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Quatuor

Côte-Rôtie

Red Red wine

Côte-Rôtie 2015 - Quatuor
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Côte-Rôtie 2015 - Quatuor Côte-Rôtie 2015 - Quatuor

Quoted value

2016 - VINOUS - 92-94/100

2016 - VINOUS - 92-94/100

All quoted values

Contains sulfites

Recommend this wine to a friend

Vintage 2015 Price Quantity  
The 75 cl. bottle Contact us

 

Tasting

Colour : deep crimson with carmine tints.
Nose : the complex, predominately floral,
nose opens with aromas of red fruit, spice and tapenade.
Mouth : fresh on entry, dynamic and silky
tannins, leading to sweet spices and cedar
notes on the finish.

Sommelier tips

Recommended food pairing:
stuffed quails with cep mushrooms,
roasted small game.
Serving temperature: 19°C.
Ageing potential: 20-30 years.

Vintage 2015

Grape variety

Syrah

Soil

This wine is made from a blend of our four plots:
• The Côte Brune with its soil of fractured mica-schist, which gives the wine structure and power,
• The Côte Blonde, located on a vein
of gneiss, which provides elegance
and a floral character,
• Neve, located to the north of the
appellation, with a soil composed of stony mica-schist, endowing the wine
with tension and minerality,
• Tupins, to the extreme south
of the appellation, in an area of migmatite and sandy loam, adding
notes of spice and dark fruit.

Harvest

Harvested by hand.

Winemaking

The vinification takes place in unclad, rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for the fermentation during which 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, some cap punching, and then a passive infusion with a stirring of the lees in 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 wine goes into barrel “hot” after run-off and 24 to 48 hours sedimentation to eliminate any remaining solid matter and the coarsest lees. Malolactic fermentation takes place in barrel. 50% in 228-litre barrels (pièces bourguignonnes), 50% in 600-litre barrels (demi-muids), of which 20 to 25% are new. The wine is racked at the end of winter. Ageing can last 12 to 18 months depending on the vintage and our tastings of the wine.

Alcohol degree

13%


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