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Marie et Pierre Benetiere, Cote-Rotie Cordeloux, 2010

Red Wine from Northern Rhone, France
$229.00
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles
Côte-Rôtie with an almost Burgundian grace, from a tiny cult grower whose vines sit at the appellation's southern end, practically next door to Condrieu. Pierre Benetière grew up around wine (his parents were Condrieu merchants selling table wine to local bars), learned the craft under Georges Vernay, and then in the late 1980s cleared, terraced and hand-planted the steep, granitic Cordeloux slopes himself. The approach is old-school: whole clusters, native yeasts, mostly submerged-cap maceration and little new oak, which Pierre uses mainly because he'd rather not buy other producers' used barrels. A good 5% of the Cordeloux is high-quality Viognier, and the house also blends in one of the only two barrels made of a second, tiny cuvée. The whole estate makes around 800 cases a year, so these bottles are genuinely scarce. We got on the Benetière train early, and a 2010 from this traditionalist is a rare chance to see how his Syrah handles time.

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More about Marie et Pierre Benetiere

Pierre Benetiere trained under Georges Vernay in Condrieu, then carved terraces out of Côte-Rôtie's southern slopes and planted vines by hand. Marie and Pierre work 3 hectares organically since 2003, using whole bunches, native yeasts, minimal new oak. Their Condrieu Cordeloux is the wine—bright Viognier, complex and mineral.

See all Marie et Pierre Benetiere wines

Wine Details

  • Grape Variety

    Syrah

  • Vintage

    2010

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Herb-crusted rack of lamb, seared duck breast with cherries, venison loin, wild mushroom ragout over polenta, or a country pâté.

Tasting Profile

Expect the classic southern Côte-Rôtie profile: dark cherry, blackberry and violet, with the olive, black pepper and smoky notes Syrah typically picks up on granite. Whole-cluster fermentation and little new oak usually make for a medium-bodied, perfumed wine with fine, savoury tannins and fresh acidity (think Syrah with a Pinot Noir-like elegance), finishing long, dry and peppery.

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