Côtes du Rhône Petiot Frères & Regnier 1966
This 1966 Côtes du Rhône is produced by Petiot Frères & Regnier, a historic house founded in 1821. The wine was produced and bottled at the origin by the estate and holds the Appellation Contrôlée classification. This vintage was bottled at 12% alcohol in a 72 cl format and was distributed internationally, having been imported by F.lli Rinaldi.
The wine originates from the Rhône Valley in southeastern France, a region with a viticultural history dating back to Roman times. The valley is geographically divided into two distinct sections: the northern part, characterized by steep slopes where Syrah is predominantly grown in areas like Côte-Rôtie and Hermitage, and the warmer southern part, known for Grenache-based blends culminating in appellations such as Châteauneuf-du-Pape.
Côtes du Rhône is a large regional appellation that spans the entire valley, covering 171 communes across six departments from Vienne in the north to Avignon in the south. Granted AOC status in 1937, it is France's second-largest AOC. The terroir is highly diverse, featuring soils that range from granite in the north to limestone, clay, and pebble gravel in the south. The appellation produces red, white, and rosé wines, with a strong emphasis on reds typically based on Grenache, Syrah, and Mourvèdre, supplemented by Cinsault and Carignan. White wines from the area are made from varieties such as Grenache Blanc, Clairette, Marsanne, Roussanne, Bourboulenc, and Viognier.
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.
GUIDE TO THE GOOD WINE EXPERIENCE
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