The Bonnette sees neither wood nor malolactic fermentation. There is 2 g/l of residual sugar in the 2011, less than in some years, which ensures that a welcome freshness will always escort the more flamboyant descriptors of apricots, peaches and ginger.
Simon Field MW, BBR Buyer
The urbane René Rostaing has an aphoristic turn of phrase; he quotes Pliny the Younger for example, when reminding us that ‘le vin du Viennois a l’odour de violette’. He then throws in the enigmatic phrase, ‘le Viognier à Côte Rôtie est plus légende que réalité’: a subject for debate at the next Northern Rhône symposium perhaps? He can be somewhat unpredictable, eschewing new wood, yet using industrial-looking roto-fermentors. One thing is for sure; he is not too keen on the apparently facile division of Côte-Rôtie into mere Brune and Blonde; it is far more complex than that.