Somm 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. — 7 years ago

Brian Grech

9.2

The best with Old Bay and hand-picked blue crab — 10 years ago

Doug Burress

Sales K&L Wines

10

The Thanksgiving cornucopia now includes this little rye! — 10 years ago

Aaron Steer

9.5

Pretty hard to find a better mass produced beer in Australia. — 11 years ago

Nathan Kandler

Winemaker Thomas Fogarty Winery

9.8

Old vine co co co goodness. — 11 years ago

Leo Hernández Téllez

9.0

I am digging Marin Co. Pinot Noir's! — 12 years ago

Nathan Kandler

Winemaker Thomas Fogarty Winery

10

First look, 2 months post bottling- suave vintage in co co — 12 years ago

Alton Komori

9.2

Tried 2 bottles at Miku at Mandalay Bay Hotel - medium body, slightly sweet bouquet; went well with Japanese, sushi rolls, onigiri and sashimi; $120 per bottle; like quadruple; good to have tried; would pay $35 on sale. — 8 years ago

Boxer Briefs

10

Think it's a new release, Incredible texture, teeth staining, inky purple, planted in 2000 on a west facing hill over the San Pablo Bay, Southern Petaluma Gap, constant afternoon wind. Intense, amazing structure, violets, raspberries, pepper, meat, funk. 50% WC, Viognier co-fermented, Feels like it's going to age for a long time, has everything, alcohol, acid and tannin, probably coming back to the next bottle in 2024. Ridiculous wine. — 9 years ago

Rajiv Pramanik

9.0

Hoppy Pilsner — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.1

Tarry and showing cool aromatics with bay leaf infused bead stock additions, this is spicy and blackberry tinged. Medium(+)bodied and fresh with dry tannins and an herbaceous twist complementing its red a dark fruit profile. Seductive finish where great structure promise this amazing value to cruise another 6-8 without problem. Lovely Crozes-Hermitage interpretation. — 9 years ago

Paco Suro

9.2

Love local! A hint of sweetness. Just the right the hops. — 9 years ago

Aaron Means

9.1

Fresh and well balanced. The best of the lineup IMHO. — 10 years ago

Gus Johnson

9.4

Great job Kevin, Jeff & co. Lemon oil, citrus, medium high acid, 60+ second finish. Can't wait to see where this goes in 3-5 years. — 10 years ago

Martin Redmond

9.1

Really enjoyed this dessert wine from @RockWallWines. Concentrated fruit flavors, balanced out nicely by very good acidity! — 11 years ago

Mike Mighetto Hoefling

8.9

So good! Hop aroma. Ideal for bloody marry cocktail. By Anchor! — 11 years ago

Steve Matthiasson

Owner/Winemaker Matthiasson Wines

9.7

Rich honeyed chard, fleshy, not heavy at all though. Beautiful expression of a dramatic vineyard overlooking Napa and the San Pablo bay — 12 years ago

Jim Edison

9.8

Three years and I finished it! I fucking rock! Yeah... Not for lightweights... — 12 years ago

Christine Havens

8.9

Baritone and lush, the 2014 Rock Wall Jack's Dry Creek Petite Sirah is a spicy melange of juicy black cherries, plums, cedar, and bay leaf. Inky and dark in the glass, this Sonoma County red is equally hedonistic on the palate, a riot of black fruit and ripe tannins pierced by a jaunty vein of acidity. 14.8% ABV | Sample — 8 years ago

Kathy Emery

9.0

Vintage Chophouse at The Inn at Bay Harbor — 9 years ago

with Bruce

Madey Adams

9.3

Nutty and rich, one of my favorites — 9 years ago

Mackenzie

9.6

Woah doe...... — 9 years ago

Jakob Heuser

9.1

Had the bourbon barrel aged version. Great malt and a bit of the caramel and bourbon flavor aftertaste. — 9 years ago

Rosita L

9.1

Perfect for a sunny day on the bay! Crisp and refreshing. — 10 years ago

Sarah C

9.5

See that Fat Cat Tom's smile? That's me. This Anchor Old Tom plus Meyer Lemon juice & Fever Tree tonic = happy, happy, happy. — 10 years ago

Ryan Zepaltas

Owner/Winemaker Zepaltas Wines

8.9

Trail marker up in the cut! Should have held another 6 months, but oh well! — 10 years ago

Paul Einbund

Wine Director/Sommelier Frances

10

Crazy rad natural sb?! — 11 years ago

Jason Adams

9.3

Amazing. 3 tastes 3 different profiles. Pepper. Soft bay tannins and coffee hints. Very soft. — 12 years ago

Doug Burress

Sales K&L Wines

9.8

One of the best gins ever! Go San Francisco! — 12 years ago

Chris Messina

9.6

Super delicious and smooth. — 12 years ago

with Brynn