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Champet Cote Rotie La Vialliere 2018

ID No: 446841
Country:France
Region:Cote Rotie
Winery:Joel Champet
Grape Type:Syrah
Vintage:2018
Bottle Size:750 ml
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Delas Freres Cote Rotie La Landonne Rouge 2016

Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.


Reviews:

Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T

-Wine Cellar Insider 97 Points

Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further 

-Wine Enthusiast 97 Points


Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.

-Vinous 95 Points

Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported. 

 -Wine Spectator 96 Points

Overview

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


Winemaking

The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.


Tasting Notes

The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.


Food Pairing

This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

 Vinous Antonio Galloni: 95 Wine Enthusiast: 97 Wine Spectator: 96 97 Points
Niero Cote Rotie Eminence 2013

The wine isa blend of 95% Syrah which gives strenght and structure and 5% Viognier for roundness and aromatic complexity. 
The nose majestically unveils an explosion of delicate aromas of red and black small fruits. The charm goes on through a silky texture, full of integrity and freshness, with fat tannins and a sweet final taste. Wonderful. 

The grapes are coming from a 1.8 hectare (4.50 acres) vineyard. 
The terroirs is made of schist soil on the slopes of "Valliere" and on the terraces of granitic "Coteau de Bassenon".
Vines are 20 years old on average.

Review:

Vivacious and peppery, this delicately framed Côte-Rôtie offers crisp black-cherry and berry flavors accented by savory truffle, leather and spice. Fine, rigid tannins and penetrating black-fruit flavors still need time to integrate. Hold till 2020.- Wine Enthusiast (March 2018), 92 pts

 Wine Enthusiast: 92
Remi Niero Cote Rotie Vires de Serine 2015

Niero Cote Rotie Vires de Serine is made exclusively with Syrah. 
A deep red garnet color with intense aromas of black fruits and violet. In the mouth, the wine is dense and rich with polished and well-integrated tannins. A long and powerful finish.

The terroirs is made of schist soil on the slopes of "La Valliere" and on the terraces of granitic "Coteau de Bassenon". Vines are 20 years old on average.

100% Destemmed.
Long maceration (3 weeks) in temperature controlled concrete tanks.
Wine is then aged in French oak barrels for 22 months (new barrels).
Malolactic fermentation.

Lamb stew with olives, farm rabbit with black truffle, beef rib, goose with chestnuts, roast veal kidneys, squab with cloves of garlic 

Review:

"The only red I was able to taste was the 2015 Côte Rôtie Vires De Serine, which is still aging in new French oak barrels. This full-bodied, opulent, sexy beauty is loaded with potential and offers classic notes of blackberries, barbecue smoke and olive tapenade, with its oak component smothered by gorgeous fruit. With ripe tannin and impeccable balance, it’s an impressive barrel sample."
- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 93-95 pts


 95 Points
Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone 2018

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

This appellation, located just south of Gigondas, always produced a Provençal, spicy wine and the 2018 Beaumes De Venise is no exception, showing a ruby/purple hue, notes of herbes de Provence, ground pepper, and garrigue, loads of raspberry and blackberry fruits, medium-bodied richness, and a great finish. It’s an undeniably delicious, balanced, gulpable beauty to enjoy over the coming 3-5 years." - Jeb Dunnuck (October 2020), 90 pts





 90 Points
Grand Veneur Cotes Du Rhone Les Champauvins 2018

HUGE SALE!

Grand Veneur Cotes Du Rhone Les Champauvins is made of 70% Grenache, 20% Syrah and 10% Mourvedre

Intense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a "baby Châteauneuf" than a Côtes du Rhône.
A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

Drink between 1 and 6 years.

Soil type DOMAINE GRAND VENEUR “Les Champauvins” stretches on 34 ha classified in Côtes du Rhône. The plots are located in the northern border of Châteauneuf du Pape, exactly from 3 meters outside the appellation. A small lane of rocks going through the rocky plateaux has been decided to be the AOC limit in 1936. Here, soils are made of red clay and rocks (pebbled stones of quartz). The quantity of rocks can be amazing as they can completely cover the soil (see picture). In summer and during the day, the rocks temperature will increase to 55°C. This accumulated heat will be get back to the vines during nights . Day after day, this unique phenomenon allow the grapes to reach a perfect maturity and produce a unique wine. Winemaking & Ageing Traditional, in stainless steel vats. Harvest crushed and destemmed. Fermentation in temperature controlled vats at 28°C. Eighteen-day vating period with “pigeage”. Grenache is aged in concrete vats, Syrah and mourvèdre in 4 years old barrelsntense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a “baby Châteauneuf” than a Côtes du Rhône. A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

 


Review:


"Not yet bottled, the 2018 Côtes Du Rhône Les Champauvins offers slightly darker notes of cassis, blackberries, ground pepper, violets, and spring flowers. Soft, forward, and straight-up plump, it shows the fleshy, ready-to-go style of this vintage beautifully."

- Jeb Dunnuck (August 16th 2019), 88-90 pts

 90 Points
Alain Jaume Cotes du Rhone Rouge Haut de Brun 2019


Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault

The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.

A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.

Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.

Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.





Product Description

Champet Cote Rotie La Vialliere is made from 100 percent 95% Syrah and 5% Viognier. 

Rich and powerful. Black fruit on the palate, followed by smoky gaminess and a nice Bacon aromas as well. Very good spicy character and silky tannins.

Less than 10% new oak (from the 30 hectoliters "foudre" barrels)

Review:


"Dark violet. Spice- and mineral-accented black and blue fruit aromas show excellent definition and pick up olive, smoky bacon and candied violet notes with air. Sappy and concentrated but energetic as well, offering palate-staining blackberry, bitter cherry and boysenberry flavors that become spicier as the wine opens up. Melds power and finesse with a sure hand and finishes impressively long and sweet, with chewy tannins building steadily. All whole clusters and 10% new oak, a combination of foudres and demi-muids. - Josh Raynolds"

- Antonio Galloni's Vinous (April 2020), 94 pts


"Readers who love old school Côte Rôtie that demands bottle age will love this beauty. Revealing a deep purple color as well as a mineral-drenched bouquet of black raspberries, camphor, new saddle leather, and peppery herbs, the 2018 Côte Rôtie La Vialliere hits the palate with medium-bodied richness, notable concentration, ripe yet firm, present tannins, and a great finish. This tannic, backward, yet impressive Côte Rôtie is going to demand 5-7 years of bottle age and keep for 20+ years."

- Jeb Dunnuck (November 2020), 94 pts


Winery: Joel Champet

The Domaine Joel Champet Estate
The estate is located in the Cote Brune in the lieu-dit La Vialliere. Joel Champet represents the 3rd generation of winemakers in the family.  His home and winery is perched on the hillside overlooking the Rhone River, surrounded by Syrah vines.  He inherited the vineyards from his father Emile, and his grandfather already owned some land where he used to grow some vines, fruits and vegetables.

The Domaine Joel Champet Vineyard
Joël Champet farms 3 hectares (7.40 acres) in Côte-Rôtie. He only uses Syrah grapes for his wines, no Viognier.  The soil type in this area is schist and the slopes are quite steep at 50-degree angles or more.  Production is about 1,000 cases per year.

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Review:

"The oaking of the 2019 1583 Albariño de Fefiñanes was quite subtle and seems to have brought forward the more balsamic notes of the variety, making it come through as a little more herbal, with almost a minty touch, reminiscent of bay leaf. The palate is not as vibrant and pure as the unoaked wine from this same year, which was exceptionally good. - Luis Gutiérrez"
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 Wine Advocate: 91
Cazaux Vacqueyras Blanc Vieilles Vignes 2018

Cazaux Vacqueyras Blanc Vieilles Vignes 50% Clairette, 30% Roussanne and 20% Viognier


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The aromas are rich and exotic with mango, almonds, toast, lemon, pineapple white flowers and papaye. These aromas will develop to honey, butter and pear after ageing for a few years.
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Terroir: Slopes of sandy soil or grey limestone.
Yield: 25 -30 hl/ha
Age of the vines: 70 years old minimum. The oldest are around 90 years old.
The grapes are pressed pneumatically after a few hours contact with the skins.The must is kept at 20°c during the alcoholic fermentation to optimise the aromas and respect the wine’s suppleness.
Barrel fermented an aged in 228-liter French Oak barrel for 12 months with regular stirrings of the lees.
MaloLactic Fermentation also in barrel.


Enjoy this wine with rich dish, river fish or poultry cooking in creamy sauce. Delicious with a mushroom risotto.

Review:


"Limpid yellow. A wild, expansive bouquet displays an array of citrus pith and pit fruits, succulent and (once-) illicit herbs, dried flowers and honey, along with a smoky mineral flourish the emerges with air. Stains the palate with juicy pear nectar, candied fennel, chamomile and bitter quinine flavors that take a sweeter turn on the back half. The impressively long, chewy, focused finish echoes the floral note and leaves a refreshingly bitter pear skin note behind. Color me impressed. I'd love to see this wine, when it gets bottled, up against some high-end Châteauneuf-du-Pape whites. Raised in barriques. - Josh Raynolds"

- Antonio Galloni's Vinous (February 2020), 92-93 pts




 Vinous Antonio Galloni: 93
Cazaux Vacqueyras Blanc Les Clefs d'Or 2019

HUGE SALE $80 OFF CASE PRICE

Regularly $460, now $380!


Cazaux Vacqueyras Blanc Les Clefs d'Or is made from 50% Clairette, 30% Roussanne and 20% Grenache Blanc.

A wine with lively acidity, expressive aromas of fennel and white flowers. It is long and full in the mouth with minty and anisy aromas mixed with white peach flavors. Refreshing and mineral character.

Clairette grapes are green harvested to concentrate and harmonize aroma. Each grape varietal is hand picked separately. Pressing with skin contact at low temperature. Aged 12 months in stainless steel tank. (No oak)

Enjoy this wine with all sorts of fish starters, squid salad with olive oil and basil. A must try with fresh oysters.

Review:

"The 2018 Vacqueyras Les Clefs D'Or Blanc is another head-turner. A blend of 50% Clairette, 30% Roussanne, and 20% Grenache Blanc brought up in tank, it offers a clean, vibrant style carrying classy notes of tart peach, citrus, lemongrass, and exotic herbs. Medium-bodied, balanced, and with a kiss of minerality, it’s solid today, yet I suspect it will age gracefully for 7-8 years."

- Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 92 pts


 92 Points
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