'Les Coteaux' Côtes du Rhône Villages by Domaine Boutinot is a little more serious than it's previous vintage! Brambly fruit underpinned by subtle oaky nuances, lovely sweet spice; warm star anise with a touch of cinnamon. This classic Côtes du Rhône Villages is enriched with specially-selected parcels from the cru vineyards of Séguret, Sablet and Cairanne.

A delicious accompaniment to hearty food: grilled meats, meaty sausages with mash or, as would be served in France, with puy lentils; shepherd's pie, mushroom ragoût or simply a good pizza.

About the Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with their vigneron neighbours Boutinot are helping to revive traditional grape varieties such as Cinsault and Counoise. In the cellar they use the time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Vineyard and Winery

Common practice in the Côtes du Rhône is to bottle the best cuvées as a single, named, village wine and the rest as more basic Côtes du Rhône Villages. Boutinot’s philosophy, on the other hand, is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages, and enriching them with a small proportion of barrel-aged wine from Sablet and Séguret. Boutinot's Côtes du Rhône Villages 'Les Coteaux' is therefore a selection of the best Grenache Noir and Syrah from some of the 17 named Côtes du Rhône Villages. We source wine from a number of growers with exceptional terroir and so have the flexibility to select only the very best fruit each vintage (rejecting parcels which do not meet our high standards). Mostly unoaked, a small proportion (15%) is part-aged for up to 20 months in a few new, but mostly older, oak barrels to bring depth and subtle notes of complexity.