Emili Coll

8.9

No només té macabeu, també té panarra, una varietat poc habitual ni coneguda. Elaborat en dipòsit de pedra excavada a terra, que li dona un particular gust, i una mica de fusta. He tastat el 2016 — 7 years ago

Al Val

9.5

A bit sweeter than my standard Tissot but still lip smacking fabulousness. Metallic, more copper than Mica. Groovy guy at Buttermilk Channel explained that there are loads of families w/the same name making similar wines - that explains it! — 7 years ago

Emili Coll

9.0

Excel·lent! Se li nota una base de xerès molt atractiva. Subtil. Potser li falta una mica de contundència però els aromes són deliciosos. — 8 years ago

Joan Alberni

9.8

Fosca com negra nit la quadruple trappiste de Rochefort , aromes de cafè i gust de regalèssia una mica amargant , gran cos i final amb nous. Vive la trappe. 11.3 %. — 8 years ago

Joan Alberni

9.0

Bombolla perfecta , gust de poma un pel dolç , una mica àcid i final amb cos i fruita persistent . Cap d'any 2017. — 8 years ago

Adrian Adi

9.0

Un vin bun de la o casa mica. Merge perfect cu branzeturi! — 9 years ago

Emili Coll

9.3

Complex, untuós, amb caràcter. Se li nota la fusta . Groc palla una mica enfosquit. Cada copa és una mica diferent: vainilla, pinya, ... Aquests empordanesos "la claven": un gran vi. — 9 years ago

Joan Alberni

9.5

Li ha costat una bona estona obrir-se amb decantació. Vermell teula amb aromes i gust de fruita vermella compotada , tabac i una mica de pebre. Final ample i gustós. 8750 amp. Cabernet , merlot i syrah. S'ha conservat bé! — 9 years ago

Felip Tarragó

9.2

Semblava que ja estava agonitzant però després d'una mica d'oxigen ha reviscolat — 10 years ago

Joshua Segal

9.5

kékfrankos on mica is the schist! — 10 years ago

Joan Alberni

9.0

Teula amb color picota encara i glicèric. Deu n'hi do el cos i persistència .Encara es pot guardar una mica. — 11 years ago

James Parker Huston, CWE

Sommelier Charlie Palmer

9.7

Buy this. Drinking well now. — 12 years ago

Chip Hughes

9.2

Superb 2016. Mica-schist & gneiss; vines average 40 years. Creamy, leesy; continued to open over three days. A great lesson in the superior quality of hand-harvested fruit. #muscadet #luneau #fromenteaux #loire — 7 years ago

Emili Coll

9.2

Delicat i contundent a l’hora. Llarga persistència en boca. Lleugerament untuós.
Fruits vermells i una mica pebre. — 7 years ago

Randy P

9.1

Opened last bottle this evening. Still structured but the tannins mellow and become less disjointed as it warms and aerates. Clove, cardamom, spicy black olive. A bit of tannic dustiness clouds the finish but let's pour a second glass and see what happens next. — 8 years ago

Joan Alberni

9.5

Groc palla de bombolla fina i ben estructurada. Fruita al nas i poma verda a la boca. Molt agradable i complet. Tríada clàssica amb una mica de chardonnay. — 8 years ago

Richard Steinberg

8.9

Very good and food friendly. Crisp and nice acidity. — 9 years ago

Emili Coll

9.1

Vinificat en àmfores d'argil·la i amb una mica de fusta. Un vi ple d'aromes i matisos. Molt fi. Excel·lent. — 9 years ago

Moises Coll

9.0

Sorprenent! Sembla una frivolité exòtica, però res més lluny d'això. Suau amb un lleu toc fumat. Una mica de vainilla. Excel·lent. — 9 years ago

Joan Alberni

8.9

Picota fosca, glicèric amb aromes potents de fruita madura , rodó i gruixut amb gustos balsàmics i xacolata , final amb una mica de pebre. Fusta molt subtil. Estany Clar. — 9 years ago

Michael Townley

9.0

celebrating the holidays — 9 years ago

with Oscar and Carin

Joan Alberni

8.9

Merlot , Cabernet Sauvignon i franc. Vermell teula irisat. Aromes de fruites vermelles madures. Cos mitjà i tanins afinats. Prim de boca i gustos varietals amb una mica de fusta. Final discret però elegant. Bona conservació . — 10 years ago

Francesco Iacono

9.3

Frutta matura, direi pera. Equilibrato anche se dolce! Ho seguito suggerimento con fois gras: mica male😜😜😜 — 11 years ago

with Luigi

Óscar Hernandez

9.3

Un bon vi, no sabem exactament com ens ha arribat a casa, però té gracia. Un reserva italià del 2005, que entra molt bé un cop ha respirat. Només queda un punt àcid per resoldre i una mica més de cos... — 12 years ago

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

Joan Alberni

9.0

Garnatxa i syrah amb una mica de fusta , cirera violada , aromes de confitures i final especiat. Gustós i rodó. Gran relació q/p — 9 years ago

Joan Carles Naya

9.2

Frescor, molt agradable, potser una mica de reducció que li demana temps. Bona el•lecció — 9 years ago

David Kline

9.1

Borderline black. Funky cheese and old sneakers imbedded in candle wax.. River monster. Fungal plum and mica. Lighter mouthfeel rimmed with tiny-grained wash of tannins. Dark clouds of sedimentary river bottom and black currant skins. Black cherry, burnt blueberry, amethyst. Smoky and crystalline with frankincense. Bakers chocolate, pine cones, blackened cedar, thyme, raspberry. Big finish that resonates. #terroir — 10 years ago

with Courtney

Josep Ramos

8.9

Monovarietal de Garnatxa, aquest Penedès és poc aromàtic ( mica fruita vermella ) pero molt agradable, fresc i elegant en boca. — 11 years ago

Ignasi Marti

9.7

Molt bo. Una mica fort ja d inici — 12 years ago