At Bernard Burgaud, there\u2019s no fuss: they make one (outstanding) cuv\u00e9e, exclusively from Syrah, with a moderate alcohol content of 13% in the 2022 vintage.<\/p>\n
Since the 2019 vintage, his son Pierre has officially taken over the reins, though his father is always nearby…<\/p>\n
This wine stands out by NOT being an overly pumped-up Syrah. It has plenty of intensity and depth but shines with its juicy, elegant fruit, crafted in a style that keeps you wanting the next glass. Unfortunately, this style is nearly extinct in a region where “turbo wines” dominate, which is a shame, as C\u00f4te R\u00f4tie has the potential for remarkably elegant and floral wines.<\/p>\n
The family owns a modest 4 hectares of vineyards spread across the lieu-dits Le Champin, Leyat, Moutonnes, Fongeant, La Brosse, and C\u00f4te Blonde, with 2\/3 on steep terraces where all vineyard work is done by hand. The average age of the vines is high, with the oldest over 80 years old.<\/p>\n
Vinification includes destemming of the grapes and temperature-controlled spontaneous fermentation. Aging takes place in 228-liter Allier oak barrels (from Tonnellerie Sirugue in Nuits St-Georges), with a modest 20% new barrels and the rest 1\u20135 years old. After about a year of aging with 3\u20134 rackings, the wine is ready for bottling, done without fining and only with light filtration.<\/p>\n
This is a personal wine made in very limited quantities, and in this vintage, it carries a delightful flavor of ripe blackberries with a touch of raspberries, black olives, some dried flowers, and carne cruda. Despite being 100% Syrah, the wine is full of charm without any dark undertones. The taste is intense and moderately full-bodied but above all, showcases well-defined fruit and precise acidity.<\/p>\n
Try Burgaud C\u00f4te R\u00f4tie with boeuf bourguignon, where everything comes together beautifully (as Bourgogne wines in a reasonable price range are usually too light). Game with rich sauces is another wonderful match. Serve the wine in large glasses at around 17\u00b0C, raising the temperature by a degree or two with age. And remember to give it time in the glass; patience is rewarded with increased complexity.<\/p>\n
From experience, this is an extremely long-lived wine, enjoyable for at least 20 years from vintage.<\/p>\n","protected":false},"excerpt":{"rendered":"
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