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Côte-Rôtie La Viallière 2017 de Jean-Michel Gerin
Robert Parker's Wine Advocate (Joe Czerwinski, déc. 2019) : 91-94/100. The 2017 Cote Rotie la Viailliere had just been blended and was in tank awaiting bottling at the time of my visit. Like all of the 2017s here, it shows more concentration and fruit density than the 2016, boasting scents of violets, black olives and espresso, a concentrated, medium to full-bodied palate and a long, velvety, blackberry-stained finish. Drink date 2022 - 2035.
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 le fruit de beaucoup de travail sur presque 10 ans, défrichage, mise en place des chemins, des murs, plantation (sur les années 2003 et 2004). Puis quelques temps plus tard le premier millésime (2009) de ce terroir si particulier.
Surface : 1,75 hectares sur lieu-dit " la VIALLIERE"
Nature du sol : Micaschiste
Encépagement : 100 % Syrah
Situation : Vigne en coteaux, exposition sud sud-est
Age des vignes : 9 ans
Vinification : Egrappage à 100 %. Macération pendant 4 semaines.
Elevage : Demi-muids 100% neufs (barriques de 500 litres) durant 18 mois. Malo faite en barriques
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