Julie and Graeme Bott from Ampuis in the Northern Rhône Valley were in Washington DC and Annette and I were able to catch them at a Winemaker Dinner at Et Voila.
We plan to visit them at the forthcoming Burgundy Tour 2023 by ombiasy WineTours.
See: ombiasy WineTours: Wine Tour Schedule 2023 - Austria, Germany/East, Burgundy/ Champagne, Germany/ North
Domaine G&J Bott
(Lea and Sandman)
We first encountered the young Kiwi, Graeme Bott, in the days when he and Julie were both working for the great Stéphane Ogier. We have kept in touch and 8 years later we are delighted that he and Julie are now married and have set up on their own. 2018 is their second vintage release and we could not be more excited.
Graeme's talents as a winemaker were never in doubt. To have become Chef de Cave for Stéphane Ogier is no mean feat, especially for someone from the 'outside' and New Zealand is a long way from Ampuis! This natural ability combined with relentless energy and creativity from them both has resulted in Domaine Bott.
'Les Kiwis d'Ampuis' have been resourceful in finding plots for vineyards. As newcomers they were never really in the market for buying existing, established vineyards. Prices here are now stratospheric. So, they got creative. First of all, their garden! This plot of land is within the Condrieu appellation, so they quickly planted vines and have a parcel here. In other zones they have studied the geology and history of the slopes in the northern Rhone. Identifying areas of rough land that were once vineyards, pre-phylloxera, but have since never been replanted. These plots were affordable, so the couple planted all the vines themselves and rebuilt the old stone walls. Today the estate has grown to 6HA through this resourcefulness and sheer hard work.
Their vineyards are now spread between Côte-Rôtie, Condrieu, Crozes-Hermitage, Saint-Joseph and Seyssuel - and they have recently moved production from their two garages to a winery in Ampuis.
They want to make wines they want to drink and love finesse and poise. This means early picking of the white grapes to retain brightness and acidity and only 3 or 4-year-old barrels are used for the élévage.
Vineyard work on the reds is intensive - Graeme believes that wines are mostly 'made' before the harvest, on the vines. For the Botts, it’s all about the purity of the fruit and transmitting that sense of place. In the cellar they have an artisan approach, very gentle maceration - more of an infusion with a gentle single pump over each day, no punching down or effort to extract more grip or colour or flavour. The wines are a delight. There is a sleek feel and a softness that belies the smart intensity. They have lift and poise. Never over-bearing but they make you sit up and take note.
On this first UK release of these wines you can see the sheer class of what they are doing here. These are impressive, very likeable wines made on a small scale by a passionate and very skilled couple - it is no wonder they are already turning heads.
Domaine Bott
(Banville Wine Merchants)
Julie Bott was born in the Northern Rhône Valley and Graeme Bott is from
New Zealand. They met in the small village of Ampuis while working for
Stephane Ogier, a producer in Côte-Rôtie. Their passion for wine was the
motivation behind the decision to create their own wine estate in the
Northern Rhône Valley and together they planted Viognier and Syrah vines
in the appellations of CONDRIEU, CÔTE-RÔTIE, SAINT-JOSEPH and SEYSSUEL.
Initially Graeme and Julie transformed their own garage into a
cellar to make their first three vintages, but have now expanded to a
cellar in Ampuis, where their goal is to let the terroir of schist and
granite express itself fully in their work. Graeme and Julie produce
only micro-volumes of wine and favor quality over quantity.
In
2019, Graeme and Julie were named Winemakers & Terroirs of the
Future ("Vignerons et Terroirs d'Avenir") by the AdVini Group, in
partnership with the Montpellier SupAgro Foundation. This award includes
a monetary investment as well as training sessions with AdVini experts.
Graeme and Julie are fiercely passionate about preserving and
honoring the incredible terroir they call home and have made a
commitment to growing their grapes using sustainable and organic farming
practices.
Et Voila
(Gayot)
Right along MacArthur Boulevard in the Palisades gleams one of DC’s jewels, the Belgian eatery Et Voila! It’s a saucy, sassy bistro with solid cooking and elegant pastries, all put together by the Belgian and French partners. The place is a labor of love, one that they re-created from the ground up from a former drab restaurant. A once small setting was subsequently expanded, and includes a counter for take-out treats. Crowds pack in, and they don’t mind long waits to enjoy the onion soup, the various versions of moules (curry; beer and corn; garlic and white wine; tomatoes, saffron and Ricard liquor), the rich carbonnade à la flamande (in luscious dark beer) or hanger steak with green peppercorn sauce. Some dishes come with the requisite frites, but if not, these are worth a side order along with the braised endives. Hearty fare it is, but classic desserts merit a few extra calories. Don’t miss the chocolate mousse or the Alex Cake. Choose from a selection of heady Belgian beers.
Prices - Domaine Bott
2021 Viognier US$50
2020 Cornas US$145
2020 Saint Joseph US$90
2020 Hermitage Blanc US$75
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