An impressive first run with this producer. Started off very pure fruited with high-toned black cherries and cassis, along with some light reduction that gave it a flinty quality. As the reduction blew away, it revealed beautiful stem aromatics - flowers and incense, with a strange, yet attractive iodine-like twist. Excellent structure, with chalky tannins, fleshy fruit, and limestone-derived minerality/verticality. A little volatile acidity perceivable in the backend, but it doesn’t detract from the lengthy finish. Frankly, it drank like a cru Beaujolais (would have called it if blinded), but perhaps with more weight and tannins (rougher too). Paired with some lamb tacos, this was in a league of its own. A one on the binary scale! — 6 days ago
A fine and precise expression of gamay that nevertheless remains crunchy and juicy, with material, freshness and an interesting finish. Cuvée of old vines bringing concentration and interesting potential for evolution. To be tested in a few years.
Une expression fine et précise du gamay qui n’en reste pas moins sur le croquant et juteux, avec de la matière, de la fraîcheur et une finale intéressante. Cuvée de vieilles vignes apportant de la concentration et un potentiel d’évolution intéressant. A re tester dans qqs années. — 3 months ago
I love this wine. Delicacy and complexity that keeps unraveling. Brambly, but focused, Carignan fruit profile with the addition of a stony minerality that put this in another league. Soft tannins, structured acidity, and purity of fruit in spades without coming off as another generic “natural” wine. — 3 months ago
Very nice and fruity. — 9 days ago
Real talk: I’m a little embarrassed to admit that this is my first experience with the wines of Domaine Champet. When I consider that their approach to winemaking is philosophically aligned with my own preferences, how did this meeting not happen before now? Maybe it’s because they only make 1000 cases of wine a year? Maybe it’s because I live in Nebraska. Whatever the reason, it no longer matters because I have now experienced what cannot be undone. For a bit of reference, the family has a rather rich, (Romain and Maxime are 4th generation), history working with vines in the “La Viallière” lieu-dit in the Côte Brune. “La Viallière” was made famous thanks to Dervieux (yes, as in Gentaz-Dervieux). The land is…improbable to farm…with some slopes close to 60°. Everything is performed by hand. This bottling, “Les Fils à Jo” focuses on the old vines from their holdings in “La Viallière”.
Popped and poured; consumed over 5 days, best on days 3-5 and the following notes reflect such. The wine pours a deep ruby with a near opaque core and pretty significant staining of the tears. Medium+ viscosity and every so slightly turbid. On the nose, blue and black fruits with bacon fat, lavender, kalamata olive, a whisper of baking spices…some white pepper, some tobacco…wild and beguiling. On the palate, the wine is dry with medium++ tannin and medium+ acid. Incredible texture. Confirming the fruit set and other aforementioned characteristics. There’s blueberry scone and an iron-ore kind of thing going "On and on and on, on and on and on; Checka checka it out, to the breaka breaka dawn". The finish is long…as in forever…and absolutely, positively divine. If tonight is any indication, this wine will drink well past 2040. Between the Levet’s and Champet’s, there are very few in Côte Rôtie making wines like this anymore. What is certain, is that this was one of those experiences where there was a time before, and a time after Champet. Certainly one of those I won’t ever forget. — 2 months ago
A moving target of taut and focused energy counterbalanced by a mild but weighty texture. Incredibly saline despite its Mediterranean and herb-kissed accents. Sea spray, balmy yellow fruit, pear skin, white flowers, dried herb, almond and crushed stone. Singular for sure. Broiled grouper w/ broccoli rabe, garlic, calabrian chili, lemon and roasted potato was a great match — 5 months ago