Domaine Stéphane Ogier : Cote-Rotie Mon Village 2022

A delicious 2022 Côte-Rôtie that is already open and expressive. Deep blackberry, red-berry and blueberry aromas. The silky tannins are already beautifully integrated. The tannins gently build at the long, polished finish, where there’s a touch of stony minerality. Bottled in the spring of 2024 after one year of maturation in oak barrels, followed by a few months in tank. Drink or hold.

Cask samples tasted at the domaine. Sample 1: A blend of sites. Attractive, appealing nose with some juiciness and ripe red and dark fruit notes. Lovely delicate mouthfeel with fine tannins. Delicious and juicy yet also with a firm backbone and spice. Sample 2: Leyat. Rich and ferruginous. And some oak influence – tannins are vertical and intense here. Iron filings and spice beneath. (AC)

Usually the first Côte Rôtie to be bottled, the 2022 Côte-Rôtie Mon Village kicks off with alluring notes of black cherry, crushed rock, black plum and a flicker of licorice. Medium- to full-bodied, round and concentrated, the delicious 2022 offers solid persistence on the structured finish. Give it three more years in bottle before pulling the cork.

Coming from a mix of terroirs, the 2022 Côte Rôtie Mon Village is vivid ruby-hued with a classic Côte Rôtie nose of sweet red and black fruits intermixed with pressed flowers, cured meats, and spice. This complex, medium to full-bodied, elegant effort has the sun-kissed fruit of the vintage, beautiful overall balance, and a great finish. Drink bottles over the coming decade. Drink 2025-2035.

Aged for one year in barrel, the 2022 Cote Rotie Mon Village constitutes about half of Stéphane Ogier’s production. It features aromas of fresh dark berries, violets and spices with seamlessly integrated oak. It has a medium- to full-bodied palate, displaying a taut, dense structure complemented by fresh, velvety tannins and leading to a refined, ethereal finish with hints of dark berries. Currently slightly introverted and firm on the finish, this wine will benefit from 2–4 years of cellaring before it is enjoyed.