Sam T

9.1

Nicely balanced; a little oak + peach; not too sweet — 4 years ago

Joseph Barsky

9.5

2016 Vintage. Same notes as previously posted by @Al Shikoh but more time has been good. — 4 years ago

Scott Soren

9.6

Massive is an understatement. Lively red and black fruit, yet a subtle elegance behind the extraction. While still young, drinks quite well. Great Paso juice. Kudos to @bookervineyards — 4 years ago

Eric Naslund

9.0

Tasted tonight with their neighbor Booker. Both GSMs and both delicious. This one was fruitier and less earthy but still delicious. — 5 years ago

Loree Carey

9.4

Yum. This is a very nice blend. Really enjoyed it — 6 years ago

with Freddy

David T

Independent Sommelier/Wine Educator

9.5

2010 was a very good vintage in Rhône. Rostaing is a well know producer with people that know and drink Northern Rhône wines, not so much with others that do not. The Ampodium is the entry level into Rene & Pierre Rostaing wines. It is a blend of 13 vineyards in Northern Rhône. They are simply one of the very best producers in the region. I spent an afternoon with Rene & his son Pierre tasting in the their cellar and in their La Landonne vineyard as shown in the photos. The 2010 is drinking beautifully with many good years ahead. On the nose; ripe & slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries, cherries, steeped fruit tea, dry crushed rocks, iron pan, some white & black pepper, bacon fat, grilled savory meats, pork, black licorice, black cherry cola, decayed & fresh red florals with violets. The body is round and medium full. The tannins round, still a little chewy & around 55% resolved. The length, texture, tension and balance are in near perfect harmony. The fruits are; round, ruby & ripe; slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries & cherries. Steeped fruit tea, dry crushed rocks, chalky minerals, iron pan, coffee grounds, spice, some baking spices w/hints of vanilla, white & black pepper, drying blood, dry herbs/bay leaf, dry stems, moderate levels of bacon fat & pork, grilled savory meats, black licorice, black cherry cola, decayed & fresh red florals with fresh violets for days. The acidly is round and dripping. The long finish is plush, velvety delicious and lasts & lasts. In good vintages, I would put this in blind with the best of of the best new world wines from any vintage that many love; SQN, Booker, Saxum, Alban, Cayuse, Horsepower etc.. I’d bet most of you would pick it over these producers that cost much more $$$. It’s simply one of the best pound for pound wines/producers for this varietal. Especially, for the $$$. Wow, what a wine for the $. $55 upon release. Photos of; Winemaker Pierre Rostaing and our group in their La Landonne vineyard, the small sign that barely identifies their Estate, an example of the Quartz mineral that runs throughout their La Landonne vineyard and the view back onto the river from the top of the very steep La Landonne Vineyard. Producer notes and history...Rene Rostaing produced their first wine in 1971. However, it took almost three decades before wine became a full time occupation for Rene Rostaing. Domaine Rene Rostaing came about through marriage. The wife of Rene Rostaing was the daughter of the famed Cote Rotie grower, Albert Dervieux, and the niece of Marius Gentaz-Dervieux who gave Christine the vineyard land that became the Northern Rhone estate for Rene Rostaing. Through inheritance from Albert Dervieux Thaize (his father-in-law) who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing expanded his holdings, giving him some of the best terroir in Cote Rotie. The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers and become a full time vigneron. Since 2007, the estate has managed by Pierre Rostaing, (son) of Rene Rostaing. Currently Rene Rostaing owns 7.5 hectares of vines that is spread out among 20 different parcels located in 14 locations. Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard (photo). On La Landonne, the vines are more than 60 years old. Some vines are even close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde. Rene Rostaing also has vines planted in; Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin. Their oldest vines are more than 70 years old and are used for Rene Rostaing Cote Blonde. The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. 25% of those vines are closer to the bottom of the slopes and on the flats. Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels. Rene Rostaing produces 4 different Cote Rotie wines. Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed and run between 12-13.5% abv. The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage. Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide and traces of quartz. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids (600 liter) and French oak barrels. This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases depending on what the vintage delivers. Rene Rostaing Cote Blonde is perhaps his best. It’s produced from a blend of 95% Syrah and 5% Viognier. The grapes are co-fermented. The vineyards is planted in the region call Arzel. Arzel is a poor, mineral laden soil with deposits of Silex and Mica on a steep hillside. The vines are more than 50 years of age. The grapes are partially destemmed…35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats.
The remainder of the harvest is aged in demi-muids. This one is the hardest to find and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of Cote Rotie in most vintages. Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah. — 6 years ago

Gregg Congleton

9.4

Better than the '12 - the cassis and vanilla come through beautifully - well done Booker and thanks Tom for sharing your allotment ! — 8 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.3

Yowza. Great Paso Rhone blend. — 9 years ago

Kyle Ripp

9.0

Bottle given to my dad by his late friend Tom McHale. Excellent bottle — 4 years ago

Phil Gurin

9.0

Simply delicious — 4 years ago

Wade Chambers

9.4

Drinking beautifully right now. Dark and decadent fruit with a velvet mouthfeel and elegant finish. Hell yes! More please... — 4 years ago

with Janelle

Jeff Collins

Owner Peabody's Wine & Beer Merchants and Benchmark Provisions

9.2

Amazing with herbed and grilled lamb chops. — 5 years ago

Paul T- Huntington Beach

9.3

Why it’s double the price of their Ripper Grenache I have no idea🤷‍♂️,
Go with Full Draw & Top winery’s Grenache for a much better QPR. — 6 years ago

Marty McNees

9.4

Loving it. Super young still. — 6 years ago

Paul T- Huntington Beach

9.5

Great Tempranillo,
Wishing I had known how good these Paso Tempranillo’s were years ago, had my first last year with Booker. — 6 years ago

Paul T- Huntington Beach

9.2

$40.00 at the winery, picked up case for $12.00 a bottle on Last Bottle last week. Can't compare it to a GSM from Booker or Saxum, but at that price I really didn't expect it to.
Pleasantly surprised by this one — 7 years ago

Natrone Means Business

9.0

Really good fruit that will evolve favorably over the next 5 years, but let's face it; it's a 2012 and I'm thirsty now. — 8 years ago

Paul T- Huntington Beach

9.4

This was very smooth, — 8 years ago

Mark Oldman

8.9

sweet corn, ripe tomatoes, Bon Jovi, Cory Booker, The Boss...and fine wine? Lithe, flavorful #NJ Pinot Noir from Unionville Wines shared with me by #Princeton economist Orley Ashenfelter — 9 years ago

Shay A

9.3

I believe this was a one off production for Booker. Jada Vineyard is located near Denner.

I followed this over two days and if I would have guessed blind, there is no way I would have guessed 60% Grenache on either day (although day 2 showed more finesse and lift) as it seems more dominant Syrah. This is high-toned and juicy. Great nose to it. Aromatically, there is licorice, melted dark chocolate, ripe and baked dark fruits, herbs de Provence, and charcoal. It’s already fairly soft and plush on the palate. Bite of tannin and heat toward the mid palate and finish, but it’s certainly not as heavy or dense as you’d expect. Grenache shows up briefly with some pepper and a small reveal of dried red fruits at the core. I think this is in a good drinking window. I believe @Paul T- Huntington Beach helped me get my hands on one of these a while back... — 4 years ago

John A

9.6

Truly a beautiful Syrah. — 4 years ago

Joseph Barsky

9.2

2018 Vintage. 14.1% Alcohol. 86% Grenache, 8% Mourvèdre, 6% Syrah. Perfect leftover turkey and trimmings wine. Fruity and lighter style. Yum. — 4 years ago

Phil Gurin

9.2

Smooth and balanced — 5 years ago

Kimberly Anderson

9.2

Booker fruit producing a completely different style. Feminine, sleek and lithe. Subtle red fruit, anise, hint of leather. First one out of the decanter at 3 hours. Maybe 50 isn’t so bad! 🎂 — 6 years ago

Patrick Derdeyn

9.3

'13. A little bit more tannic than the Booker vnyrd. Can you taste 7% rousanne and tempranillo? Maybe in secondary development in a decade. Easier to see where this one will go long term, still easy to drink now. — 7 years ago

Shelly s

9.1

One of the best Pinos for this year.. for me. — 7 years ago

David T

Independent Sommelier/Wine Educator

8.9

On the nose, creamy dark & mid red fruits, fresh purple florals and loamy soils. Palate of lean ripe fruits of; blackberries, dark cherries, plum & raspberries. The tannins are dusty but grippy, raspberry cola, brown dusty soil, crushed rocks, fresh purple florals, leather, bramble, steeped fruit tea, good acidity but not a great finish. Astringent and dry. Wine is really tight at this point which is surprising for a 2012. Elizbeth Tangney is the Winemaker. She worked for L’Aventure in Paso Robles, Booker Vineyards, in St. Emillion and for Bryant before becoming their Winemaker. Aron Potts is their Consultanting Winemaker. He has his own label, Potts. He was previously the Assistant Winemaker at Kongsgaard and was the Winemaker at Château Troplong-Mondot in Bordeaux. Both shown in the photos as is their estate building and one of their vineyards. — 7 years ago

Thomas Sorbo

9.2

2013 drinking beautifully. A fitting Super Bowl eve cuvée! — 7 years ago

Isabelle Parenti

9.3

Very smooth, took a couple of minutes to open up, paired well with steak on the grill — 8 years ago

Nitin Khanna

10

Best wine ever with grilled and charred food — 8 years ago

with Karan