If you’re at a restaurant and you don’t have time to read the wine list from cover to cover, here’s an easy tip to remember.
If they have any 2016 Côte Rôtie, grab one. It should be a safe bet.
Is it the greatest vintage in the last 20 years? No, that’ll be 2015, or perhaps 2010. There are individual wines from these two that fly even higher.
But after tasting nearly 30 examples, what 2016 offers is this: quality, classicism and consistency.
And almost all are ready to drink.
Slow and steady wins the race
(Image credit: Alamy / Eric d ricochet69)
After a mild winter, the season got off to a fairly late start, with Bernard Burguad writing in his notes that ‘budbreak occurred quite late compared to the average of recent years’. Spring was mild and quite wet, leading to outbreaks of mildew.
Flowering took place unhindered in mid-May, leading to plenty of fruit; the showers, however, continued. The season wasn’t looking terribly promising until July, when hot, dry weather finally arrived.
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‘Harvest took place under excellent conditions,’ Burgaud notes, ‘yielding grapes with perfect ripeness and sanitary health.’
He didn’t finish picking until mid-October, ‘something we hadn’t done in a long time,’ he remarks.
As long as grapes reach full ripeness, late harvests can be a good sign in Côte-Rôtie; slow and steady ripening often results in delicacy and precision.
Jean-Paul Jamet says: ‘I like this vintage a lot, thanks to its gradual ripening, harvesting between 28 September and 12 October, which conferred a lot of elegance and freshness.’
‘A great classic’
(Image credit: Alamy / WINEOGRAPHIC)
Coming after the bold, concentrated 2015 vintage, the 2016 was clearly less powerful, but was notable for its sense of balance, freshness and its classic proportions.
They’ve aged well – better than expected in fact – thanks to these qualities. At 10 years, they are largely beyond that awkward phase around seven to eight years of age and are ready to open.
Only a handful would benefit from a few more years in bottle. Julien Barge says: ‘I am very fond of this vintage; it is evolving beautifully.’
In fact, I would open the 2016s before the 2015s.
What I particularly appreciate about the 2016s is how frank and easy to read they are, clearly reflecting their origins and house style.
In the words of Jamet, the 2016 vintage ‘reflects the terroir of Côte-Rôtie magnificently. A great classic’.
Burgaud agrees: ‘It is the most sincere expression of Syrah from Côte-Rôtie.’
All the typical Côte-Rôtie markers are there, and are true to their soil type: those from the more southerly Blonde side are perfumed and elegant, those from the Brune side are darker and more intriguing.
The harvest might have been late, but there were clearly no problems achieving ripeness – there’s no greenness or bitterness and the wines are texturally very fine.
None that I tasted were past their best. If kept well, most will age for at another seven to eight years, and the best will endure twice as long.
Sign of the times
(Image credit: Alamy / Per Karlsson – BKWine.com)
That these wines were made 10 years ago was clear from the tasting. Several had (non-dominating) hints of brett, which is less common today.
Use of smaller barrels and new wood was more common too in 2016 than it is today.
Some wines that appeared oaky when tasted from barrel have successfully swallowed it, but a proportion still display marked oak flavour and tannins that can blur some of the more subtle details of the terroir.
Barge is one of many winemakers who have changed their approach since then.
‘In the cellar, the ageing periods used to be longer – typically two years in demi-muids. Today, I prefer shorter ageing in foudres to better preserve the wines’ freshness and expression,’ he says.
He continues: ‘Paradoxically, my work has become more traditional over time. I have gradually come to appreciate the value of the practices handed down by previous generations.
‘My evolution, therefore, stems not only from personal exploration or technical advancements but also from a more conscious return to that heritage. What appears simple in winemaking is often the result of long, careful reflection.’
The summer felt very warm at the time, but compared to this summer it would feel decidedly comfortable. Tasting these wines made me pine for another 2016.
And today, with refined winemaking practices, more organic viticulture and vines that are 10 years older, the resulting wines would be even better.
But that doesn’t detract from what was achieved in 2016 – a great classic indeed.
