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 are a combination of granite with alluvial quaternary delta deposits and Pliocene marl. This diversity explains the numerous names given to the various vineyard plots within the appellation: Bessards, Greffieux, Méal, Roucoule, Beaumes, etc.
The Les Bessards Vineyard is protected from the north winds, yet the slopes remain well exposed to the sun, facing south.
Harvesting for “Les Bessards” is entirely by hand, when the grapes show optimum ripening. Fermentation takes place in traditional, open-topped – concrete tanks, after 2 days of pre fermentary skin contact at cool temperatures. Fermenting continues at controlled temperatures of 82°F to 86°F/28°C to 30°C. Daily cap punching and pumping over are carried out for about 10 days, with a total maceration period of up to 20 days.
Maturation lasts for between 12 and 14 months in new oak barrels or barrels that have already held 1 wine.
A brilliant wine, with deep red hue, and lots of depth. The nose shows great class, with soft aromas of blackberries, violets. Hermitage “Les Bessards” shows plenty of concentration in its fruit. This wine has a particularly dense and rich tannic structure, and is extremely good balance.
Red meats, rare or medium cooked - game, marinated meats, and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. After this time, it should be decanted before serving.