-
59 Côte-Rôtie AC 2006
David & Benjamin DuclauxGrape:95% Syrah, 5% Viognier (13% alc.)
The young Duclaux brothers are pushing this domaine quickly through to the top of the Côte-Rôtie hierarchy. This has a lovely, clear mid-red colour extending right out to the rim. Nicely stamped by a stony, irony flavour imparted by gneiss, 2006 is a supple, elegant wine with red fruits mingled with prunes and liquorice. For drinking now to 2015.
* Magnums are available
Technical Information Winemaker: Benjamin & David Duclaux Location: Tupin-Semons, 2km south of Ampuis – southern sector of Côte Rôtie. Vineyards in Maison Rouge, Côteau de Tupin, le Collet, Tupin, Côteau de Bassenon Size of
domaine:5.8 hectares Grape: 95% Syrah, 5% Viognier. 30 yrs average age of vines. Rootstock 3309C and 110R. Use their own massale selection for replanting vines. 10,000 vines per hectare. Terroir: Very fine light-coloured decomposed granite soil on granite bedrock. South to south east facing vineyards. A 30% gradient and at a height of150- 250 metres.A top soil depth of 50cms. Terracing essential due to lots of erosion, and at least 1000 man hours necessary every year to maintain and repair terraced walls. Viticulture: 6 full-time employees. Carry out vendanges en vert and de-budding. Grass cultivated between alternate rows. No insecticides and sulphur for oidium. Composts in the Autumn with horse manure. Manual harvest- Trie a la vigne. Yield averages 35 hectos per hectare. Vinification: 100% destemming and occasional crushing. Maceration à froid for 7 days at 15C. Slow fermentation in cement and epoxy resin cuves at between 25-30C for one week. During alcoholic fermentation 1 to 2 remontages per day and manual pigeage. Then remontage and maintaining cap immersed for 20 days. Pneumatic press and press wine is then elevé separately. Cellars sometime heated to 17 C for the malo. Malolactics in demi-muids (60%) and fûts (40%), 15% of which are new – the oldest are 7 years old. Racked 2-4 times during 22-26 months in oak. No fining, filtered lightly by kieselghur. Press: