Jean Luc Jamet Cote Rotie Les Terrasses 2016 《Terroir Collection - TF033》

Jean Luc Jamet Cote Rotie Les Terrasses 2016 賈美酒莊 《風土系列 - TF033》

Region : Cote Rotie , Rhone Valley

Grapes : Syrah

Alcohol : 13 % vol

Learn More About Jean Luc Jamet

🏅 Jeb Dunnuck 94 pts

🏅 James Suckling 91 pts

🏅 Vinous 90 pts

🏅 Jancis Robinson 17.5/20 pts

Jean Luc Jamet began in 2013 but the story of the Jamet family in Côte-Rôtie begins in 1950 when Joseph Jamet acquired a small plot of land in the heart of the appellation. Initially selling grapes to other producers, it wasn't until 1976 that Joseph's son Jean-Paul began making and bottling wine under the family name. The domaine quickly gained recognition for its traditionally-styled, terroir-driven Côte-Rôtie.

The wine world was taken by surprise in 2013 when it was announced that the Jamet brothers would be going their separate ways. The 16-hectare family estate was split evenly between them, with Jean-Paul retaining the Domaine Jamet name and Jean-Luc embarking on a new venture: Vignoble Jean-Luc Jamet. This division marked a significant moment in Côte-Rôtie's history. While Jean-Paul was often seen as the public face of Domaine Jamet, it was Jean-Luc who had been primarily responsible for the vineyard work and winemaking. Now, with his own label, Jean-Luc had the opportunity to fully express his winemaking philosophy.

Jean-Luc Jamet's approach to winemaking is deeply rooted in tradition, yet he's not afraid to make adjustments to achieve his vision of elegance and purity in his wines. His style differs slightly from that of Domaine Jamet, focusing on creating more fruit-forward, approachable wines while maintaining the complexity and ageability for which the family is known. Key aspects of Jean-Luc's winemaking philosophy include: Harvest Timing: Jean-Luc is known for being one of the last in the region to harvest, waiting for optimal ripeness to achieve the desired flavor profile. Whole Cluster Fermentation: Unlike his brother who uses a higher percentage of whole clusters, Jean-Luc opts for about 30-35% whole bunch fermentation. This technique helps to champion the floral elements in the wines while maintaining freshness. Oak Treatment: Jean-Luc uses a maximum of 20% new oak barrels (a mix of demi-muids and pièces) for aging, which typically lasts 20-22 months. This approach allows for gentle oak influence without overpowering the fruit character. Natural Fermentation: Only wild yeasts are used in the fermentation process, preserving the authentic expression of the terroir. Gentle Extraction: Jean-Luc aims for a softer extraction to emphasize elegance and avoid harsh tannins.

100% Syrah, matured in oak for 10 months (25% new wood). Generally 35% of the production is made with whole bunches, with the remaining 65% destemmed to emphasise the floral, elegant style and he only uses wild yeasts. The vineyard holdings comprise 4.5 hectares of Côte-Rôtie, 2 hectares of Côtes-du-Rhône, and 1 hectare of Vin de Pays. The Côte-Rôtie is 100% Syrah and includes 0.9 ha Mornachon, 0.8 ha Chavaroche, 0.7 ha Lancement, 0.6 ha Bonnivières, as well as small parcels across Côte Baudin, La Landonne, Les Moutonnes, Les Rochains, Tartaras and Fongeant.

🏅Jeb Dunnuck 94 pts

The 2016 Côte Rôtie Terrasses is rock-solid, and while it shows the classic, elegant style of the vintage, it brings plenty of richness and depth. Classic Côte Rôtie gamey red and black fruits, smoked herbs, bacon fat, truffly earth and some floral notes define the bouquet, and it's medium to full-bodied and balanced, with ripe tannins and a great finish. It's about 3-4 years from maturity and should have a solid 20-25 years of overall longevity.

🏅James Suckling 91 pts

A racy nose of black fruits, smoke, wet earth and violets. Medium- to full-bodied with fine tannins and bright acidity. It has tension and balance with plenty of blueberries on the palate and a supple finish. Drink or hold.

🏅Vinous 90 pts

Deep, brilliant ruby. Spice-accented aromas of fresh black and blue fruits, violet and olive, along with a hint of cola. Juicy and seamless on the palate, offering gently sweet boysenberry and cherry flavors that are sharpened by a peppery nuance. Shows good focus on the nicely persistent, gently tannic finish, which leaves a note of bitter chocolate behind.

🏅Jancis Robinson 17.5/20 pts

100% Syrah. Aged for 20 months in oak (20% new). Quite a bit of reduction on the nose, giving a rubbery edge, but there is impressive, potent fruit too. Better clarity on the palate, and there’s loads of violet character and leather with a touch of earthy funk on the finish. Loads of expressiveness here – full of the first flush of youth. You’d have to have tolerance for that reductive element, but for me, the fruit intensity more than makes up for it.