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Les Bécasses


Red Red wine

Côte-Rôtie 2010 - Les Bécasses
Côte-Rôtie 2010 - Les Bécasses Côte-Rôtie 2010 - Les Bécasses

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Wine Spectator - Mai 2011 "Le meilleur millésime à ce jour"

La Côte-Rôtie Les Bécasses 2010 amplit le palais de bruyère, de arômes réglissées, de myrtilles écrasées, de tabac brun, avec une longue finale et des...

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Contains sulfites

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Vintage 2010 Price Quantity  
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Colour : deep purplish red.
Nose : raspberry, hint of violet, predominant of spices, a touch of black olive and “tapenade”, rosemary.
Mouth : ample and deep, woody, spicy and vanilla final.

Sommelier tips

Small game (pheasant, duck)
Tender, red meat
Dishes in red wine sauces
Soft cheeses

Vintage 2010

Grape variety



The soil is composed of chlorite and ferruginous mica-schists blending in loess depressions.
Two main parts are distinguished:
• “the CÔTE BRUNE”: schisty with silty zones which are rich of shingles coming from the glacial era.
• “the CÔTE BLONDE”: clearer due to the siliceous and calcareous deposits from the glacial era.


The grapes are entirely hand-harvested at maturity.


After destemming, the grapes ferment in concrete tanks.
A daily treading ensures a good extraction of the colour and tannins. The temperature does not exceed 33°C. Fermenting lasts between 3 and 4 weeks depending
on vintages.


Maturing begins after vinification.
It takes place in oak casks with a proportion of new ones.

Alcohol degree


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