Domaine Graeme & Julie Bott : Kamaka 2024

Characteristics and tasting tips for the "Kamaka" 2024 by Domaine Graeme & Julie Bott

Tasting

Colour
The wine displays a pale yellow hue enhanced by delicate golden highlights.

Nose
The nose opens with intense aromas of white flowers, peach and apricot, before revealing a subtle hint of mint that brings a pleasant sense of freshness.

Palate
On the palate, the attack is broad and seductively round. An enveloping freshness is perfectly balanced by an expressive, saline minerality, carrying the wine through to a lingering finish with notes of stone fruit and rock.

Food and wine pairings

This white wine pairs beautifully with a seafood platter, oysters or salt-crusted fish. It is also an excellent match for refined Asian cuisine such as sashimi, as well as soft cheeses or a vegetable risotto.

Serving and cellaring

To fully appreciate the "Kamaka" 2024, serve it at a temperature between 8 and 10°C. This wine can be enjoyed young to make the most of its aromatic brilliance, but it also has the ageing potential to develop in the cellar until around 2032.

The mineral expression of a Seyssuel Viognier by Domaine Graeme & Julie Bott

The estate

Founded in 2015, Domaine Graeme & Julie Bott was born of a passion shared by Julie, a native of the region, and Graeme Bott, a New Zealand winemaker. Based in Ampuis, in the heart of the Rhône Valley, the two current owners began their venture in a garage before expanding across the northern appellations. Quickly acclaimed by critics, the estate stands out for its commitment to producing distinctive micro-cuvées with a strong sense of identity. Their philosophy highlights the purity, freshness and minerality of schist and granite terroirs.

The vineyard

The vines dedicated to this IGP Collines Rhodaniennes cuvée thrive on the historic terroir of Seyssuel, located on the left bank of the river, opposite Côte-Rôtie. This singular vineyard, farmed with a view to organic agriculture, is characterised by extremely stony soils made up of outcropping gneiss and mica schist. The hardness of this bedrock even required painstaking planting using a steel pry bar.

Winemaking and ageing

Following a manual harvest allowing for rigorous selection of the bunches, the "Kamaka" 2024 is vinified with temperature-controlled fermentations in order to preserve the full aromatic brilliance of the grape variety. The wine then undergoes a measured ageing of around nine months in French oak barrels, bringing structure and complexity without masking the natural freshness of the fruit.

Grape variety

100% Viognier.