2007 Domaine de Bonserine Côte-Rôtie La Garde Côte-Rôtie Wine Tasting Note

2007 Domaine de Bonserine La Garde  (Côte-Rôtie) 92

This is drinking great today with its soft, supple textures, sweet, fresh, earthy, spicy cherries, black raspberry, flowers and thyme. On the palate, this really shines with the perfect blend of freshness and sweetness that hangs in there, through to the red fruits in the finish.

Bonserine Cote Rotie Wine Tasting Notes, Ratings

When to Drink Domaine de Bonserine, Anticipated Maturity, Decanting Time

Domaine de Bonserine, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine de Bonserine is usually better with 7-10 years of cellaring and should be at its best between 9-20 years of age.

Serving Domaine de Bonserine with Wine, Food, Pairing Tips

Domaine de Bonserine is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine de Bonserine is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine de Bonserine is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms, cheese and pasta.

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

Over the years, Domaine de Bonserine has produced at least 3 Cote Rotie wines that are no longer being made.

Domaine de Bonserine Cote Brune is no longer produced.

Domaine de Bonserine de la Rousse is no longer produced.

Domaine de Bonserine les Moutonnes is no longer produced. The last vintage was 2001.