Domaine Duclaux

The two brothers Benjamin and David are operating this family estate. The domaine has been founded in 1928 when their great grandfather purchased the farm. Some uncultivated hillside parcels were given away with the farm as, back in the time, farming fruits was more profitable than growing vines. In the whole Côte Rôtie region only 30 hectares were planted with vines although the region has been famous for its wine since the Roman Empire. It’s David and Benjamin’s father Edmond who mainly developed the domaine and planted the actual vineyard.

The vines are farmed in "lutte raisonnée" with all the 5.8 hectares being located on the narrow terraces of the Tupin and Semons hillsides on gneiss soils – the transition between Condrieu’s granit and Côte-Rôtie’s schist. They buy the viognier grapes used for their Condrieu.

The vinification takes places in concrete opened tanks with 80% whole cluster and fermentation starts on indigenous yeasts. The marc cap is immersed at the end of fermentation for a soft end of extraction. Ageing take place in barrels and demi muids.