View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Côte-Rôtie AC 2010, La Germine
Key to symbols
  • White
  • Red
  • Rosé
  •  
  • White/Red Sweet
  • 94. Côte-Rôtie AC 2010, La Germine

    David & Benjamin Duclaux

    95% Syrah, 5% Viognier (13% alc.)

    Log in to view prices

    The 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 reminiscent of the gneiss, 2010 is a most attractive, well-balanced wine with floral aromatics, and red fruits mingled with prunes and liquorice. It has opened out and is showing exactly why Côte-Rôtie is so highly prized.  For drinking now to 2020.

Share this
Further details
Winemaker
David & Benjamin 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.
Related links
  • None available.