2018 Domaine Jamet Cote-Rotie #143041549
Based on 7 reviews on Cellartracker.com
Reviews 94-96 points Wine Advocate "It's never easy to prognosticate how the final assemblage will turn out, but I tasted eight different lots of the 2018 Cote Rotie, the least of which I rated (92 - 94), with some as high as (95 - 97). Overall, the wines are very ripe (le Plomb clocks in at over 15% alcohol), with supple tannins but also adequate freshness. Together, the result should be a full-bodied, rich yet lively wine, with notes of violets, hickory smoke, black olives and cassis. Based on past experience, I'd expect this wine to look firmer out of bottle than it does presently, with two decades or more of cellaring possible. (JC)" 95-96 points Vinous "Precise aromas of dark berry preserves, pungent flowers, pipe tobacco and smoky minerals; allspice and succulent herb nuances build in the glass. Broad, alluringly sweet and youthfully chewy, offering intense blackberry, cherry preserve, fruitcake and bitter chocolate flavors and a sexy candied violet flourish. Shows a compelling interplay of power and energy and finishes youthfully tannic and strikingly long, with lingering floral and mineral notes. (JR)"
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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.