Domaine Jamet Côte-Rôtie Cote-Brune 2023
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The Land
Côte-Brune is one of the two named slopes that give Côte-Rôtie its identity, running along the northern edge of the appellation above Ampuis. The soils here are brown iron-rich schist — denser and darker than the mica-schist of the Côte Blonde to the south — and the wines reflect it: more tannic, more concentrated, and slower to open. The Jamet Côte-Brune is a single-parcel wine drawn from approximately one hectare of pure schist terrain. It is the only single-lieu-dit Jamet has produced since 1976, and the fact that it has remained a separate bottling for fifty years is itself a statement about the parcel's character. Yields are held very low, as they are throughout the estate, and the combination of site and farming produces a wine that sits at a different level of extraction and structure than the estate's classic Côte-Rôtie blend.
The Wine
100% Syrah, same winemaking approach as the estate blend: approximately 90% whole-cluster, indigenous yeasts, three-week maceration, 22 months in demi-muids and older barrels with less than 15% new oak, bottled unfined and unfiltered. Where the estate blend gains nuance from parcels across both côtes, the Côte-Brune is pure schist, and it shows — darker fruit, firmer tannin, more iron and earth in the finish. Black cherry, smoked meat, violets, crushed slate, and white pepper. The 2023 vintage was Côte-Rôtie's strongest in the northern Rhône that year, fresh and precise, with cool September nights preserving aromatics and acidity after an August heat spike. The Côte-Brune rewards patience more than almost any other wine in the Jamet lineup; give it at minimum eight to ten years.
The People
The Jamet family has farmed in Côte-Rôtie since 1950, when Joseph Jamet started with 0.35 hectares. His son Jean-Paul took over in 1991 and built the estate's reputation for classically proportioned, age-worthy Syrah. Jean-Paul now farms alongside his wife Corinne and son Loïc. The Côte-Brune is the most limited and serious wine the family produces, made only in years when the parcel warrants a separate bottling.
Food Pairing
Venison loin with juniper and beet reduction, braised oxtail with root vegetables, aged hard cheeses with honeycomb, or a simple roasted leg of lamb with garlic and thyme. A wine built for the table, not for standing around with a glass.
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The Rhône Valley is a diverse and historic wine region, divided into two distinct areas. The Northern Rhône is the birthplace of Syrah, with steep, terraced vineyards that produce some of the world's most revered wines, such as those from Hermitage and Côte-Rôtie. The Southern Rhône is much more expansive, offering a wider range of styles, but typically based around Grenache-based blends, with wines from Châteauneuf-du-Pape known for their complexity and power. While the region is celebrated for its reds, it also produces incredible textured whites, and as a whole the region displays the spectrum of French wine and the incredible differences that can come from small geographic changes.
Rhone Valley
Syrah is a dark-skinned grape of French origin, specifically from the Northern Rhône Valley, where it produces some of the world's most powerful and complex wines. Known as Shiraz in Australia, Syrah is capable of displaying a wide range of aromas and flavors. Cool climate Syrahs tend to express floral notes like violets, along with savory elements like olives, while those grown in warmer climates like Australia are more likely to show black pepper and dark fruit notes such as plum. The grape's versatility allows it to adapt to various climates and soil types, but it maintains its unique characteristics no matter where it is planted.
