2021 Clusel-Roch Côte-Rotie "Vialliere", Rhone Valley, France
ABOUT THIS WINE
The fruit for this Côte-Rotie comes from 30 year old Syrah vines planted in a 0.6 ha area in “Viallière.” Here, the soils are composed of iron & mica-schist. These vineyards are certified organic. Grapes are hand-picked into small crates to preserve berry integrity and thoroughly sorted upon arrival at the winery. Next, the grapes are partially destemmed, gravity-fed, and fermented using natural indigenous yeasts. Fermentation occurs in open-top stainless steel tanks at moderate temperatures, allowing for delicate, gentle extraction of fruit and tannins. A measured maceration process lasts between 2 to 4 weeks depending on the specific nuances of the vintage.
The wine is transferred to French oak barrels, where it rests for approximately 18 to 24 months. The domaine uses a moderate percentage of new oak (around 20% to 25%) so the wood integrates gracefully without overpowering the terroir's characteristic floral notes and delicate red fruit profile.
ABOUT THIS PRODUCER
The birth of Clusel Roch dates back to the mid 1930’s when Baptiste Clusel first planted a small parcel of vines in the Cote Rote appellation. However, the actual founding of the domaine took place in 1969, when Rene Clusel took control of the single hectare of vines. The name Clusel Roch first came about in 1989, with Gilbert Clusel and Brigitte Roch revamping the winery. In 1991, they began a program of massale selection in order to expand. Their largest holdings are in the La Vialliere vineyard. As of 2002, Clusel Roch began practicing biodynamic farming.
The estate is currently run by Guillaume Clusel, Gilbert Clusel and Brigitte Roch.
It has 20 hectares of vines on three historic vineyards of the Lyonnais, Ampuis (AOC Côte-Rôtie, AOC Côtes-du-Rhône and Vin de France), Condrieu (AOC Condrieu), & Millery (AOC Coteau du Lyonnais).
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Description
ABOUT THIS WINE
The fruit for this Côte-Rotie comes from 30 year old Syrah vines planted in a 0.6 ha area in “Viallière.” Here, the soils are composed of iron & mica-schist. These vineyards are certified organic. Grapes are hand-picked into small crates to preserve berry integrity and thoroughly sorted upon arrival at the winery. Next, the grapes are partially destemmed, gravity-fed, and fermented using natural indigenous yeasts. Fermentation occurs in open-top stainless steel tanks at moderate temperatures, allowing for delicate, gentle extraction of fruit and tannins. A measured maceration process lasts between 2 to 4 weeks depending on the specific nuances of the vintage.
The wine is transferred to French oak barrels, where it rests for approximately 18 to 24 months. The domaine uses a moderate percentage of new oak (around 20% to 25%) so the wood integrates gracefully without overpowering the terroir's characteristic floral notes and delicate red fruit profile.
ABOUT THIS PRODUCER
The birth of Clusel Roch dates back to the mid 1930’s when Baptiste Clusel first planted a small parcel of vines in the Cote Rote appellation. However, the actual founding of the domaine took place in 1969, when Rene Clusel took control of the single hectare of vines. The name Clusel Roch first came about in 1989, with Gilbert Clusel and Brigitte Roch revamping the winery. In 1991, they began a program of massale selection in order to expand. Their largest holdings are in the La Vialliere vineyard. As of 2002, Clusel Roch began practicing biodynamic farming.
The estate is currently run by Guillaume Clusel, Gilbert Clusel and Brigitte Roch.
It has 20 hectares of vines on three historic vineyards of the Lyonnais, Ampuis (AOC Côte-Rôtie, AOC Côtes-du-Rhône and Vin de France), Condrieu (AOC Condrieu), & Millery (AOC Coteau du Lyonnais).
