1999 Michel & Stéphane Ogier Côte-Rôtie Côte-Rôtie Rhône France Wine Tasting Note
34730 Views
1999
Michel & Stéphane Ogier (Côte-Rôtie)
A pop and pour was all this needed to come alive. Medium-bodied and focused on its smoked cherry, thyme, olive and herb nose, you also find cool notes of barbecue, mesquite and kirsch. Sweet, ripe, fresh and silky with a nice bite of smoked ripe red fruit in the finish sealed the deal. This has probably moved just past its peak days. So if you are sitting on any bottles, you should enjoy them over the next 3-5 years. 4,581 Views Tasted Feb 19, 2020Fully mature and drinking in the perfect, sweet spot, fresh cherries, kirsch, spice, earth, bacon fat, pepper and grilled beef scents are all over the place. Silky textures and sensuous, lush, ripe, spicy red berries in the finish make it even better. I\'m not sure I\'d age it much longer. But it\'s tasting so great now, there is no reason to wait to pop a cork. 3,277 Views Tasted Nov 25, 2015You\'re greeted by a beautiful nose filled with flowers, bacon fat, plum, truffle, licorice and smoke. Rich, supple and opulent in texture, this delicious, mature Cote Rotie ends with a kinky, black cherry and spice finish. This is drinking great today. If you have a bottle, there is no reason to wait. 3,653 Views Tasted Dec 30, 2013Spice, fresh picked cherries, flowers, earth, licorice and black raspberries make up the complex perfume. Silky and supple in texture, this fully mature Cote Rotie feels great on your palate when it delivers layers of fresh, spicy ripe, red and black fruits. The wine kept getting better in the glass for as long as I could keep my hands off it, which was about 2 hours. Bravo Stephane Ogier! 3,655 Views Tasted Aug 26, 2012Flowers, pepper, kirsch, strawberry, earth and spicy aromas opened this exciting wine. With ample freshness and concentration, this full bodied, elegant, rich, well textured wine delivers layers of ripe dark red berries, pepper and earthy flavors. This is drinking at the perfect place today. 4,088 Views Tasted Mar 9, 20111999 Ogier Cote Rotie continues to impress every time I pop a cork. With an intense nose filled with kirsch, black pepper, dark cherries and liqueur aromatics, the wine insists on getting your attention. The lush, fresh, round and elegant wine offers the perfect balance of acidity. There is just enough to give the wine lift, but not too much, allowing the wine to feel good on your palate. The black raspberry and dark cherry finish lasts close to :40. 95 Pts 4,173 Views Tasted Dec 20, 2010Sizzling bacon fat, black cherry liqueur, graphite, smoke, earth,caramel and pepper aromatics lead into a full bodied, silky wine that finishes with black cherry and tart strawberries. There is a chalky feeling in the mouth that is a bit distracting. This is probably fully mature and should be consumed over the next few years. 4,367 Views Tasted Aug 14, 2010Bacon fat, ripe, deep fruit, herbs and peppery spices filled the glass. What a beautiful wine. Very lush and plush. This is already drinking well today but will easily improve for 15-20 more years 3,277 Views Tasted Jun 1, 2009Smells of bacon fat, flowers and fruit cake find their way from the glass to your nose. Still tannic. Serious backbone and structure to this wine. A lot of acidity. Lengthy red cherry and strawberry finish. 3,659 Views Tasted Dec 2, 2008 |
When to Drink Michel & Stephane Ogier, Anticipated Maturity, Decanting Time
Michel & Stephane Ogier, 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.
Michel & Stephane Ogier is often better with 5-7 years of cellaring and should be at its best between 10-25 years of age.
Serving Michel & Stephane Ogier with Wine, Food, Pairing Tips
Michel & Stephane Ogier is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Michel & Stephane Ogier is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, tomatoes, eggplant and sausage. Stephane Ogier is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Ogier is perfect with a myriad of seafood courses, shell fish, crab, lobster, chicken, veal, pork, and even sushi or sashimi.
Stephane Ogier is making some of best, most exciting and hedonistic wines in all of Cote Rotie. Their non stop work ethic, and willingness to go all out to make the best wines possible clearly shows, the moment you pop a cork.