COTEAUX BOURGUIGNONS > Antonin RODET

COTEAUX BOURGUIGNONS 2021

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2022 2023

Grape variety

100% Gamay.

Tasting notes

Colour: Deep garnet-red with purplish highlights.

Nose: Intense, with aromas of very ripe red fruit and black fruit such as burlat, raspberry, blackcurrant and bilberry, combined with a hint of roasting and spice.

Palate: Fleshy, fruity and spicy on the palate. The tannins are present, yet mellow and complex.

Wine and food pairing

Ideal with a plate of charcuterie, pasta, couscous, beef stew, grilled or roasted meats, and cheese such as the French Camembert and Brie.

Serving temperature

Ideally served at 15-16°C. (59-61°F.) as an aperitif or at 17-18°C. (62-64°F.) with food.

Ageing potential

Ready to drink now, can be kept 2-3 years.

Origin

The Coteaux Bourguignons appellation area merges with that of the Burgundy appellation. It covers around 300 hectares and 384 communes, stretching from the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise.

The Coteaux Bourguignons appellation exists for red, white and rosé wines. The special feature of this appellation is that it can be produced from a blend of grape varieties. Our grapes come from the Côte de la Beaune, Côte Chalonnaise and the north of the Mâconnais.

- Terroirs made up of clay and marl with hints of granite.
- Hilly terrain.
- South-east and south-facing.
- Altitude: 250 to 600 metres.

Vinification and maturing

The grapes are 30% destemmed and macerated for 15 days with regular pumping over and racking. Temperatures are kept between 25 and 28°C, then lowered after pressing to preserve the aromas. The wine is matured in stainless steel vats and partially in wood to balance the fruity and woody aromas. Malolactic fermentation is complete to soften the wine and reduce its acidity before bottling.

Vintage : 2021

The 2021 vintage was a challenge for winegrowers right up until the very last day. From the frost in April, made worse by a very early start to the winegrowing season, right through to the September harvest, it was characterized by some brutal shifts in the weather. Winegrowers had to be extremely reactive and attentive. The only moment of respite came with flowering, which was ideal for fruit formation, and véraison, which was accompanied by sunshine from mid-August. In the end, hard work was rewarded with success, low volumes aside.

Aside from the low yields due to frost, and hail in June in certain parts of the Mâconnais, the grapes were sorted meticulously, both in the vines and in the winery.

Anyway, 2021 is an interesting vintage to work as it requires great technical skill and vinification must be very precise. Although fermentation was rapid, one had to pay a great deal of attention to the extraction of tannins and colour for the reds, and to the aromatic balance of the whites. The impression from the first tastings is that the musts have good aromatic potential and the sugar-acidity ratio suggests a style appreciated by fans of Bourgogne wines.