Domaine Christophe Semaska | Côte Rôtie

Grape varieties: 100% Syrah – entirely destemmed

Vinification and maturation: Handpicked and vinified for 20 to 30 days in temperature-controlled stainless steel tanks. Homogenisation is achieved automatically with the natural force of carbonic gas created during fermentation. Depending on the tannin structure, maturation takes place from 18 to 24 months, 25% in new barrels, 75% in 3 to 5 year old barrels.

Tasting notes: A supple, fresh and fruity wine with elegant tannins and hints of spice. Delicate notes of black fruits like blackcurrant and blackberry A style showcasing the fruit and the freshness showcasing the finesse of the different parcels.

Food pairing: Perfect with juicy roast beef, a grilled steak, or a hearty lamb stew. Bold, earthy flavours of game meats such as venison, pheasant, or duck will also be an excellent match. 

 Grape variety: 100% Shiraz
 

Harvest: The harvest is completed manually with Domaine Delhome ensuring each parcel is harvested at the optimal time.

Vinification: The reception and vatting are done by gravity to reduce crushing the grapes as much as possible. Destemmed harvest, fermentation in thermoregulated tapered stainless-steel vats. Maceration of 20 to 25 days. The wine is aged 75% in barrels and 25% in stainless steel for 10 months.

Tasting notes: A wine with a rich nose packed with beautiful notes of black fruits mixed with notes of violets and spices. Savoury and a fresh acidity yet velvety on the palette and balanced mouth marked with ripe red fruits. Supple and elegant tannins provide a long finish. It will work wonderfully with chicken tikka masala, festive Chinese fondue, duck filet with honey, beef bourguignon, lamb tagine with preserved lemons and onion compote.

 Grape variety:  100% Marsanne
 

Harvest:   The harvest is completed manually with Domaine Delhome ensuring each parcel is harvested at the optimal time. A pre-sorting of the grapes is done at the parcel.

Vinification: The wine is aged 75% in barrels and 25% in stainless steel for 12 months on fine lees. The malolactic fermentation is partially blocked.

Tasting notes:  Attractive straw yellow colour, bright and clear. The nose is fine, with floral notes of linden, mixed with pear syrup, brioche notes, as well as subtle almond notes. The palate is elegant, fresh, with again notes of brioche and white fruits giving a fleshy, fine and long finish. It will work wonderfully with pan-seared sea bass with mango salsa and coconut rice, seared scallops with cauliflower purée and brown butter sauce or aged gouda with toasted almonds.