Delas Freres Cote Rotie Seigneur de Maugiron 2010
1 or more bottles$160.00
Robert Parker91 points
Delas Frères is an estate based in the northern Rhône Valley, particularly known for its Syrah-based wines from the Hermitage, Côte-Rôtie and Crozes-Hermitages appellations.
The Delas family have been involved in the production of wine in the Rhône Valley since 1835, taking the current name in 1924. The wines have been received well throughout the 20th century, and in 1977, joined forces with Champagne Deutz. In 1993, both were acquired by the Rouzaud family, owners of Louis Roederer.
Today, the company has vineyards around the northern Rhône, the most notable being Domaine des Tourettes in Hermitage. This estate covers a steep, granitic part of the Hermitage hill, including the famous Les Bressades vineyard. This plot is used to make the Les Bressades cuvée: grapes are destemmed and cold macerated before fermentation, and aged on their fine lees in French barriques for around 18 months. Delas Frères also makes a red and a white Hermitage wine labeled as Domaine des Tourettes.
Delas Frères also has a 18-hectare (45-acre) vineyard in Crozes-Hermitage called Les Grand Chemins, and a tiny plot in Saint-Joseph which produces grapes for the Sainte-Épine red and white cuvées, which are only made in the best years. On top of this, it makes a range of single-vineyard wines from contract growers around the Rhône, from the La Landonne Côte-Rôtie and the Clos Boucher Condrieu to the Haute Pierre Châteauneuf-du-Pape.
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- White Pepper
- Red Meat
Critic Scores & reviews
"The 2010 Cote Rotie Seigneur de Maugiron has fleshed out since last year offering notes of black olives garrigue licorice forest floor bacon fat raspberries and black currants. This medium-bodied Cote Rotie veers more toward a Burgundy-styled wine than its Syrah-based peers in the Northern Rhone. Two extraordinary wines are the offerings Jacques Grange has fashioned from the Delas Freres holdings in the Cote Brune the 2011 and 2010 Cote Rotie La Landonne."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
The Rhône Valley is in the South of France and is situated in the Rhône river valley. The region has been growing wines for centuries and is generally split into two sub-regions. In the Northern Rhône, Syrah is the predominant grape variety, though it is often blended with other white varieties like Marsanne, Rousanne and Viognier, or the red grape Mourvedre. In the Southern Rhône, a wide range of white, red and rosés are produced alongside the undisputed king of the Rhône, Châteauneuf-du-Pape.
The Northern Rhône is cooler than the Southern Rhône and has a continental climate with warm summers and cold winter. The appellations from North to South are Côte-Rôtie, Condrieu, Château-Grillet, Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas and Saint-Péray.
In Southern Rhône, the climate is more Mediterranean, with mild winters and hot summers. Châteauneuf-du-Pape is the most famous appellation but others include Côtes du Rhône, Gigondas and Lirac. Large pebbles are used in the region, placed at the base of the vines to absorb the suns heat during the day, to keep the vines warm at night.
Châteauneuf-du-Papes are blended from the 13 permitted grape varieties, though Grenache usually dominates, supported by Syrah and Mourvèdre. These wines can be supremely rich and complex and typically warrant 5-10 years in the cellar for best results.
Châteauneuf-du-Pape, the largest AOC in the Southern Rhone and the oldest AOC in France is an historic village between Orange and Avignon in the southern Rhone Valley. It is renowned for producing gloriously rich red wines, reminiscent of the heat and herbs of the south.
Vineyards are typified by the large round 'galet' stones which assist in reflecting sun onto the untrained bush vines. The climate in CNDP is the driest of all Rhone appellations, a Mediterranean climate in which the dryness is accentuated by the wineries not being permitted (in all but extreme conditions) to irrigate their vines.
The wines have a depth of complexity which comes from blending several of the 14 permitted grape varieties. The varieties are: Grenache, Mouvedre, Syrah, Cinsault, Vaccarese, Counoise, Teret Noir, Muscadin, Picpoul Noir, Clairette, Grenache Blanc, Rousanne, Picpoul Gris and Picardin. With red Châteauneuf-du-Pape, Grenache is generally the dominant varietal with Syrah and Mourvèdre in support. The white wines in the region are made from Grenache Blanc, Clairette, Roussanne, Bourboulenc and Picardin and represent barely a tenth of total production.
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