Delas Hermitage Les Bessards 2004

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Website Delas Freres


Delas Hermitage Les Bessards 2004 75cl.

Delas Frères is a world-famous Rhone wine producer. The winery was founded in 1835 by Philippe Delas and Charles Audibert, and passed on to Philippe’s two sons (one of which married Charles’ daughter). They changed the name of the maison to Delas Frères in the early 1920s and established this name as one synonymous with high quality. In 1993 Delas Frères became part of the Champagne Louis Roederer group, which shares a similar family owned history and pursuit of excellence.

The estate comprises 30 hectares, including 10 hectares in the Hermitage AOC, 2 hectares in Saint-Joseph AOC, and 18 hectares in Crozes-Hermitage. The winery’s expert wine growing team produces grapes of the highest calibre. Delas Frères also has excellent relationships with like-minded owner-wine growers, which enables the winery to source grapes grown on individual parcels that showcase their unique terroir. This helps Delas Frères to consistently create exceptional wines that are sought after by wine enthusiasts around the world.

The steep granitic Hermitage hillsides provide optimum growing conditions. Les Bessards, which covers 8 hectares of this appellation, is a single vineyard wine that has been produced since the outstanding 1990 vintage, and only in the most exceptional of years. Production is limited to 6,000 bottles in selected vintage years.

Les Bessards vineyard stretches over 3 communes in the Drôme “département”: Tain-l’Hermitage, Crozes-Hermitage and Larnage. The soils are a combination of granite with alluvial quaternary delta deposits and Pliocene marl. This diversity explains the numerous names given to the various vineyard plots within the appellation: Bessards, Greffieux, Méal, Roucoule, Beaumes, etc. Protected from the north winds, the slopes are well exposed to the sun, facing south.

100% Syrah


Food Pairing

This wine pairs well with red meats, rare or medium cooked – game, marinated meats and spicy stews. This wine needs at least three years cellaring before it can open up its complexity. After this time, it should be decanted before serving. 


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