Côte-Rôtie
Benjamin et David Duclaux :
Grape-varieties
: 95 % syrah (red) and 5 % viognier (white).
Vinification
: harvest by hand, 100% de-stemming, cuvaison 3 to 4 weeks
in open vat thermo regulated. 24 months in oak barrels (15% of new
oak).
Température
of tasting : between 16 °C and 18°C
Food
and wine matching : Game, red meat and cheese.
The
Côte-Rôtie is a wine to be cellared. The amateur of Côte-Rôtie
will Sometimes keep
the wine for 10-15 years before drinking. Please decant the wine before
drinking.
Pricing
: Please contact us for complement information or for pricing.
contact@coterotie-duclaux.com
or fax : +33 (0)4 74 56 64 09
Côte-Rôtie
Duclaux 2005 :
Bottles of this vintage have new labels.
Classical
cuvée of Duclaux become "La Germine".
Côte-Rôtie
La Germine 2005 :
Revue des Vins
de France
"Ripe
and fine tanins"
Robert Parker
(88-90)
"Beautiful
finesse and polish"
Guide Hachette
"Solid
and concentred wine"
Guide des meilleurs
vins de France 2008
"Confirm
success of this estate in 2005"
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In 2005,
Domaine Duclaux created a second cuvée
called "Maison Rouge".
Côte-Rôtie
Maison Rouge 2005
Guide des meilleurs
vins de France 2008
"Great
purity", "silky
mouth", "superb"
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Côte-Rôtie
Duclaux 2004 :
Robert Parker
(88-90/100)
"An
undeniable success,[...]
charming 2004 ”
Stephen Tanzer
90-92 points
"Silky
and elegant in texture".
"suave tannins"
Guide Hachette
2007 .
"concentrated
mouth"
Bronze
medal at Ampuis wine fair.
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