Stéphane Otheguy Village: Les Côtes D'Arey Appellation: 1.5ha Côte Rôtie Condrieu Saint Joseph Grower: Stéphane Otheguy Since 1994, Stéphane Otheguy has leased 1.5 hectares of vineyards from Vincent Gasse that are divided between the three northern Rhône appellations of Côte Rôtie, Condrieu and Saint Joseph. Stéphane left a career in education to study eonology at Macon after which he began working for Vincent Gasse. He spent seven years with M. Gasse farming in the organic and bio-dynamic methods that M. Gasse espoused and in 1994 when M. Gasse decided to retire Stéphane Otheguy took over and began making wine from these same vineyards. M. Otheguy is a member of Nature et Progres, an organization that oversees and certifies organic farming. The vineyards that Stéphane cultivates are among the most difficult in France to farm organically. They are extremely steep and rocky, making the use of machinery impossible and requiring a great deal ofintensive manual labor. His winemaking techniques are traditional or natural. The reds are fermented in open top containers. He has one of wood and one of cement. He does not introduce cultured yeast and fermentations are not controlled. For the extraction of the red wines, the cap is punched down (pigeage). The wines are unfiltered and unfined. Côte Rôtie "Massales" Côte Rôtie “Massales” is produced from 50-60 year old vineyards on the lieu-dits Leyat and Bonivière. The vineyards are planted to the pre-clonal selection of Syrah known locally as Sérine. Only ten percent of the Côte Rôtie vineyards are still planted to this historic plant. Condrieu The Condrieu is produced from a vineyard near the medieval town of Malleval. The vines are pruned to 4 bunches per vine. Both the alcoholic and malo-lactic fermentations are carried out in barrels where the wine matures for at least a year before bottling. The Saint Joseph vineyard is also near the medieval town of Malleval. This is the very northern part of the appellation and the vineyard is particularly granitic. The firmness and structure of this wine show its potential for aging. News September 9, 2021 April 24th Northern Rhones from Ed Addiss co-owner o fWine Traditions Importers–St. Joseph; Crozes Hermitage; Condrieu and Cote Rotie will be tasted A note fromBill Curtis at Tastings Sign up for Bill's newsletters HEREMake a reservation by calling 434-293-3663 Join us tomorrow night,April 24th at 7pm,for a tasting of the Northern Rhones from Wine Traditions. Both whites and reds will be tasted. The whites are from Lucie Fourel of Domaine Quatre Vents in Crozes Hermitage(Les Pitchounettes made from Roussanne and La Rage from Marsanne grapes). To finish the flight Stephane Otheguy's Sui Generis Condrieu from Viognier grape. All from the 2015 vintageFor the reds two St Josephs both 2014 and both from Paul Esteve and Chrystelle Vareille,owners of Domaine Miquettes,one vinified traditionlly in cement Cuvee the other (named Madloba) fermented and stored in Clay Amphorae that are buried in the ground. We could call them Ultra Traditional since Paul and Chrystelline spent 5 summers in European Georgia,widely considered along with Romania as the birthplace of winemaking to learn this ancient technique . We'll finish the reds with an incredibly muscular Syrah from Stephane Otheguy-his Cote Rotie appropriately named Les Massales 2014.Domaine Miquette will be the wine with the cheese,especially since they made an all natural white wine with the Amphora Method from Marsanne and Viognier called Madloba Ambre. Ed swears that it is stunningly good with the cheese so I can't wait.Along the way ,there will be a plate of deliciously appropriate Paella with Scallops ,Shrimp and Halibut for the whites and Tenderloin Bourguignon for the reds.And there will be an apperitif,since Ed wanted to showcase his Pinot Noir Blanc 2016 from Domaine Clavollon in the Languedoc. I merely said "Why not?' .. When Bill Curtis started Tastings in 1990 it was the only establishment of its kind on the East Coast–a fully integrated Wine Shop/Wine Bar serving lunch and dinner prepared by a professional chef."My mantra from the beginning has been to put the customer in better touch with his or her palate. To this end, I taste every wine before buying. I do not rely on point scores from wine journalists (about the worst way to interface with your palate) to sell you wine. I typically ask lots of questions."In the restaurant, our aim is to present true flavors from local products that are either sustainably (all-natural) or organically-raised. We don't crowd the plate and clutter your palate with eight different ingredients, leaving you dazed as to what went better with which wine and questioning whether there was a fig in the fig vinaigrette." -Bill Curtis Make a reservation by calling 434-293-3663 Copyright © 2018 Tastings of Charlottesville, All rights reserved.You are receiving this email because you signed up when visiting Tastings of Charlottesville or our web site tastingsofcville.comOur mailing address is: Tastings of Charlottesville 500 East Jefferson St #305 Charlottesville, VA 22902 Add us to your address book View this email in your browser. Want to change how you receive these emails?You can update your preferences or unsubscribe from this list.