Jay Kline

9.7

Real talk: I’m a little embarrassed to admit that this is my first experience with the wines of Domaine Champet. When I consider that their approach to winemaking is philosophically aligned with my own preferences, how did this meeting not happen before now? Maybe it’s because they only make 1000 cases of wine a year? Maybe it’s because I live in Nebraska. Whatever the reason, it no longer matters because I have now experienced what cannot be undone. For a bit of reference, the family has a rather rich, (Romain and Maxime are 4th generation), history working with vines in the “La Viallière” lieu-dit in the Côte Brune. “La Viallière” was made famous thanks to Dervieux (yes, as in Gentaz-Dervieux). The land is…improbable to farm…with some slopes close to 60°. Everything is performed by hand. This bottling, “Les Fils à Jo” focuses on the old vines from their holdings in “La Viallière”.

Popped and poured; consumed over 5 days, best on days 3-5 and the following notes reflect such. The wine pours a deep ruby with a near opaque core and pretty significant staining of the tears. Medium+ viscosity and every so slightly turbid. On the nose, blue and black fruits with bacon fat, lavender, kalamata olive, a whisper of baking spices…some white pepper, some tobacco…wild and beguiling. On the palate, the wine is dry with medium++ tannin and medium+ acid. Incredible texture. Confirming the fruit set and other aforementioned characteristics. There’s blueberry scone and an iron-ore kind of thing going "On and on and on, on and on and on; Checka checka it out, to the breaka breaka dawn". The finish is long…as in forever…and absolutely, positively divine. If tonight is any indication, this wine will drink well past 2040. Between the Levet’s and Champet’s, there are very few in Côte Rôtie making wines like this anymore. What is certain, is that this was one of those experiences where there was a time before, and a time after Champet. Certainly one of those I won’t ever forget. — 7 days ago

Ron Siegel

9.3

Dark fruits with good spice, elegant & balanced on the palate showing meat, olive, pepper & violet — 12 days ago

Lee Pitofsky

9.4

A few hours in the decanter served well to reveal what my favorite La La is all about. Finessed, elegant and seductive with complex aromatics of blackberry jam, campfire smoke, exotic spices, bacon fat and violets. It expands on the palate with great intensity, a caressing silky texture and a long and vibrant finish. Still young. — 7 days ago

vinokeeno

9.4

2019 vintage. Fragrant nose of lavender, crushed violets, ripe black plum, gray sea salt and charcoal. Medium body. Initially comes across as pretty and polished vs chunky and rustic but the big tobacco notes on the finish drag it squarely into the center of the ring for now. — 9 days ago

Lars Miller

9.6

Opened for 1.5 hours. Peppery and jammy nose, with some mysterious dark fruit. And maybe some basil? Oh my! Full mouth feel, with slight tannins, and nice, long finish. Quite complex. I love the way this wine envelops ones senses in a way that other wines don't. It demands my attention, which it receives. This is supposed to have a little viognier in it, but am not tasting it. Perhaps it's the floral part? Regardless, this is a lovely bottle and well worth the splurge. — 5 days ago

Matt

9.2

An interesting syrah from the Côte. Clearly marked by the vintage, but the winemaking approach (carbonic, all SS, no SO2) had worked in favor for such a hot and dry year. Overripe blackberry, black cherry, almost cassis. Cured meat, creme de violet, forest, talcum, tapenade. — 21 days ago

Conrad Green

9.6

Wow. Dark plummy nose with rich violet, dried herbs, hints of mocha. Really intense fruit with a hint of vanilla oak. White pepper, sour cherry, garrigue. Pure, powerful and long. Young — 5 hours ago

with Lindsay

LM Segal

9.3

Vinfanticide, surely, but what a promising beauty. Red ink, brambly nose, viscous and powerful. Sock this away for 5+ years, potential 95++ — 2 days ago

Ron Siegel

9.5

Great vintage for Jamet showing a perfumed nose of dark fruits, graphite, bacon fat, licorice, pepper, olive & violet. A vintage to own. — 6 days ago

Joe DAscoli

9.3

Incredibly ripe and bright fruit on the nose. Then you get the traditional pepper and tannin from Syrah from the first sip.

We might’ve gotten 1 hour decant before drinking. Could’ve used more. By the final sips, it was clearly opening up and showing more fruit that was from the nose.

Overall. Very good wine. — 3 days ago