Domaine Georges Vernay Cote Rotie Rhone Wine, Complete Guide

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Everything about Domaine Georges Vernay Cote Rotie Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, 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 Georges Vernay History, Overview

Domaine Georges Vernay is better known for their sublime Condrieu wines made from vines that were planted over a 3 year period that took place in 1936, 1937 and 1938. Since 1970, Domaine Georges Vernay has been producing a small amount of Cote Rotie. The estate went through a rough patch for a while, but things turned around when Christine Vernay, the daughter of Geroges Vernay took over the property. Georges Vernay passed away at the age of 92, May 19, 2017. He will be missed.

Under the direction of Christine Vernay, they expanded their lineup of wines by introducing a new from the St. Joseph appellation. La Dame Brune. La Dame Brune shows the estates new feminine influence as the wine takes its name from the brown tresses of Christine Vernay. Starting with the 2009 vintage, Georges Vernay began farming using only 100% organic vineyard management techniques.

Domaine Georges Vernay Cote Rotie Vineyards, Wines, Winemaking

Georges Vernay Cote Rotie Maison Rouge comes from a .9 hectare parcel of vines planted on the Maison Rouge lieu-dit, which is located on a steep, granite hillside in the southern part of the appellation. It’s quite close to Condrieu. The steep, hillside terroir is granite and sand soils. The wine is made from 100% old vine Syrah that is on average at least 50 years of age. The grapes are completely destemmed. Starting with the 2008 vintage, the wine is now vinified using micro vinification techniques. The wine is then aged in 50% new, French oak barrels for up to 24 months before bottling.

Domaine Georges Vernay produces 2 Cote Rotie wines.

Georges Vernay Cote Rotie Blonde du Seigneur made its debut with the 2000 vintage. The wine is made from a blend of 95% Syrah and 5% Viognier. However, the amount of Viognier varies, depending on the vintage as their vineyards have 8% of the white wine variety planted. The grapes, which are on average 30 years of age, are from the Cote Blonde. The vines are located in the southern portion Cote Rotie in the gravel soils found in the Bassenon and Lancement vineyards. The grapes are 100% destemmed. The decision to co-ferment the grapes depends on the level of ripeness in the Viognier. If it’s ripe, the grapes are co-fermented. If not, they are vinified separately and blended before malolactic fermentation. The wine is aged in an average of 25% new, French oak barrels for between 12 to 16 months before bottling.

Georges Vernay Cote Rotie Maison Rouge is produced from 100% Syrah. The vines are planted in the Maison Rouge lieu-dit. The vineyard is well placed in the southern portion of the appellation. On average, the grapes are fermented with close to 20% of the stems still attached. The wine is aged in 25-35% new, French oak barrels, with the remainder of the wine aging in used, oak, wood vats. Aging in wood started started with the 2009 vintage. Prior to that, the wines were aged in stainless steel tanks.

Serving and Decanting Georges Vernay with Wine, Food, Pairing Tips

Domaine Georges Vernay is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Georges Vernay is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Georges Vernay is also good with Asian dishes, hearty fish courses like tuna, mushrooms, slamon and pasta.

Condrieu, the white wine of Domaine Georges Vernay is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Domaine Georges Vernay also produces 2 red Vin de Pays and 1 white Vin de Pays wine. For the red wines, Fleur de Mai and de Mirbaude are both made from 100% Syrah. Le Pied de Samson is produced using 100% Viognier. These are truly excellent examples of value priced, Rhone Valley wines.

Since the 2009 vintage, Georges Vernay has been on a roll in Cote Rotie. With their Cote Rotie Maison Rouge, 2009 and 2010 are the two best wines produced by the estate yet.

www.domaine-georges-vernay.fr/en/www.georges-vernay.fr

Domaine Georges Vernay Wine Tasting Notes

3 Vintages 5072 Views Sort    Vintage    Rating

  1. 2010 Domaine Georges Vernay Maison Rouge ( Côte-Rôtie)

    1. Even in its infancy, it's hard to not enjoy all the fresh flowers, kirsch, black raspberry and crisp, peppery plums. Soft, silky and with freshness, there is weight, concentration and length. Give it a few more years and it will be even better.

      93 points - Tasted
      952 Views
  2. 2009 Domaine Georges Vernay Maison Rouge ( Côte-Rôtie)

    1. Elegant, supple and fresh, with sweet, ripe black raspberries, kirsch, flowers, mint, spice, espresso bean, licorice, smoke and earthy characteristics. The wine is sensuous, vibrant, youthful and approachable. This is really good now and will be even better with 3-5 more years of bottle age.

      94 points - Tasted
      2563 Views
  3. 2005 Domaine Georges Vernay Blonde du Seigneur ( Côte-Rôtie)

    1. This is close to right where you want it to be, with its crisp, yet seductive mouth feel, nose of black raspberries, kirsch, flowers and earth and sensuous, fresh, vigorous, dark red fruit finish.

      92 points - Tasted
      1557 Views