Domaine Graeme & Julie Bott : Kamaka 2023

Characteristics and tasting tips for Kamaka 2023 by Domaine Graeme & Julie Bott

Tasting

Colour
The wine reveals a deep red hue enhanced by violet highlights.

Nose
Remarkably expressive, the nose offers aromas of fresh black fruit such as blackberry, blackcurrant and black cherry. With aeration, the bouquet grows more complex, revealing notes of violet, black pepper and incense, along with a smoky, mineral touch reminiscent of pencil lead.

Palate
The attack is precise and gives way to a dense, tightly knit and perfectly structured palate. The mid-palate gains in breadth, supported by fine yet firm tannins. The long, persistent finish proves remarkably juicy, with nuances of black fruit, cocoa, liquorice and graphite.

Food and wine pairings

This gastronomic red wine pairs beautifully with dry-aged red meats, such as spice-crusted beef fillet or roast lamb, as well as spicy Mediterranean-inspired dishes.

Serving and cellaring

Built for long ageing, this 2023 vintage can be cellared and enjoyed until around 2035. For optimal enjoyment, it is highly recommended to open the bottle and pour off a little wine down to the shoulder at least one hour before serving.

The mineral energy of a Syrah from IGP Collines Rhodaniennes

The estate

Founded in 2015, Domaine Graeme & Julie Bott was born of the shared passion of its two current owners: Julie Bott, a native of the region, and Graeme Bott, a New Zealander with a love of Syrah. Based in Ampuis, in the heart of the northern Rhône Valley, the estate has grown from a single plot in a garden to its current 12 hectares. Renowned for its artisanal approach and its respect for living ecosystems, the domaine stands out for its highly precise single-plot cuvées, which express the identity of its schist and granite terroirs with purity and finesse.

The vineyard

The grapes come from the historic terroir of Seyssuel, located north of Vienne on the left bank of the river, within the IGP Collines Rhodaniennes. The vines thrive on steep, extremely stony slopes composed of mica schist and gneiss. This distinctive soil, a veritable concentration of stones (Kamaka in fact means "rock" in Māori), gives the wine an exceptional mineral signature. The vineyard is worked by hand, following an approach inspired by organic farming, with treatments kept to a minimum to preserve the vitality of the soils.

Winemaking and ageing

The grapes are harvested by hand in order to select the finest bunches. Fermentation takes place exclusively with indigenous yeasts to respect the authenticity of the terroir. The wine is then aged for fifteen to eighteen months in French oak barrels and 400- to 500-litre demi-muids, with a carefully controlled proportion of new oak so as not to mask the brightness of the fruit.

Grape variety

100% Syrah.