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Domaine Santa Duc Les Vieilles Vignes Cotes du Rhone 2009

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WE90
14% ABV
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14% ABV

Winemaker Notes

This wine is light to medium-bodied, fruity and elegant and has a very warm finish.

Blend: 60% Old Vine Grenache, 20% Syrah, 10% Mourvèdre, 10% various others (Cinsault, Cournoise, Carignan)

Critical Acclaim

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WE 90
Wine Enthusiast
Full bodied and creamy in texture, this is a big, ripe wine, but it never goes over the edge into raisins. Black olives, leather and chocolate finish long, potent and dusty.
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Domaine Santa Duc

Domaine Santa Duc

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Domaine Santa Duc, , France - Rhone
Domaine Santa Duc
By dint of faith and sheer hard work, the wine-growers of Gigondas have replaced the olive tree with the vine. They have thereby made a name for themselves. Here, wild and uncommon, a bird watches over the domain : the Grand-duc owl which sings, (known as "Canta duc" in Provencal), his name has become over time "Santa Duc."

Domaine Santa Duc was first established in 1874 in the Southern Rhone cru of Gigondas. Yves stopped selling the crop off to négociants in 1985 in favor of bottling his own wine instead. The winery was recently certified organic in 2012. Yves practices de-budding early in the growing season to lend rigor to the fruit, leaf-pulling to increase circulation, and early harvests to preserve freshness. Yves farms 12.5 hectares oflieux-dits throughout Gigondas. Generous, fruity and concentrated, the vines reflect the soil and the way in which they are produced.

Pauillac

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The leader on the Left Bank as far as number of first growth classified producers within its boundaries, Pauillac has more than any of the other appellations, at three of the five. Chateau Lafite Rothschild and Mouton Rothschild border St. Estephe on its northern end and Chateau Latour is at Pauillac’s southern end, bordering St. Julien.

While the first growths are certainly some of the better producers of the Left Bank, today they often compete with some of the “lower ranked” producers (second, third, fourth, fifth growth) in quality and value. The Left Bank of Bordeaux subscribes to an arguably outdated method of classification that goes back to 1855. The finest chateaux in that year were judged on the basis of reputation and trading price; changes in rank since then have been miniscule at best. Today producers such as Chateau Pontet-Canet, Chateau Grand Puy-Lacoste, Chateau Lynch-Bages, among others (all fifth growth) offer some of the finest wines in all of Bordeaux.

Defining characteristics of fine wines from Pauillac include inky and juicy blackcurrant, cedar or cigar box and plush or chalky tannins.

Layers of gravel in the Pauillac region are key to its wines’ character and quality. The layers offer excellent drainage in the relatively flat topography of the region allowing water to run off into “jalles” or streams, which subsequently flow off into the Gironde.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

YNG256124_2009 Item# 118642

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