Ampodium 2019 Rostaing

Tasting Note Ampodium 2019

Aromas of black raspberry and peppery herbs are followed by notes of bacon fat and subtle mocha. Hints of violets are also present. On the palate, it exhibits a medium- to full-bodied profile; it is velvety smooth, with a long finish that lingers rather than being intense. The tannins, derived from whole-cluster fermentation, show no harshness, and the fruit flavors stand out more prominently than the oak notes. Classic Côte Rôtie shape: meaty and scented at the same time. The 2019 Ampodium is ready to drink now, and as it breathes in the glass, its savory and slightly metallic notes become more pronounced.

Grape Varieties

Ampodium is made from a single grape variety, Syrah.

Unlike the bottled Côte Blonde from the same domaine, this wine does not contain Viognier.

Cellaring Potential

The 2019 vintage of Ampodium is at its peak now. Allowing it to breathe in a decanter brings out the peppery notes even more. Serve at 16-18°C.

About Rostaing

At Ampuis, Domaine Rostaing keeps a low profile. Pierre Rostaing works in a modest wine cellar located in the heart of Côte-Rôtie, crafting Syrah exactly as his father did when the winery first opened in 1971. That is, he places whole clusters, stems included, into tanks, allows for extended maceration, and minimizes the use of new oak barrels as much as possible. Here, oak barrels are used solely for storage while the wine stabilizes, not to impart flavor. As a result, these wines exhibit notes of violets, black fruit, and subtle hints of iron rather than toasty aromas.

The steep, terraced slopes are cultivated by hand and divided into small plots; among these, the Côte Blonde and La Landonne plots are bottled separately. La Landonne is pure Syrah. Côte Blonde is blended with 10% Viognier. There is also Condrieu, bottled as La Bonnette, and Coteaux du Languedoc includes red and white wines produced in Langlade.

Terroir & Climate

Côte Rôtie consists of terraced slopes that are too steep for machinery to access, so all the vineyards are tended by hand. Ampodium harvests grapes from plots scattered throughout the appellation surrounding Ampuis (Ampodium is the Provençal name for this village). Thanks to the granite and slate underlying the soil, Syrah wines are imbued with intense mineral flavors. Furthermore, the climate of Northern Rhône combines a continental climate with Mediterranean characteristics, and due to the influence of the cold Mistral, most of the vines are situated on slopes that provide protection from the wind. This combination helps preserve the fruit's acidity.

Winemaking

At Rostaing, oak barrels are used for storage rather than aging. The stems are added to the fermentation tanks along with the grapes, and the juice remains in contact with the skins for much longer than the minimum required period; the oak barrels serve to hold the wine while it settles. In the late 1990s, René Rostaing introduced horizontal rotating fermentation tanks, which are swirled once a day to ensure gentle extraction rather than speed. This is precisely why Ampodium exhibits aromas of violets, black fruit, and iron, with tannins and acidity providing the wine's structure.

Food Pairing: Ampodium by Rostaing

Its peppery and savory notes pair well with charred flavors or rich dishes.

• Charcoal-grilled Côte de Boeuf, served with shallots only
• Braised lamb shoulder with thyme and black olives
• Venison or wild boar stew: The distinctive gamey flavors harmonize with the wine's meaty notes
• Aged Gruyère or aged Gouda: Salty, nutty notes that complement the wine's fruit and spice

Tannins require protein to be balanced, while acidity cuts through fat.