2010 Michel & Stéphane Ogier Côte-Rôtie Cuvée la Belle Hélène Côte-Rôtie Rhône France Wine Tasting Note
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Power and precision, purity and poise, tannic, backward, concentrated and mouth-filling, this is not a wine for current consumption. But clearly, this is going to be worth the wait. Give it at least another decade so you can get to all the layers of perfectly ripe, vibrant kirsch, black raspberry, smoke, thyme, herbs and crushed rocks to emerge. This is in perfect balance between its structure and the layers of fruit. Quite refined, but tight, this is a beauty and a potential legendary Cote Rotie. 3,317 Views Tasted Feb 22, 2019 |
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.