AU
New Zealand
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96 Points
Domaine Benjamin et David Duclaux Cote Rotie Maison Rouge 2012
Domaine Duclaux, run by David and his younger brother Benjamin, has become of Cote Rotie’s leading producers.
The Cuvée ‘Maison Rouge’ focuses on one single plot and one single grape variety, Syrah.
Sourced from a premium private cellar
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Description
The vineyards of domain Duclaux are entirely situated in Tupin et Semons and in the southern sector of Côte-Rôtie and they have holdings in the following terroirs ; Maison Rouge, Coteau de Tupin, Tupin, le Collet, Coteau de Bassenon, Pimotin. The soils here are Gneiss and much softer than the granite soils further North.
Their winemaking style utilizes little new oak, but they believe in 100% de-stemming and the aging of the wines in 500-liter demi-muids, and occasionally smaller, used 228-liter casks. About 5% Viognier is co-fermented with Syrah for the La Germine, and their flagship wine, Maison Rouge, is 100% Syrah from the Cote Blonde.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Pork
Red Meat
Description
The vineyards of domain Duclaux are entirely situated in Tupin et Semons and in the southern sector of Côte-Rôtie and they have holdings in the following terroirs ; Maison Rouge, Coteau de Tupin, Tupin, le Collet, Coteau de Bassenon, Pimotin. The soils here are Gneiss and much softer than the granite soils further North.
Their winemaking style utilizes little new oak, but they believe in 100% de-stemming and the aging of the wines in 500-liter demi-muids, and occasionally smaller, used 228-liter casks. About 5% Viognier is co-fermented with Syrah for the La Germine, and their flagship wine, Maison Rouge, is 100% Syrah from the Cote Blonde.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Pork
Red Meat
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Pork
Red Meat