Delas Côtes-du-Rhône Saint-Esprit 2019 (France)

Delas Côtes-du-Rhône Saint-Esprit 2019 (France)Plum & blackberry Hazelnut & clove Juicy fruit Silky texture "This is instantly appealing on the nose showing blackberry, hazelnut, clove and floral aromas, followed by a succulent palate offering terrific fruit richness with silky texture and juicy fruit intensity. Flavoursome and fabulously drinkable. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2021 "Fresh and inviting, with more fruit and depth than many of it's peers. Offers a plum and

• Plum & blackberry
• Hazelnut & clove
• Juicy fruit
• Silky texture

"This is instantly appealing on the nose showing blackberry, hazelnut, clove and floral aromas, followed by a succulent palate offering terrific fruit richness with silky texture and juicy fruit intensity. Flavoursome and fabulously drinkable. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2021

"Fresh and inviting, with more fruit and depth than many of it's peers. Offers a plum and cherry puree profile, laced with floral and red tea accents on the finish. Drink now through 2022. 77,000 cases made, 15,000 cases imported" James Molesworth, Wine Spectator's Advance, Jun 2021

Its deep colour has a dark, plum-like hue. The nose is classically Syrah, with berry fruit, violet, liquorice. It has a full, rounded palate with delicate tannins, making it unique in the "Côtes-du-Rhône" category. 

Mediterranean with a prevailing "Mistral" wind. This harsh wind - both necessary and beneficial to the vines' development - is caused by the difference between the Southern and Northern Rhône's atmospheric pressures. Highly seasonal rainfall, hot temperatures and abundant sunshine are also the characteristic of this region.

The entire crop is destemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures the proper extraction. Fermentation temperature is controlled, and kept at between 82°F and 86°F (28°C and 30°C). After devatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats.

The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilise naturally. The "Saint Esprit" cuvée is bottled after 8 months of ageing.

Food Pairing: "Provençale" style cuisine, stuffed tomatoes and aubergines, mixed grills and barbecues.