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Côte-Rôtie AC 2014, Les Triotes
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  • 102. Côte-Rôtie AC 2014, Les Triotes

    Domaine Garon

    100% Syrah (13% alc.)

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    This comes from four lieu dits and 20 year old vines in the gneissose ‘terroir blond’ in the centre of the appellation just south of Ampuis. Aged for 21 months in new to 15 year old barrels and demi-muids. The nose offers black fruits, violets, olives and pepper, and the palate is then supple and elegant, with similar flavours and fine grained tannins. For drinking now to 2025.

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Further details
Kevin, Fabien, Jean-Francois and Carmen Garon , Domaine Garon
La Triote, Le Mollard, Le Lancement, le Combard, all lieux-dits from the village of Ampuis, Rhône
Size of domaine
5 hectares of which Triotes comprises 4.2ha
100% Syrah. Mainly 174, 471 and 383 clones on 3309 rootstock. Around 10% of petite serine vines, massal selection. 20 years old vines. 9000 vines per hectare on average
80% blond schists and 20% granite. South South-east aspect on 10 to 50% slopes, between 130 and 250 mtrs above sea-level
Debudding. Carry out vendanges en vert. No ploughing. The grass is managed by hand or with lawn mower and brushcutter. Treatments are decided according to weather conditions (weed killers can be used). Harvested by hand. 35 hectos per hectare yield on average
A little cold soak depending on vintages, but not systematic. If there is a cold soak, only for 48 hours max at around 10°C. 80 to 100% destalking. 70% of the grapes are crushed. Alcoholic fermentation for one week in stainless steel, concrete and plastic tanks (at 28°C max) using indigenous or selected yeasts depending on vintages. Remontages twice a day on average, a few pigeages distributed during the week of fermentation if needed. 15 days cuvaison with one remontage every two days then pressed and put into oak. The press wine is kept separate until the end of the malolactic fermentation. Pressed by 22 hl Vaslin press. Aged for 15 to 24 months in 30% new barrels, the rest is aged in old barrels and in tank. Only one racking after the malolactic fermentation. No filtration, occasionally collage. 15000 to 18000 bottles produced on average
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