Domaine Billon Côte-Rôtie ‘La Brocarde’ 2020

Domaine Billon Côte-Rôtie ‘La Brocarde’ is a bold and expressive red wine from Côte-Brune, in the northern Rhône Valley of France. Crafted predominantly from Syrah (97%) with a small addition of Viognier (3%), it captures the essence of the steep hillside terroir of La Brocarde. The wine offers intense aromas of dark berries, smoked meats, and spices, balanced by refined tannins and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Syrah (97%) & Viognier (3%)
Tastes Like: Dark berries, smoked meats, black pepper, spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Côte-Rôtie AOC
Region: Rhône Valley, France
Terroir: Steep granite hillsides with schist soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Christophe Billon is a passionate winemaker in the northern Rhône, renowned for his meticulous vineyard work and limited production wines that reflect the distinct character of Côte-Rôtie. With vines planted on the steep slopes of Côte-Brune, his La Brocarde cuvée exemplifies the depth, structure, and elegance typical of this revered appellation.

Beef: Chargrilled ribeye steak with rosemary butter or braised beef cheeks.
Lamb: Herb-crusted lamb rack or slow-roasted lamb shoulder.
Game: Venison with red wine reduction or duck breast with cherry sauce.
Mushroom Dishes: Wild mushroom risotto or truffle-infused pasta.

Comté: Nutty and firm, pairing beautifully with the wine's earthy depth.
Bleu d'Auvergne: Rich and creamy, enhancing the wine's spiced notes.
Saint-Nectaire: Washed rind with supple texture, matching the wine's smoky character.
Tomme de Savoie: Rustic and mild, balancing the wine's power and structure.

Daube Provençale (Provencal Beef Stew)

Ingredients:

• 1kg beef chuck, cubed
• 1 onion, sliced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 orange peel strip
• 1 bouquet garni (thyme, bay leaf, parsley)
• 500ml red wine (preferably Côte-Rôtie)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, marinate beef with red wine, orange peel, garlic, and bouquet garni overnight in the fridge.
2. Drain and reserve the marinade. In a heavy pot, heat olive oil and brown the meat in batches.
3. Add onion and carrots, cooking until softened. Return beef to the pot, pour in the marinade, and season with salt and pepper.
4. Cover and simmer gently for 3 hours until the meat is tender and sauce has thickened.
5. Serve hot with crusty bread and a glass of Domaine Billon Côte-Rôtie 'La Brocarde'.