All wines stored at 55° and 70% humidity
Stephan's Côte Rôtie "Classique" is comprised of 90% Syrah and 10% Viognier, sourced from various parcels throughout the appellation.
Many visits along the wine route have left significant impressions on me. At the very top of the list is surely a July 2012 visit with Jean-Michel Stephan in Côte Rôtie. My friend and I had just finished taking in our first Bastille Day celebration in epic fashion at Lapierre's annual feast in Villié-Morgon. It's fitting that only days later we found ourselves atop the steep terraces of Côte Rôtie with a vigneron who remembers Marcel Lapierre as his greatest inspiration.
Jean-Michel takes an approach to vinification in Côte Rôtie that differs drastically from his neighbors. But, the most profound bottles hit the same mark as great traditionalists like Jamet, Benetière, and Levet. Stephan's philosophy, coming from his time in Villié-Morgon, mean that he employs full carbonic fermentation for his Syrah - a process customarily reserved for Gamay in Beaujolais.
As he explained to us, the whole clusters are placed into fermentation tanks free of sulphur additions, he pumps in some CO2, closes the hatch, and walks away. When he returns, the intracellular or "carbonic fermentation" is complete. On one hand this gives a fruitier note to Syrah, but the addition of stems counter that with spice, tannin, and freshness.