96% Syrah, 4% Viognier⁠
Style: Red Wine, Sec, Full-bodied, Non Sparkling
Wine Region: Rhône, Côte-Rôtie
Food & Wine MatchingBeef, Casserole, Charcuterie, Mushrooms
Vinification: Hand harvested Syrah grapes undergo a very traditional fermentation and 3 week cuvaison in cement vats (since 1996 the grapes have been de-stemmed which has improved colour). The grapes from Patrick's 8 different lieu-dits are vinified separately prior to blending at the end of December. The wine is then aged for up to 2 years in oak barrels (with up to 25% being new, originating from France, Russia & the USA). Half of the wine is racked into 228 litre barrels and half into 590 litre demi-muids. There is no fining and only a light filtration. Approximately 23,000 bottles are produced in a typical vintage.
Patrick Jasmin
Patrick is a fourth generation winemaker, who took over from his father Robert (after his sudden death) in 1999. Patrick's Great-Grandfather, Alexandre, was the chef at Château Ampuis and he was awarded some vines for services to the estate in the early 1900's. Today Patrick farms 5.3 hectares of vines located in 12 parcels in 8 separate climats or lieu-dits spread across both escarpments of Côte Rôtie – the Côte Brune and the Côte Blonde. Patrick deploys approximately 5% of Viognier in his classic Côte Rôtie and commendably only produces two cuvées of Côte Rôtie, alongside a number of IGP (Vin de Pays) bottlings. Patrick's extensive vine-holdings allow him an enviably broad palette of fruit from which to blend and his wine typically has a harmonious integration of fruit and tannin which is why it has been described as the 'most Burgundian' wine of the appellation.