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1999 Domaine Jamet Cote-Rotie #169143629

750ml

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93.6
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Based on 140 reviews on Cellartracker.com

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Reviews 97 points Wine Advocate "One of the all-time greats from this estate is the still inky colored 1999 Cote Rotie. From a hot year that had many vignerons struggling with vinification issues, Jean-Paul compared 1999 to 2009 more than once. Sensationally rich, concentrated and full-bodied, it reveals a classic bouquet of pepper, smoked herbs, black currants and licorice. One sexy Cote Rotie that's just hard to resist, it's drinking perfectly today but will evolve nicely for another decade or more. (JD)" 97 points John Gilman "The 1999 Jamet Cote-Rotie is starting to drink brilliantly, even out of magnum, and this is a quintessential bottle of Cote-Rotie from a great producer in a top flight vintage. The bouquet is deep, pure and complex, soaring from the glass in a blaze of red and black raspberries, smoked meats, hazelnuts, dark soil tones, woodsmoke, pepper, black tea and just a touch of oak. On the palate the wine is deep, full-bodied, complex and beautifully plush at the core, with great focus and balance, lovely soil signature and grip, suave, modest tannins and a very, very long, pure and simply gorgeous finish. This is such a great wine! (JG)"

Also From Domaine Jamet

Jean-Luc Jamet in the vineyards of Domaine Jamet

About Domaine Jamet

Since 1976, Jean-Paul Jamet has farmed the steep, terraced schist and granite slopes above the village of Ampuis, the heart of the Côte Rôtie appellation. First starting out at Domaine Jamet alongside his father, and now with the help of his wife, Corinne, and eldest son, Loïc, Jean-Paul farms sustainably on the plateau of Le Vallin. Known for producing a staggering 19 single-vineyard Syrahs from some of the best parcels in the appellation, Jean-Paul is considered one of the great masters of the appellation.

The Jamets prefer a style of Côte Rôtie that allows the wine to speak for itself, with as little manipulation as possible. They start with whole-cluster fermentation, then vinify individual parcels separately. Where others flock to new oak, the Jamets shy away, preferring to use more neutral vessels like larger pieces and demi-muids for a more judicious expression of oak. Here, they age for up to two years in barrel before the Jamets bottle them unfined and unfiltered, resulting in incredibly silky, finessed and aromatic wines.

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