Domaine Billon Côte-Rôtie ‘La Cote Rozier’ 2020

Domaine Billon Côte-Rôtie ‘La Cote Rozier’ is a powerful and elegant red wine crafted by Christophe Billon in the northern Rhône Valley. Made exclusively from Syrah grapes, it showcases intense dark fruit aromas, notes of black pepper, smoked meat, and a hint of violet. The palate is rich and structured, balanced by refined tannins and a lingering finish that reflects the steep, schist-laden slopes of Ampuis.

*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.

Christophe Billon is a respected winemaker in the Rhône Valley, known for his hands-on, artisanal approach and dedication to small-batch production. The La Cote Rozier vineyard, perched just north of Ampuis, benefits from ideal sun exposure and mineral-rich soils, resulting in complex, age-worthy Syrahs that express the depth and character of Côte-Rôtie.

Christophe Billon is a respected winemaker in the Rhône Valley, known for his hands-on, artisanal approach and dedication to small-batch production. The La Cote Rozier vineyard, perched just north of Ampuis, benefits from ideal sun exposure and mineral-rich soils, resulting in complex, age-worthy Syrahs that express the depth and character of Côte-Rôtie.

Beef: Slow-cooked beef cheeks in red wine sauce or grilled ribeye steak.
Lamb: Rosemary-crusted rack of lamb or lamb shanks with garlic mash.
Game: Venison stew or duck breast with cherry glaze.
Vegetarian: Mushroom and lentil bourguignon or grilled eggplant with herbs.

Roquefort: Salty and intense, contrasting the wine's dark fruit richness.
Comté: Nutty and firm, enhancing the wine's savoury depth.
Mimolette: Aged and bold, matching the wine's powerful structure.
Blue Vein: Creamy and tangy, balancing the Syrah's spice and weight.

Daube de Boeuf à la Provençale (Provencal Beef Stew)

Ingredients:

• 1kg beef chuck, cut into large cubes
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, crushed
• 500mL red wine (preferably from Rhône)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper, to taste
• 2 tbsp olive oil
• Chopped parsley, to garnish

Instructions:

1. Marinate the beef overnight in red wine with bay leaves, thyme, onion, and garlic.
2. Drain and reserve the marinade. Brown the beef in olive oil, then add vegetables and tomato paste.
3. Pour in the marinade, season with salt and pepper, and simmer on low heat for 2–3 hours until tender.
4. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.
5. Enjoy with a glass of Domaine Billon Côte-Rôtie 'La Cote Rozier' for a traditional Rhône Valley pairing.