010||Rene Rostaing Puech Noble (Coteaux du Languedoc)|
Not a wine to age, this medium bodied wine is fully ready to go with its soft, ripe, dark red fruits with hints of licorice. The finish is fairly short, which takes away from the wine.
1489 Views Tasted Feb 22, 2016
|2009||Rene Rostaing Côte Blonde (Côte-Rôtie)|
This is even better than the last time I tasted it, a few years ago. Sensuous in nature, the exotic, velvet textures steal the show. Full bodied, rich and with depth of flavor, complexity and great style, the fruit has purity, there is length and freshness. This should age gracefully for 15-20 more years with little trouble.
489 Views Tasted Mar 9, 2018
Dark in color, concentrated, deep and young, it's hard to miss the seductive quality of this stunner, with its silky tannins coupled with layers ripe, sweet, luscious, fresh fruits, flowers, smoke, licorice, herbs, black raspberry and cherry liqueur aromas.
4226 Views Tasted Dec 11, 2014
|2007||Rene Rostaing Côte Blonde (Côte-Rôtie)|
Normally, this is one of my favorite Cote Rotie wines. But based on two bottles from the same case, it's not on the top of my list in 2007. Barnyard, leather, earth, meat, strawberry and spice aromas led into a concentrated wine. The wine was fresh, but lacked the exciting ripe red berries and exotic textures so often found in this wine. This was not a bad wine, but it failed to show the domaine at its best.
3447 Views Tasted Mar 15, 2012
|2003||Rene Rostaing La Landonne (Côte-Rôtie)|
At close to 14 years of age, this is really coming of age. The nose explodes with black cherry liqueur, charcoal, smoke, herbs, licorice, earth and gun flint aromas. The texture takes it to the next level with its opulent, sensuous mouth feel. The wild cherry in the finish shows a beautiful sense of purity. No decanting needed here. Pop and pour delivers the magic. Not quite as concentrated as previous bottles, but the wine has really added a lot of sensuality on the palate.
2488 Views Tasted Oct 9, 2016
What a super wine! Poured into a decanter and a glass. From the first sip, this wine rocked. Lush, rich, sweet, fat, clean fruit, a fragrance that grew as the wine enjoyed air with ample structure and ripe tannins to age, what more can you ask for? Very stylish wine that will only get better with time.
4276 Views Tasted Dec 30, 2013
|2003||Rene Rostaing Côte Blonde (Côte-Rôtie)|
Elegant, refined, sweet, high toned, balanced and complex, the wine offers this great, floral note, with red berries, wet earth and spice. Soft, silky textured, sweet red fruits seal the deal. No decanting needed, this is drinking great today.
1937 Views Tasted Oct 16, 2017
This is one sexy, exotic bottle of juice. It is has silky, erotic texture to the fresh cherries that you can only get with Cotie Rotie. The finish is long, the nose is complex and it's ready to go. If you have a bottle and you're feeling hedonistic, pop a cork.
2273 Views Tasted Apr 25, 2015
Drink great today, this sensuously textured, richly concentrated wine is packed with fresh, sweet, ripe cherries, black raspberries, fresh herbs, earth and minerality. Popped and poured, the wine improved over the next two hours.
2556 Views Tasted Aug 8, 2013
A beautiful, deep ruby red hue, with a perfume that reminds me of pure kirsch, licorice, bacon fat, and garrigue splashed over rocks and gravel. In the mouth, concentrated layers of pure, fresh, spicy black and red cherries, lush, sensuous textures and pure, ripe fruits. This is drinking great now! The wine improved in the glass for at least 2 hours. It might have continued getting better, but I could not stop tasting it. This flamboyant Rostaing Cote Blonde will only get better over the next decade or longer.
2412 Views Tasted Jun 14, 2012
|1999||Rene Rostaing Côte Blonde (Côte-Rôtie)|
Still deep in color, this looks like a recent release. Cinnamon, smoke, charcoal, dark chocolate covered cherries, plums and floral notes create the complex perfume. The wine delivers a beautiful purity of fruit, with freshness, balance and silky textures. The long, sexy finish ends with licorice, cherry liqueur, cocoa and an intriguing, earthy note. Drink this now or age it for years. This is a stunning bottle of Cote Rotie.
3199 Views Tasted Jun 5, 2013
Your nose is greeted by an explosive perfume filled with flowers, cherry liqueur, pepper, earth, smoke, stone and bacon fat aromas. Luscious waves of polished, opulent textured, ripe black cherries and kirsch are found in the long, pure, elegant finish. This is close to mature where it should remain for several years. From experience tasting older vintages, I'd drink this before the wine hits its 20th birthday.
4161 Views Tasted Dec 23, 2011
This spectacular wine opens with extremely ripe black cherries, garrigue, violets, earth, bacon fat, fresh cracked pepper, forest and provencial herbs and cherry tobacco. This powerful wine coats every nook and cranny of your mouth and paints your tongue with fleshy kirsch flavors. The texture is pure sex and elegance. The flawless, seamless, harmonious fresh, spicy, dark cherry and boysenberry filled finish remains for at least 60! This probably deserves a perfect score. I'm holding back a point for the moment. But I reserve the right to change my mind. Wines like this a unique tasting experiences that seldom come around. It's worth the money and effort to try a bottle.
4826 Views Tasted Aug 7, 2010
Even with decanting, the wine was tight. Still, with coaxing, it was not hard to find liqueur like scents of black fruit, spices, cassis, raspberry and black cherry jam. On the palate, it offers a very lush sensation. The bright, seamless finish lasts close to a minute.
4272 Views Tasted Mar 10, 2007
|1999||Rene Rostaing La Landonne (Côte-Rôtie)|
The first bottle from my case purchased on release did not disappoint. Rich, deep, long and fresh, the fruit was ripe, pure and offered a great sense of intensity, crushed stone, spice, pepper and earth. Concentrated, polished, supple and with backbone, the wine tasted as good as it felt. This should improve, but now is the right time to begin exploring this wine.
1109 Views Tasted Nov 13, 2017
|1998||Rene Rostaing Côte Blonde (Côte-Rôtie)|
Silky, sexy, ripe, polished fruit, intoxicating aromas and a long, opulent finish that has moved into the prime time drinking window. Popped and poured, it was delicious. If you have a bottle, I would not do much more than splash decant this beauty and let it evolve in the glass.
2110 Views Tasted Jul 26, 2014
This beautiful, sensuous Cote Rotie is packed with licorice, earth, sweet kirsch and floral aromas, exotic textures and a long, supple, fresh, red berry and spice finish. This is right in the sweet spot. If you cannot afford one of the Guigal La La's, this is the wine to buy.
2358 Views Tasted Dec 17, 2012
This stunning Cote Rotie is the real deal. Flowers, black cherry liqueur, truffle, licorice, earth, black raspberry, stone and an array of spices grabs your attention. With a texture of pure, exotic silk and velvet, this lush, opulent, sexy wine ends with a rich, concentrated wave of incredibly ripe, pure, molten black cherries. Close to mature, this sultry Rhone should deliver pleasure for at least another 10-15 years. But there is no reason to wait as it offers a stunning tasting experience today.
2869 Views Tasted Nov 21, 2011
Deeply colored, packed and stacked with multiple layers of rich, ripe, opulent, black Cote Rotie fruit coupled with red fruit accents, flowers and gobs of glycerin fully coat your palate. The mouthfeel is pure silk and satin. Wow! This is very sexy juice. Each sip holds your interest as the wine improves in the glass.
3094 Views Tasted Apr 5, 2008
|1998||Rene Rostaing La Landonne (Côte-Rôtie)|
Close to full maturity, this is better in the nose with its dark fruits, plum, underbrush and pepper scents. I liked the wine, it had some roundness to its texture coupled with ripe berries, but it felt more well made than exciting.
3532 Views Tasted Nov 26, 2014
Jammy black fruits, pepper, plum, herbs, spice and black raspberry scents are found on the nose. This is a solid style of Cote Roite that while well made, is far from exciting. It lacks the depth, purity and complexity of the best years. It was nice, well made and there was no fault with the wine. But it is not going to ever deliver an exciting tasting experience
2295 Views Tasted Oct 23, 2011
|1996||Rene Rostaing Cuvée Classique (Côte-Rôtie)|
The nose smelled of manure, herbs and weeds with some unripe red fruit. The palate was full of tart, cherries. The best thing I can say about this wine was the finish was short enought that I didn't have to suffer through it for more than a few seconds. This was plonk. Avoid this wine.
2169 Views Tasted Feb 12, 2004
|1995||Rene Rostaing Côte Blonde (Côte-Rôtie)|
With its showy floral, earth, kirsch, pepper and fresh red berry nose, it took about 30 minutes before the wine softened, filled out and provided a fresh, sensual, tasting experience. There is no hurry to drink this, but it's probably at close to full maturity, so there is also no reason to wait to pop a bottle.
3112 Views Tasted May 13, 2014
Floral, peach, blackberry, spice, black raspberry and spice aromatics waft from the glass. This elegant, sweet, soft, supple and exotic textured wine, ends with a sexy, spicy, earth and red fruit filled finish. This is fully mature and will probably not improve.
2172 Views Tasted Feb 5, 2011
This wine opened with kirsch, black raspberry, spice, floral and garrigue scents. Silky in texture, this high toned, slightly acidic, bright wine ended with fresh black cherry, cranberry and rhubarb flavors.
2085 Views Tasted Aug 17, 2010
Fresh herbs, black cherry, cola and coffee notes are a delight. Toss in the silky, opulent mouth feel and you have a recipe for a sublime Cote Rotie.
1934 Views Tasted Jul 12, 2005
|1995||Rene Rostaing La Landonne (Côte-Rôtie)|
Earthy, pepper, blackberry and dark cherry, with whiffs of VA make up the perfume. The full bodied wine is on the severe style side with a tart, kirsch and blackberry finish.
2409 Views Tasted Feb 4, 2011
The nose offered black fruit, pepper, cherry and cassis. Very tannic and tight. The bright toned finish had ample spicy dark red fruit. This needs time.
2633 Views Tasted Sep 21, 2002
|1991||Rene Rostaing Côte Blonde (Côte-Rôtie)|
Silky, opulent layers of decadent, ripe red and black fruits with a healthy dose of plums and kirsch please the palate. The nose enjoys a unique blend or floral, spice and fruit components.
1928 Views Tasted May 3, 2005
|1991||Rene Rostaing La Landonne (Côte-Rôtie)|
Bacon fat, pepper, black cherry liqueur, earth, forest floor, iron, garrigue and floral scents capture your attention. Full bodied with a good concentration of flavor, frehsness, purity and intesnity of ripe fruit. This delicious Cote Rotie is drinking perfectly today.
3378 Views Tasted Oct 12, 2011
Black fruit, anise, dark cherry and pepper aromatics. Lighter than the Guigal, less tannic and more open. Soft textures, elegant and balanced, this charming wine delivers a lot of pleasure.
1662 Views Tasted Nov 14, 2004
|1985||Rene Rostaing La Landonne (Côte-Rôtie)|
Spicy, black fruit, spice, truffle, wild strawberry and earth make for a beautiful perfume. This very concentrated wine was the finest Rostaing La Landonne I've ever tasted.
1531 Views Tasted Sep 5, 2005