Everything about Domaine Gentaz Dervieux Cote Rotie Rhone wine producer profile with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Domaine Gentaz Dervieux History, Overview
Domaine Gentaz-Dervieux remains a famous, not, make that legendary name among older Cote Rotie collectors. The domaine no longer exists. But the scant, few remaining bottles are the best reminder of the wines that were produced here. Domaine Gentaz Dervieux was perhaps the first estate to bottle their own wine. This took place when the property was owned by Jean Dervieux, the grandfather of Albert Dervieux.
Marius Gentaz was a true legend in Cote Rotie. He began working 1.52 hectares of vines with his father in 1952. By 1965, Marius Gentaz was in charge of the domaine. The name of the winery was a combination of the Gentaz family name and that of his brother in law, Albert Dervieux.
With old Syrah vines of close to 60 years of age located on the Cote Brune, Domaine Gentaz Dervieux only produced one Cote Rotie wine, although it changed names, or at least labels adding the word Cote Brune to the end of the name. The vines were ideally located on the steep hillside terroir, with most of the vines being in the La Landonne lieu-dit.
They also had vines planted on the Cote Brune aand in the Vialliere lieux-dits. There most prized vines were perhaps quite close to where Guigal grows the grapes for La Turque. In fact, in the believe it or not section, Marius Gentaz was the first person that was offered the rights to buy the vines for what became La Turque from M. Battier of Vidal Fleury back in 1980. Marius Gentaz declined, as he already had his hands full and wines were really not selling that well in those days. You know the rest of the story there. The parcel was quickly sold to Ets. Guigal. It is amazing with you think about it. Gentaz Dervieux passed on owning the parcels used for La Turque, and they also sold a small parcel they owned that was used to produce La Cote Blonde. That parcel is where Guigal gets their fruit to produce La Mouline!
Traditional in every sense of the word, Marius Gentaz preferred to harvest early in the morning, as the cold air naturally chilled the grapes, helping to retard oxidation. At Domaine Gentaz-Dervieux, the wine was vinified without destemming in cement vats. The press wine was added soon after it had finished fermenting, and the juice with the recently blended in press wine was aged in only, used oak barrels for between 18 to 24 months. When I say old barrels, while they certainly varied in age, it’s rumored that some barrels were at least 100 years of age! The wines were bottled by hand, which led to bottle variation.
Marius Gentaz retired in 1993. As his daughters were not interested in the wine business, Marius began to rent his Northern Rhone vines owned by Domaine Gentaz-Dervieux to his son in law, Rene Rostaing in that same year. Marius Gentaz passed away in 2011. The vineyards of Domaine Gentaz-Dervieux were eventually integrated into Rene Rostaing.
Today, the few remaining bottles are testaments to Marius Gentaz as well as impossible to find and shockingly expensive!
Serving and Decanting Domaine Gentaz Dervieux with Wine, Food, Pairing Tips
Domaine Gentaz Dervieux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will need decanting to remove he sediment. Domaine Gentaz Dervieux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Gentaz Dervieux is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Gentaz-Dervieux Wine Tasting Notes
1 Vintage 2592 Views Sort Vintage Rating
1989 Gentaz-Dervieux Côte-Rôtie Cuvée Réservée Côte Brune ( Côte-Rôtie)
Fresh kirsch, pepper, herbs, strawberry, bacon fat and earthy scents filled your glass. Medium bodied, bright and fresh, this fully mature wine ends with a mouthful of lively cherries.
Aug 20, 2013points - Tasted 2592 Views