A savvy Côte-Rôtie lover can still strike gold for under $100 a bottle—age-worthy, textured, and brimming with mineral-driven Syrah character. Up-and-comer Christophe Billon has unearthed a true gem from his steep, north-facing holding in Ampuis: “ Les Élotins.”

If Ampuis rings a bell, it should—it’s also the home of the iconic E. Guigal, where Billon worked for years before launching his own domaine in 2007. We’ve offered Christophe’s wines several times in the past, and they never fail to impress.

The 2019 “ Les Élotins” hails from a cooler, higher-elevation site, which imparts a refined, floral quality: violets, crushed herbs, and silky tannins. Yet it doesn’t shy away from power—this wine has muscle and chiseled minerality that Rhône fans expect. It’s a no-brainer three-to-six bottle buy, with a drinking window that stretches 10–15 years.

Cote-Rôtie has enjoyed a run of stellar vintages, and 2019 is no exception. Thanks to dry conditions and a pair of spring frosts that naturally reduced yields, the vintage found a beautiful balance of freshness and ripeness. This wine will reward cellaring, yet it’s already showing well: fine, firm tannins are beginning to soften with bottle age.

In the glass, it shimmers deep ruby-black with purple edges. Aromas of alpine flowers and dark fruit leap out, while the palate builds momentum: violets, kirsch, cocoa powder, roasted olives and meats, and a crack of black pepper. Decant for 60 minutes and you’re in business—or cellar for longer payoff.

Why you’ll love it

• Captures both Côte Blonde and Côte Brune in one bottle, blending floral, granitic finesse with darker, schist-driven spice and structure.

• Old vines, low yields, and long but careful élevage in barrel deliver depth, polish, and age-worthiness without heaviness or over-oaking.

• 2019’s ripe vintage character gives generous black fruit and texture while retaining the lift, pepper, and savory complexity Syrah lovers crave.

How to serve it

• Decant for 1–2 hours in its first decade to unwind tannins and let the floral and smoked-meat aromatics fully emerge.

• Serve at 60–64°F in large Burgundy or Rhône stems to showcase both bouquet and texture.

• Pair with lamb (roasted or grilled), duck, game birds, or mushroom- and olive-driven dishes that echo the wine’s peppery, savory profile