2019 Côte Rotie, La Sarrasine, Domaine de Bonserine
Pairs well with a cheeseboard that contains comté and similar cheeses.
22-36 months of ageing in oak barrels
The vines are in on stakes to spur pruning or guyot simple for older Serines (to get some clusters). Composted manure is used and plowed into the land in the Spring to strengthen the roots encouraging them to bury deep into the rock. Each vine is worked to obtain grapes of the highest quality in accordance with the principles of "reasoned agriculture" and is specific to the plant, climate and disease pressure. De-budding and cluster thinning takes place routinely and the rows are grassed over to control the yield, limiting each plant to 4-6 clusters. The appellation allows a maximum of 44 Hl, at Bonserine the yield is on average 30 Hl / Ha. At harvest, sorting starts in the vineyard and continues on the sorting tables. The harvest is manual and arrives in the cellar in small boxes of 25 kilos in order to preserve the condition of each cluster.
Malolactic fermentation takes place in barrel. Periodic racking will takes place during the long period of barrel ageing, some of this in 228L barriques and partly in 500 litres barrels. During this magical period the wine develops its aromas and establishes its stability. Bottling takes place after 22-36 months of ageing. Rigorous tasting is carried out before final blending.
Rich, sweet fruit, dense and meaty on the nose with notes of olive and spice. Warm and ripe on the palate with raspberry and black cherry as well as a distinct mineral dimension. Refined and elegant exactly the right measure of savoury tannins. A classy glass of wine.