Delas : Seigneur de Maugiron 2022
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Parker
J. Suckling
Vinous - A. GalloniDescription
Characteristics and tasting advice for Seigneur de Maugiron 2018 from Delas
Tasting
Color
The color displays a deep purple hue, both intense and radiant.
Nose
Subtle and expressive, the nose blends notes of blackcurrant, redcurrant and licorice, enhanced by a discreet woody touch.
Palate
Concentrated and elegantly structured, the palate charms with the finesse of its tannins, its beautiful balance and its delicately 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 aging time is more than 5 years.
The creaminess and precision of a 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 punch-downs and pump-overs. 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.
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