Winery De Boisseyt-Chol - Côte Blonde Côte-Rôtie

Winery De Boisseyt-CholCôte Blonde Côte-Rôtie

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Côte Blonde Côte-Rôtie of Winery De Boisseyt-Chol is a red wine from the region of Côte-Rôtie of Rhone Valley.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Côte Blonde Côte-Rôtie of the Winery De Boisseyt-Chol is in the top 20 of wines of Côte-Rôtie.

Taste structure of the Côte Blonde Côte-Rôtie from the Winery De Boisseyt-Chol

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Côte Blonde Côte-Rôtie of Winery De Boisseyt-Chol in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

On the nose the Côte Blonde Côte-Rôtie of Winery De Boisseyt-Chol in the region of Rhone Valley often reveals types of flavors of earth, oak or red fruit.

Details and technical informations about Winery De Boisseyt-Chol's Côte Blonde Côte-Rôtie.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Verdelho

The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.

Last vintages of this wine

Côte Blonde Côte-Rôtie - 2015
In the top 20 of of Côte-Rôtie wines
Average rating: 4.411110
Côte Blonde Côte-Rôtie - 2014
In the top 20 of of Côte-Rôtie wines
Average rating: 4.511110.5
Côte Blonde Côte-Rôtie - 2013
In the top 20 of of Côte-Rôtie wines
Average rating: 411110
Côte Blonde Côte-Rôtie - 2012
In the top 20 of of Côte-Rôtie wines
Average rating: 3.81110.50
Côte Blonde Côte-Rôtie - 2011
In the top 20 of of Côte-Rôtie wines
Average rating: 4.711110.5
Côte Blonde Côte-Rôtie - 2007
In the top 20 of of Côte-Rôtie wines
Average rating: 4.311110

The best vintages of Côte Blonde Côte-Rôtie from Winery De Boisseyt-Chol are 2011, 2014, 2015, 2007 and 2013.

Informations about the Winery De Boisseyt-Chol

The winery offers 9 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Côte-Rôtie in the region of Rhone Valley

The Winery De Boisseyt-Chol is one of of the world's greatest estates. It offers 9 wines for sale in the of Côte-Rôtie to come and discover on site or to buy online.

Top wine Rhone Valley
In the top 5500 of of France wines
In the top 30 of of Côte-Rôtie wines
In the top 20000 of red wines
In the top 25000 wines of the world

The wine region of Côte-Rôtie

The wine region of Côte-Rôtie is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine E. Guigal or the Domaine E. Guigal produce mainly wines red, white and sweet.


The wine region of Rhone Valley

The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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