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Côte-Rôtie AC 2011, Les Rochins
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  • 103. Côte-Rôtie AC 2011, Les Rochins

    Domaine Garon

    100% Syrah (12.5% alc.)

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    The vines here are planted in a superb site just north of Ampuis, on a steep south-facing hillside.  The topsoil (40-80cm deep) is quite rich, overlying blue and red schist imbued with iron oxide.  The wine has a bright, dark purple colour, the nose is a little compact and closed for the moment.  Upon aeration, floral notes appear, then blackcurrant and mulberry.  The palate is well-structured, rich, with fine density of ripe fruit, with good acidity and perfectly ripe tannins, and a little herbal touch on the long finish.  Just 2000 bottles of this top cuvée produced. For drinking now to 2030. 

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Further details
Kevin, Fabien, Jean-François and Carmen Garon , Domaine Garon
Ampuis, lieu dit « les Rochins »
Size of domaine
5 hectares of which Rochins comprises 0.5ha
100% Syrah. Mainly 174, 741 and 383 clones on 3309 rootstock. Repining with serine, selection on the oldest vines of the vineyard, multiplied by the union of growers from Côte-Rôtie, massal selection. 15 to 20 years old vines. 10000 vines per hectare on average
Brown schists (i.e. Côte Brune). South aspect on 50% slopes, 200 mtrs above sea-level. Depth soil is 60 cm average.
Debudding. Carry out vendanges en vert (if needed, according to the vintage). No ploughing. The grass is managed by hand or with lawn mower and brushcutter. Treatments are decided according to weather conditions (weed killers can be used). Harvested by hand. 35 to 40 hectos per hectare yield on average
A little cold soak depending on vintages, but not systematic. If there is a cold soak, only for 48 hours max at around 10°C. 80 to 100% destalking. 80% of the grapes are crushed. Alcoholic fermentation for one week in concrete vats (at 25°C, 32°C max) using indigenous yeasts. Remontages twice a day on average, a few pigeages distributed during the week of fermentation if needed. 15 days cuvaison with one remontage every two days then pressed and put into oak. The first press is usually incorporated to the free run juice. The second press is aged separately in barrels and usually blended at the end of the ageing period. Pressed by 22 hl Vaslin press. Aged for 18 to 20 months in 50% new barrels, the rest is aged in 1 to 3 years old barrels. Only one racking after the malolactic fermentation. No filtration, occasionally collage. 2500 bottles produced on average.
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