2010 Domaine de Bonserine Côte-Rôtie La Sarrasine Côte-Rôtie Rhône France Wine Tasting Note
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2010
Domaine de Bonserine La Sarrasine (Côte-Rôtie)
Medium/full bodied and still young, it took air and coaxing for the floral, earthy, peppery, red fruit nose to emerge. Soft, fresh, crisp cherries, thyme and black raspberries are found in the spicy finish. 2,212 Views Tasted Mar 15, 2016 |
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.