2011 Domaine de Marcoux Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2011
Domaine de Marcoux (Châteauneuf-du-Pape)
Floral in nature, with sweet cherries and silky textures, the essence of kirsch shines through to the peppery finish. 3,358 Views Tasted Aug 19, 2014 |
When to Drink Domaine Marcoux, Anticipated Maturity, Decanting Time
Domaine Marcoux can be enjoyed on the young side with 1-2 hours of decanting. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Domaine Marcoux is usually better with 5-7 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 5-25 years after the vintage.
Serving Domaine Marcoux with Wine, Food Pairing Tips
Domaine de Marcoux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Marcoux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled and smoked meats, barbecue and cassoulet. Domaine de Marcoux is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.
The white wine of Domaine de Marcoux is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
In 2003, the estate produced a special, single vineyard specific wine for that vintage only, Domaine de Marcoux Ephemere. The wine was made from a blend of 90% Grenache and 10% Syrah. The fruit came from vines that were purchased in 2002.
Domaine Marcoux also produces wine from the Cotes du Rhone and Lirac appellations, where they own 2.7 hectares of vines. The Lirac wine is sold under the name of Domaine Lorentine