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Domaine Jamet Cote-Rotie 2012

Rhone Red Blends from Cote Rotie, Rhone, France
  • JS97
  • RP96
13% ABV
  • V97
  • JD97
  • JS95
  • V95
  • RP92
  • WS96
  • RP97
  • WS95
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13% ABV

Winemaker Notes

Sweet black raspberry, roasted herb, new saddle leather, pepper and meat juice characteristics are alive in this medium to full-bodied wine.

Critical Acclaim

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JS 97
James Suckling
This has fine and spicy crushed-stone aromas with plenty of bright fragrances such as intense florals and dark-chocolate character. The wine is in a good place — it's nice and open with tannins that run even and supple. Really smooth and fresh red-plum and cherry fruits sit alongside blue fruits enveloped by fine tannins. The wine is so silky, velvety and complete. Definitive Côte Rôtie that should be left alone until after 2018, by which time it should have a long window of 15+ years' great drinking.
RP 96
Robert Parker's Wine Advocate
Tasted from bottle, the 2012 Côte Rôtie is a rock star that’s hard to resist now, even though it won’t hit maturity for another decade. Olive, pepper, underbrush and sweet cassis-like aromas and flavors all flow from this medium to full-bodied, concentrated and textured 2012. Showing both the gamy, wild and perfumed style of Côte Rôtie, yet also fantastic purity, it has the approachable, rounded feel on the vintage and can be consumed anytime over the coming 15+ years.
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Domaine Jamet

Domaine Jamet

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Domaine Jamet, Cote Rotie, Rhone, France
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One look at the steeply perched, ancient terroirs of Northern Rhône’s Côte-Rôtie is enough to understand why farming them is a badge of honor, yet the Jamet family is fortunate enough to own 7 hectares among 20 of the appellation’s most superb parcels in 15 lieux-dits. Joseph Jamet started the domaine in 1950 with only a third of a hectare in the Côte Brune. Like many of his neighbors, his land had been planted to peach and apricot orchards, as they were easier to farm than the steep vineyard terraces of Côte-Rôtie. Over the years, however, Joseph began to acquire more vineyard parcels throughout the appellation, clearing and replanting several of them himself. Today, his son Jean-Paul and Jean-Paul’s wife, Corinne, run the domaine and have made vast improvements to the estate by instigating soil studies and installing gravity-fed systems into their winery.

Cote Rotie

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The cultivation of vines here began with Greek settlers who arrived in 600 BC. Its proximity to Vienne was important then and also when that city became a Roman settlement but its situation, far from the negociants of Tain, led to its decline in more modern history. However the 1990s brought with it a revival fueled by one producer, Marcel Guigal, who believed in the zone’s potential. He, along with the critic, Robert Parker, are said to be responsible for the zone’s later 20th century renaissance.

Where the Rhone River turns, there is a build up of schist rock and a remarkable angle that produces slopes to maximize the rays of the sun. Cote Rotie remains one of the steepest in viticultural France. Its varied slopes have two designations. Some are dedicated as Côte Blonde and others as Côte Brune. Syrahs coming from Côte Blonde are lighter, more floral, and ready for earlier consumption—they can also include up to 20% of the highly scented Viognier. Those from Côte Brune are more sturdy, age-worthy and are typically nearly 100% Syrah. Either way, a Cote Rotie is going to have a particularly haunting and savory perfume, expressing a more feminine side of the northern Rhone.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

SKL147016_2012 Item# 147016