Description

Red Wine: 2016 | Domaine Joseph Roty | Les Fontenys

Displays a reserved bouquet of cassis, wild plums, licorice, candied peel, espresso roast and grilled meats, followed by a medium to full-bodied, deep and layered palate, with tangy acids, a concentrated core of fruit and rich structuring tannins, concluding with a bright finish.

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Producer: Domaine Joseph Roty

Vintage: 2016

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

Country/Region: France, Gevrey-Chambertin

Displays a reserved bouquet of cassis, wild plums, licorice, candied peel, espresso roast and grilled meats, followed by a medium to full-bodied, deep and layered palate, with tangy acids, a concentrated core of fruit and rich structuring tannins, concluding with a bright finish.

Producer Information

Domaine Joseph Roty and Domaine Philippe Roty are leading Burgundy domaines, with some of the largest cult followings in the country. The Rotys have been producing wine in Gevrey-Chambertin since 1710, and the range of Pinot Noir and Chardonnay wines from their 12 hectares (30 acres) of vines are considered some of the best made on the Cte d’Or. Domaine Joseph Roty is the core estate. Joseph himself, who died in 2008, was a legendary figure in the region, not only for the quality of the wines, but for his reluctance to speak to journalists and share details of their winemaking methods. His son Philippe, who had some parcels in Marsannay, set up an additional domaine with an address across the road from Joseph Roty. A smaller number of wines is made under the Philippe Roty label. Sadly, Philippe passed away in 2015 aged just 46, and the combined operation is now by run his mother and brother Pierre-Jean, who has long been in charge of the vineyards. It has been reported that at least some of Philippe’s personal vines are being incorporated into the Joseph Roty label. The estate boasts an average vine age of more than 60 years with a majority of the Trs Vieilles Vignes sourced from vines planted in 1881. These are some of the oldest vines in the Cte d’Or, planted on grafted roots in attempt to combat the phylloxera louse. In the winery, cold-soaking prior to a cool fermentation allows for the soft extraction of phenolics and tannins. A combination of new and two-year old oak barrels are used for maturation depending on the vintage with the Grand Cru aged in 100-percent new oak barrels.