Wines Côte-Rôtie Maison Bouachon - Prince de Monvert - 2005

Maison Bouachon’s Côte-Rôtie "Cuvée Prince de Monvert" 2005 is an impressive red wine from the northern Rhône Valley, a region famed for the elegance and complexity of its Syrah-based wines. Predominantly made from Syrah, sometimes delicately blended with a small percentage of Viognier for added aromatic lift, this 2005 vintage expresses both the structure and finesse expected of a mature Côte-Rôtie. The wine reveals deep garnet hues, with aromas suggesting blackberries, violets, cured meats and a subtle nuance of spice, all complemented by earthy undertones. On the palate, it demonstrates remarkable texture: silky yet retaining a vital freshness, with integrated tannins and hints of leather, olive tapenade, and black pepper—hallmarks of its terroir and bottle age.

Côte-Rôtie is among the jewels of the northern Rhône, where steep, terraced vineyards cling to schistous and mica-rich slopes overlooking the river. The region’s continental climate, with warm days and cool nights, enables slow and optimal ripening of the Syrah grape, contributing to the wine’s aromatic intensity and balanced structure. The tradition of sometimes co-fermenting Syrah with a touch of Viognier lends additional floral and textural dimensions. Maison Bouachon, while better known for its Châteauneuf-du-Pape, brings an expert hand to the Côte-Rôtie appellation, crafting wines that echo the area’s ancient viticultural heritage and affinity for long ageing.

With its depth and complexity, this Côte-Rôtie pairs beautifully with classic dishes such as slow-braised lamb shank, roast duck with black olives, or a rich beef stew. For a regional touch, consider serving alongside daube de boeuf à la provençale or even a simple platter of aged Rhône cheeses like Saint-Marcellin or Rigotte de Condrieu. The wine’s savoury profile also allows for inspired pairings with grilled venison or mushroom-based dishes.

For optimal enjoyment, decant the wine for at least an hour to allow the tertiary aromas to unfold and serve at a temperature of 16-18°C. This will showcase its full range of flavours and refined tannic structure, particularly important for a bottle now approaching two decades of graceful evolution.