1995 Rene Rostaing Côte-Rôtie Côte Blonde Côte-Rôtie Rhône France Wine Tasting Note
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1995
Rene Rostaing Côte Blonde (Côte-Rôtie)
The nose is more interesting than the palate with its nuances of flowers, olives, herbs, pepper, and red cherries. The wine wants to feel soft on the palate, but as much as it tries, it cannot shake its firm character from the peppery red fruits on the mid-palate and finish. Drink from 2023-2030. 1,972 Views Tasted Nov 25, 2023With 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. 4,072 Views Tasted May 13, 2014Floral, 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. 2,608 Views Tasted Feb 5, 2011This 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. 2,495 Views Tasted Aug 17, 2010Fresh 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. 2,369 Views Tasted Jul 12, 2005 |
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.