| Region of production: | Côte-Rôtie, Condrieu |
| Winery Location: | Ampuis |
| Year Established: | 1971 |
Vineyard Holdings
Côte-Rôtie: 7.5 ha total
- La Landonne: 1.6 ha Syrah, mostly planted in the 1970s, some planted in 2008; soil is iron oxide and schist
- Fongeant: 1.5 ha Syrah, planted in the 1970s
- Côte Brune: Syrah, replanted by 1997.
- Côte Blonde: 1 ha of 95% Syrah and 5% Viognier, planted in the 1950s and 1970s; soil is decomposed granite
- La Viallière: 1.2 ha Syrah, planted in the 1900s and 1980s
Condrieu: 1.04 ha Viognier total
- Côte Bonnette: 0.6 ha, planted in 1987; soil is sandy granite with clay
- Sainte-Agathe: 0.32 ha, planted in 1974
- Côte Châtillon: 0.12 ha, planted in 2004
Top Wines Produced & Inaugural Vintage
- Côte-Rôtie “Classique” (now called “Cuvée Ampodium” in the US): 100% Syrah from all of the lieux-dits except for La Landonne and Côte Blonde
- Côte-Rôtie “La Landonne”: 100% Syrah from the old vines on La Landonne
- Côte-Rôtie “Côte Blonde”: 95% Syrah, 5% Viognier from Côte Blonde
- Condrieu “La Bonnette”: from Cote Bonnette and Sainte-Agathe
Average Total Production
- 42,000 bottles
Summary
René Rostaing started as a part-time vigneron in 1971 while supporting his family in real estate. He had married into Côte-Rôtie royalty: His wife’s father was Albert Dervieux; her uncle was Marius Gentaz – both legends of the appellation. Upon their retirement in the early 1990s, Rene and his wife inherited their vineyards and now have an impressive array of 20 plots across 14 lieux-dits, including old vines in some of the greatest terroirs of Côte-Rôtie. They have also purchased plots in Condrieu, including some older vines, and have developed hillside land just outside the Condrieu and Côte-Rôtie appellations, from which they produce Syrah and Viognier vins de pays.
Style & Vinification Techniques
Rostaing produces elegant and long-lived Côte-Rôties. De-stemming is determined by the vintage conditions; the “Classique” is usually 30-40% de-stemmed, while the single-vineyard cuvées are 10% de-stemmed. The must is vinified in roto-fermenters, which are rotated twice a day at the height of fermentation and less at the end of maceration. Total time on the skins is about three weeks. The wines are aged half in barriques and half in demi-muids. The percentage of new oak is less than 20% each vintage, and the élevage lasts 18-24 months, depending on vintage. The wines are not filtered prior to bottling. The Condrieu has been fermented and aged entirely in stainless steel since 1998 and completes its malolactic fermentation.
Producer Website: René Rostaing