Domaine Jean-Michel Gerin Côte-Rôtie "Champin Le Seigneur" rouge 2017

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Domaine Gerin Cote Rotie Champin le Seigneur 2017 :

Robert Parker's Wine Advocate (Joe Czerwinski, déc. 2019) : 89-91/100. The 2017 Cote Rotie Champin le Seigneur (tasted from a couple of different barrels, one new) will have about 30% new oak in the final blend. Expect some charred notes and hints of vanilla, but the blackberry fruit seems more powerful this vintage, giving the wine a creamy, supple feel on the medium to full-bodied palate. Drink date 2021 - 2030.

Jean-Michel Gerin's sons, Michaël and Alexis, are running the domaine now, presiding over 12 hectares of vineyards in Côte Rôtie. There's a small production of Vins de France (from their own and purchased fruit) and Saint-Joseph (exclusively from purchased fruit). The wines here have been oaky for as long as I can remember, but in vintages when the fruit is naturally ripe and concentrated, they achieve a rich, velvety balance. That's especially evident with the leap in quality from 2016 to 2017 and 2018. According to Michaël, yields are pretty much always 30-32 hectoliters per hectare. "What's important is the concentration of flavor and the quality of the tannins," he said. He described 2017 as "very different from ’16, for keeping a long time." While '16 was "soft, delicate, almost like Burgundy," he said; in 2017, they "had to make a delicate wine from very strong grapes." He made fewer pump-overs to avoid extracting too much tannin, a step that seems to have yielded lovely results. Both the 2017s and 2018s are wines worthy of considerable attention.

Fiche Technique rédigée par le domaine:

Cette cuvée est un assemblage de différents terroirs de Côte-Rôtie, avec une majorité de parcelles venant du Nord de l'appellation.

Nature du sol : Micaschiste et Loess

Encépagement : 90 % Syrah , 10 % Viognier

Situation : Vignes en coteaux avec une exposition Sud/Sud-Est

Age des vignes : 1/4 plus de 50 ans, 1/2 plus de 10 ans,1/4 moins de 10 ans

Vinification : Égrappage à 100 %, suivi d'une macération pendant 3 semaines en cuve inox.

Elevage : 50% en barriques neuves, 25% en barriques de 1 vin et 25% en barriques de 2 vin, malolactique faite en barrique.