2010 Rene Rostaing Côte-Rôtie Côte Blonde Côte-Rôtie Rhône France Wine Tasting Note
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2010
Rene Rostaing Côte Blonde (Côte-Rôtie)
This is a super wine with a great future. Purity of fruit, exotic, silky textures, concentration, length and complexity is what you'll find here. 1-2 hours in the decanter will add the right amount of softness. We only finished half the bottle, replaced the cork and placed the bottle in the fridge overnight. Served the next day, the wine was almost as good as it was 24 hours earlier. If you are a fan of Rene Rostaing, this belongs in your cellar. 3,852 Views Tasted Nov 12, 2018WOW! 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. 4,533 Views Tasted Sep 13, 2016 |
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.