Red, Ready, but will improve

2012 Côte-Rôtie, Domaine Michel et Stéphane Ogier

2012 Côte-Rôtie, Domaine Michel et Stéphane Ogier

Red | Ready, but will improve | Domaine Stephane Ogier | Code:  23851 | 2012 | Syrah/Shiraz | Full Bodied, Dry | 13.0 % alcohol


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Scores and Reviews



WA - Moving to the Cote Roties, Ogier owns a number of parcels (15 to be exact) spread throughout the appellation. Coming from a blend of terroirs, the 2012 Cote Rotie Classique possesses a knockout bouquet of white pepper, blackberry, leather, and hints of game. This flows to a medium to full-bodied, elegant and finesse-driven effort that has vibrant acidity, excellent mid-palate depth and fine tannin. It should round into form with a handful of years in the cellar and evolve gracefully for 10-15 years.

Drink 2013 - 2028

Jeb Dunnuck - Wine Advocate #210, Dec 2013

The Producer

Domaine Stephane Ogier

Domaine Stephane Ogier

Michel Ogier is a relative newcomer to the top ranks of the wine-making world: up until 1980 he sold his entire crop, on the vine, to Messrs Chapoutier and Guigal. Since then, he has invested an enormous amount of time and capital in his well-situated 2½ hectare vineyard and now, handed over to his ambitious and likeable son, Stèphane.

The wines themselves are not the huge, structured beasts typical of some other Côte Rôtie producers. They tend more towards a silky elegance with soft, subtle tannins. However, they retain that incredible ability to age that is synonymous with the best Côte Rôtie.

The Grape



A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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