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Region:

Northern Rhone

Appellation:

Cote Rotie

Total Acreage:

10.5 ha

Varieties:

Syrah, Viognier

Average Production:

2,000 - 2,500 cases

Domaine de Bonserine

Domaine de Bonserine's history in Cote Rotie is rather brief. Alfred Gerin, along with an American investor and partner, founded the Northern Rhone Valley estate in 1972. In 1989, Alfred Gerin left the property to help start Jean Michel Gerin. E.Guigal bought Domaine de Bonserine in 2006 and now owns the property. 

Domaine de Bonserine is located in the north of Cote Rotie in Verenay, just northeast of Ampuis. Currently, Bonserine cultivates 10.5 acres of vines in Cote Rotie, making it the second largest vineyard in the entire Cote Rotie region. Several of their vineyards are located on the prestigious Cote Blonde and Cote Brune as well as Les Moutonnes, La Vialliere, Le Champin, Leyat, Fongeant, and the Planeze lieux-dits.

A major investment was made by Guigal after he took over Domaine de Bonserine to update the winery, replant parts of the vineyard, and produce the best wine possible. They built a new, state-of-the-art cellar with stainless steel tanks that are temperature-controlled. 

Domaine de Bonserine produces four Cote Rotie wines and a Condrieu from 1 hectare of vineyards:

Domaine de Bonserine la Garde – Made from 100% Syrah grown on vines that are 60 to 80 years old planted on the Cote Brune, with just a touch of Cote Blonde fruit.
Domaine de Bonserine la Sarrasine - Made from a blend of 97% Syrah and 3% Viognier, this wine is among the most widely available and best-rated wines in Cote Rotie
Domaine de Bonserine la Vialliere - Made from a blend of 95% Syrah and 3% to 5% Viognier, this wine comes solely from vines planted in the la Vialliere appellation.
Domaine de Bonserine Cote Rotie is not produced every year, since it is a young vine cuvee made for early enjoyment. 

With young Domaine de Bonserine wines, decant for at least 1-3 hours, give or take, to allow the wines to soften and open up their perfumes. Older vintages may only require a little decanting, just enough to remove the sediment. When cellared for 7-10 years, the wines are at their best between 9-20 years old.

 

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Domaine de Bonserine

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