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Côte-Rôtie

Red Red wine

Côte-Rôtie 2016 - NEVE
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Côte-Rôtie 2016 - NEVE Côte-Rôtie 2016 - NEVE

Quoted value

2017 - DECANTER - 92/100

2017 - DECANTER - 92/100

All quoted values

Contains sulfites

Recommend this wine to a friend

Vintage 2016 Price Quantity  
The 1,50 L. bottle 314,00 €
The 75 cl. bottle 156,00 €
Futures 2018 Price
excl. VAT
Quantity  
The 1,50 L. bottle
Will be delivered in avril 2021
Restrict to 12 bottles of 75cl per customer
236,00 €
The 75 cl. bottle
Will be delivered in avril 2021
Restrict to 12 bottles of 75cl per customer
117,00 €

Futures

The nose is rich with red berry and floral notes. The palate is fresh and very elegant, shows a silky, beautifully balanced tannic structure.

Tasting

Colour : Very deep and black with satiny tints.
Nose : The first nose is dominated by notes of graphite and cold smoke, and then opens up to notes of bramble leaves and mixed berries.
Mouth : Compact on entry, with chiselled tannins and notes of black pepper and roasting over a saline finish. Verticality and purity are the keywords here.

Sommelier tips

Recommended food pairing:
flakes of roast small game (pheasant, song thrush) on toast, an open sandwich of roast woodcocks, roasted quail with black truffle.
Serving temperature: 18-19°C.
Ageing potential: > 20 years.

Organic and biodynamic wine certified by FR-BIO-01 and controlled by Ecocert SAS F32600.

Vintage 2016

Grape variety

Syrah

Soil

This wine comes from a hillside with a lovely south-southeast exposure in a lieu-dit known as Neve in the commune of Ampuis. The soil here is composed of schist and mica-schist, with some seams of ground soil in the mid-section of the hillside.

Harvest

Harvested by hand at maturity.

Winemaking

The vinification takes place in rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the alcoholic fermentation. During the fermentation, the temperature is allowed to gradually rise to 30-32°C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, followed by some cap punching. The maceration is completed by a stirring of the lees over the last 3 weeks. By tasting the wine in the tank each day, we are able to tailor our different operations to the wine and determine the best running-off date.

Maturing

The wines go into barrel “hot” after their running-off and 24-48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Ageing is carried out entirely in 228-litre barrels (pièces bourguignonnes), of which 25-30% are new. The wine is racked at the end of the winter. Ageing can last 14-18 months depending on the vintage and our tastings of the wine.

Alcohol degree

13%


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