FERRATON PERE ET FILS Cote Rotie Lieu dit Montmain 2017
The Montmain is biodynamically processed but not biodynamically certified because Ferraton works here with a contract winemaker. This plot is approximately 1.5 hectares. At the absolute end of the Côte Rôtie and the Côte Brune, complete southern exposure on slate, 20% unraveled. The whole grapes were squeezed with their feet, the whole fermented spontaneously in the cement, and, as usual at Ferraton, expanded in the predominantly used wood in the form of barriques and half-pieces. A little bit of new wood is also here. Spontaneous fermentation is mandatory. There are only 1800 bottles of this Montmain. That means the yield per vine is extremely small. So now we're at the 2017 tasting at the Royal Cote Rotie. Even before Saint Joseph, this is always the finest that the Rhone has to offer. Even if I say that the Cote Blonde on granite is even more exciting within the Rhone, which ultimately also means the continuation of the granite floors of St. Joseph. The nose is so typical Cote Rotie with this very deep, lush, but not fat red fruit. Unlike Hermitage, Cote Rotie is almost never black fruit, but always red fruit elegant. Cote Rotie is always a bit Saint Julien, a kind of Leoville Las Cases. Showing beautiful ripeness in the nose. Here, too, this almost sweetly coming sour cherry. Rosehip, also a little currant and sloe underneath, but already on the nose suggesting that it is a lush and silky wine. Very harmonious in the mouth. Incredibly balanced, superbly balanced. It may lack the last tannin kick, the last little masculine bite, the last mineral sharpness compared to 2016 and 2015. In 2017 it is almost too beautiful, too round, too balanced for me. But maybe that's his great strength. The wine remains for a long time, fades away with this red fruit after minutes, literally sticks to the palate. It is mouth-filling, quite sumptuous for a Cote Rotie, and the deep acidity of the 2017 vintage makes up a large part of this very pleasant structure.