Delas : Seigneur de Maugiron 2018

Characteristics and tasting advice for Seigneur de Maugiron 2018 from Delas

Tasting

Color
The color presents a deep, intense and bright purple hue.

Nose
Both intense and delicate, the nose reveals aromas of blackcurrant, redcurrant and licorice, delicately underlined by woody accents.

Palate
With a beautiful concentration, the palate seduces with the elegance of its tannins, its overall harmony and its silky texture.

Food and wine pairings

The Seigneur de Maugiron from Delas ideally accompanies meats, beef roasts, water game, truffles or even spicy stews.

Service

For optimal tasting, open the bottle 1 to 3 hours before tasting. It is recommended to decant the wine if the cellar storage time is more than 5 years.

A silky and balanced Côte Rôtie red wine

The property

Founded in 1835, the Delas Frères House is a reference among the wines of the Northern Rhône Valley. If its purchase by the Deutz Champagne House in 1977 marks the beginning of a new era, the development of the house internationally will continue thanks to its acquisition in 1993 by the Rouzaud family, majority shareholder of the Louis Roederer group.

The vineyard

The Delas Frères House oversees a vineyard spread over three exceptional appellations of the Rhône Valley : Crozes-Hermitage, Hermitage and Saint-Joseph. In order to magnify the expression of each of these terroirs, the vinification as well as the aging are carried out on a parcel basis.

The wine

This Seigneur de Maugiron from Delas is made from vineyards located on the Côte Brune and the Côte Blonde. In the Middle Ages, the Seigneur de Maugiron shared his Côte-Rôtie vineyard between his two daughters, one brunette and the other blonde. This is where the names "Côte Brune" and "Côte Blonde" come from.

Vinification and aging

The grapes are harvested manually at full maturity and on a parcel basis. Two days of pre-fermentation cold maceration precede traditional vinification in open concrete vats. Alcoholic fermentation accompanied by punching down and pumping over. Maceration for about 20 days. The aging of 14 to 16 months is carried out in barrels (50% new, 50% one year old) regularly racked.

Blend

100% syrah.