Founded 160 years ago in the heart of the northern Côtes du Rhône, Delas Freres today crafts world class wines from both northern and southern Rhône.
Tending the steep sloping vineyards, which total some 30 hectares of vines, the team adapt their growing practices to each plot of vines to let the terroir of the Rhône shine through in the wines.
Crafted by winemaker Jacques Grange (who is originally from Burgundy), the wines from Delas Freres epitomise finesse and elegance. Recent vintages from the vineyards of Hermitage, Crozes-Hermitage, Chateauneuf-du-Pape, Côte Rôtie, Condrieu, Côtes-du-Rhône and Côtes-du-Ventoux have bee lauded in the press for their intensity of flavour and excellent value.
The soils consist of light schist and gneiss over a granite bedrock and the climate is moderately continental, with hot and dry summers, and normal rainfall the rest of the year.
The “Sainte-Epine” grapes are harvested by hand, at optimum ripeness. Fermentation takes place in traditional, open-topped concrete tanks, after 3 days pre-fermentary skin contact at cool temperatures. Maceration continues at controlled temperatures of 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over are carried out for about 10 days, with a total maceration period of up to 20 days.
The vine’s flowering in late June was already a sign that the weather pattern was unusual, and the maturing phase that followed was particularly slow. September’s weather nevertheless helped the bunches of Syrah, Viognier and Marsanne to attain remarkable aromatic intensity.
The whites taste very pure and their acidity levels will allow us to take them, at least partially, through malo-lactic fermentation.
Reds are showing exceptionally deep colour and remarkable tannic structure. There is just one downside to the picture: yields are very low across the board. The cold and wet spring weather that persisted during flowering resulted in pour fruit set (coulure) for all our Rhône varietals.
Blueberry compote, plum sauce and melted black licqorice notes with chocolate ganache. Super concentration of fruit, tannins and structure on the palate.
Game, marinated beef, grills, green peppers. It goes well with all types of cheese.