Domaine Duclaux 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
Founded by Edmond Duclaux, today Domaine Duclaux in the Northern Rhone Valley is managed by his sons, Benjamin and David Declaux.
Domaine Duclaux Vineyards, Wines, Winemaking
Domaine Duclaux owns 5.5 hectares in the Cote Rotie appellation. The vineyards are located in the south of the appellation. The have vines planted in le Collet, Coteaux de Bassenon, Maison Rouge, Pimotin, Coteau de Tupin and the Tupin lieux-dits. The terroir is mostly granite and gneiss soils on steep hillsides with a south by south-east exposure.
The vineyards are planted to 95% Syrah and 55% Viognier. On average, the vines are between 25 to 35 years of age. However, they have old vines, some of which were planted in 1924. other plantings took place in 1943. As replanting takes place in the vineyards, new vines are added using Selection Massale. Domaine Duclaux began replanting using Selection Massale in 1997.
Domaine Duclaux produces 3 Cote Rotie wines:
Domaine Duclaux La Germine which is produced from a blend of 95% Syrah and 5% Viognier made its debut in 2005. The grapes, which come from the southern part of the appellation are 90% destemmed. The grapes are vinified in concrete tanks and the wine is aged in 20% new, French oak barrels and 500-liter demi-muids for up to 20 months. This is the entry level Cote Rotie for Domaine Duclaux.
Domaine Duclaux Maison Rouge which is 100% old vine Syrah from a single parcel of vines planted on the Cote Blonde. The vines are old as they are on average, close to 50 years of age, or older. The grapes are 90% destemmed. The fruit is vinified in open, concrete tanks. The wine is then aged in a combination of 20% to 40% new, French oak barrels and 500-liter demi-muids for up to 20 months before bottling. Only 325 cases of wine are produced in an average vintage. The first vintage was the 2005.
Domaine Duclaux La Chana is the estates entry level Cote Rotie. The wine is made from blending Syrah with 5-7% Viognier from young vines planted in various parcels and terroirs.
Domaine Duclaux used to produce a traditional or regular Cote Rotie, but that wine is no longer in production. The last time the wine was produced, it was from the 2005 vintage.
Serving and Decanting Domaine Duclaux with Wine, Food, Pairing Tips
Domaine Duclaux 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 Duclaux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Duclaux is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Domaine Duclaux Wine Tasting Notes
3 Vintages 3218 Views Sort by Vintage-Rating
|2012||Domaine Duclaux Maison Rouge (Côte-Rôtie)|
Rich, round, lush and sexy, with overtones of espresso, vanilla, smoke. kirsch, flowers and sweet, dark cherries. It will take a few more years for the oak to fade and for more secondary nuances to emerge.
258 Views Tasted Mar 12, 2018
|2009||Domaine Duclaux La Germine (Côte-Rôtie)|
Young, fresh, lively, vibrant, yet, soft and supple. This medium bodied wine combines ripe, red fruits with floral notes, freshness and a sweet, spicy, cherry finish.
1962 Views Tasted Jan 13, 2017
|2007||Domaine Duclaux Maison Rouge (Côte-Rôtie)|
From 100% old vine Syrah, planted in the Cote Blonde, the wine is packed with sweet, fresh, vibrant kirsch and black raspberry fruit, earth, spice and silky smooth textures.
998 Views Tasted Feb 3, 2015