Cornas Jean-Pierre Brotte 1983
The Cornas Jean-Pierre Brotte 1983 is a red wine produced by Ets Jean-Pierre Brotte, a négociant-éleveur based in Châteauneuf-du-Pape. This wine originates from the Rhône Valley in southeastern France, a region with a viticultural history dating back to Roman times. The Rhône is geographically divided into two distinct parts, and this wine comes from the northern section, which is characterized by its steep slopes.
Cornas is a small Appellation d'Origine Contrôlée located on the right bank of the Rhône River, south of Saint-Joseph and opposite the city of Valence. Granted AOC status in 1938, it covers only about 145 hectares of planted vineyards, making it one of the smallest appellations in the northern Rhône. The name Cornas translates to "scorched earth" in Celtic, reflecting its status as one of the warmest areas in the northern Rhône. The climate is continental, featuring warm summers and cold winters. The vineyards are situated on south-facing, steep slopes that maximize sun exposure. The soils consist almost entirely of weathered granite, along with gneiss and sand, often supported by terraced walls that make mechanical farming difficult.
In accordance with the strict regulations of the Appellation Cornas Contrôlée, the wine is made exclusively from Syrah. Unlike other northern Rhône appellations such as Côte-Rôtie, Cornas does not permit the addition of any white grape varieties. Syrah, a blue grape also known as Shiraz, is the only permitted variety in the area and is widely cultivated in the Rhône Valley, as well as in regions across Australia, California, and Washington.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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