Brunel de la Gardine’s 2013 Côte-Rôtie is a quintessential embodiment of the Northern Rhône’s elegance and complexity. Crafted primarily from Syrah, sometimes with a touch of Viognier—added for aromatic lift—this vintage offers a tapestry of dark fruit, violets, and subtle smoky nuances. The 2013 growing season was cooler and later than average, resulting in wines of measured ripeness, freshness, and refined tannic structure. Expect aromas of blackberry and blackcurrant intertwined with black olive, cracked pepper, and hints of smoked bacon, underpinned by the finesse that comes from Côte-Rôtie’s steep, schist-laden slopes. The palate is both supple and energetic, showing balance between depth of flavour and vibrant acidity—a wine that has gracefully evolved in bottle, now offering tertiary notes of leather and forest floor.
The Côte-Rôtie appellation sits at the northern tip of the Rhône Valley, often regarded as one of its crown jewels. This region is shaped by its dramatic terraces, carved into the escarpments that rise above the River Rhône. The vineyards benefit from a continental climate, with warm summers and chilly winters, while the Rhodanian wind known as the “bise” helps preserve acidity and protect the vines. The soils are famously complex—a mix of mica-schist, granite, and iron oxide—which impart mineral intensity and contribute to the distinctive character of the wines. Côte-Rôtie boasts a winemaking history stretching back to Roman times, and its reputation for producing perfumed, age-worthy reds remains unmatched.
This wine’s elegance and aromatic complexity call for thoughtfully chosen food pairings. Classic regional dishes like roasted duck breast with figs, beef filet in a red wine reduction, or even a traditional daube de boeuf will beautifully echo the Rhône’s rustic sophistication. For vegetarians, a wild mushroom risotto or aubergine gratin would be equally at home. Hard, matured cheeses such as aged Comté or Tomme de Savoie can also make a harmonious match.
For optimum enjoyment, serve this Côte-Rôtie at 16-18°C after decanting for at least an hour. This will allow its layered bouquet to unfurl and the tannins to soften, revealing the full complexity of a thoughtfully aged Northern Rhône Syrah.
