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Les Vins du Siècle est un grand site fédérateur, bilingue et mondial. Dans toute la France, « triés sur le volet », les meilleurs producteurs (la très grande majorité ayant l’exclusivité de leur appellation) sont retenus pour la typicité des vins, leur rapport qualité-prix-plaisir, l'expression de leur terroir et leur passion de vignerons. 

Pas de vins à la mode, surcôtés ou de "jus de bois" dans Les Vins du Siècle. La typicité d’un vin, ce n’est rien d’autre que l’association d’un sol, d’un micro-climat, d’une plante et d’un homme.  On ne peut aimer un vin qu’en appréciant celui qui le fait. Derrière une étiquette, il y a un viticulteur (ou une viticultrice) et c’est fondamental de ne pas les dissocier. Bien sûr, les sols ont une influence considérable et, dans chaque territoire, dans chaque commune, le vigneron fait la différence avec son voisin.

Il ne s’agit donc pas seulement de faire du bon vin, ce que tout le monde peut faire, mais surtout d’élever de vrais vins racés, reconnaissables entre mille, qui sentent ce “fumé” bourguignon, déploient ce “velours” libournais, ces senteurs alsaciennes, cette “chair” en Médoc ou à Châteauneuf, cette “minéralité” à Pouilly ou à Meursault, cette fraîcheur en Champagne comme dans nos grands liquoreux. 

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HALL OF FAME

DOMAINE DE ROSIERS


COTE-ROTIE
The Côte-Rôtie wine-growing area covers three towns: Saint-Cyr-sur-Rhône, Ampuis and Tupin-et-Semons, on the right bank of the Rhône, on very steep granite terraces covered with a silica-limestone layer for the Côte Blonde and a clay and iron oxide layer for the Côte Brune. The climate is moderate Mediterranean, dry and hot in summer and with regular rainfall in the other seasons. There are around 200 hectares of vineyards set on terraces with 40% slopes, divided into: Côte Brune (clay, dark-coloured soil) producing very firm red wines with slow development and very good ageing potential (Vaillères, Côte Rosier, Turque, Pommière, Chevalière, Côte Boudin), and Côte Blonde (lighter soil) giving more supple wines (La Mouline, Châtillonne, Grande Plantée, Grands Cols). On this 7-hectare estate, you can try the very good Côte-Rôtie (the vintage 2007 received a silver medal with the Competition of Vins d' Ampuis), made with long vatting and a minimum of 15 months' maturing in oak barrels, with a fine deep garnet-red colour and aromas of spices, ripe red fruit and violets. A very harmonious wine for laying down, well worth waiting for.

BESTHEIM


GEWURZTRAMINER
It is in 1765, in Westhalten, small village of Haut-Rhin blotti in the middle of Vallée Noble, which is born Maison Heim. Always carried by the love of the trade and the soil, the successors of Alfred Heim put themselves in search of new grounds and were installed on the slopes of Bennwihr. Heim thus became Bestheim, associating in the name of origin the contraction of the names of the villages where the company vinifies and matures its various vintages. Bestheim exploits today a splendid mosaic of soils. It became unavoidable within the Alsatian vineyard. Bestheim is a company particularly committed in the safeguarding of the environment and is invested with the daily newspaper in this step at the same time in the vineyard as within the company (reasoned fight, recycling, valorization of waste…). Bestheim produces all the range of the wines of Alsace going from Crémants to seven Alsaciens type of vines. One finds in the range not less than 6 places known as (of which Klevener de Heiligenstein) and 6 Grand crus (Rosacker, Wiebelsberg, Mambourg, Marckrain, Vorbourg and Zinnkoepflé).

MAISON MOLLEX


SEYSSEL
The Mollex family of Pays de Seyssel devotes itself to the culture of the vine and the trade of her wines since 1359. It is the largest vineyard of the Seyssel appellation, that is to say 30 ha of vines, only cultivated with the Altesse type of vine, also called Roussette de Seyssel. Today, it is Jean-Luc and Sebastien who took again the winegrowing and they will be made a pleasure of accommodating you with the cellar for a visit and a tasting of their wines. Superb Seyssel Vieilles Vignes Roussette 2011, vinified at low temperature starting from selected grapes coming from the oldest pieces (more than 50 years), maturing on the lees delicate, typified, charmer and having a nice bouquet, full and persistent, with nuances of ripe yellow fruits quite specific, nervous and dense mouth at the same time. The Seyssel Tacconnière 2011, with the fruit notes with white flesh (pear, peach), of the floral notes (violet, lime) and mineral finally, is perfect on a fresh water fish as on a tartiflette. Remarkable Seyssel Clos de la Péclette 2011, with prevailing of white flowers and nut, of a beautiful persistence, dense in the nose as with the palate, mixing elegance and structure. Their Roussette de Seyssel cuvee La Tacconnière 2010, very slow alcoholic fermentation, not of malolactic fermentation, pale robe but to the silver plated reflections, is a fresh and suave wine at the same time, very pleasant with aperitif or shellfish. The Mondeuse, grounds argilo-limestone and molasses of glacial alluviums, are a reference. Excellent Seyssel Méthode Traditionnelle brut, the second fermentation of catch of foam out of bottle, this one is carried out on slats, for one length of time varying from 18 to 24 months whereas the legislation imposes only 9 months, which will privilege the smoothness of this very nice wine, of light foam, of charming mouth, rich in aromas (almond, peach, flowers…).

CHATEAU REDORTIER


BEAUMES-DE-VENISE
Château Redortier, with 35 hectares of vines in virtually one single stretch, is particularly well placed, standing opposite the prestigious Dentelles de Montmirail. The estate is in the Côtes du Rhône Villages, Beaumes de Venise and Gigondas appellations all at the same time. The land is exceptional: the vines are planted at an altitude of 400m on south-facing hillsides which benefit from clay-limestone soils and a very dry summer season. The estate has kept its family character, with Etienne de Menthon working alongside his wife and their daughter Sabine. Château Redortier used to be a very important fortified castle which defended the principality of Orange. In 1956 Etienne de Menthon, an agronomist, restored the estate to its former condition. To respect the environment and to favour the natural character of the wine, the treatment of vine diseases is subject to reasonable methods. Yields are intentionally controlled at 30 to 35 hl/ha, resulting in quality wines. Harvesting is performed by hand so as not to alter the vines and bunches of grapes, enabling strict sorting procedures. Vinification is traditional, with the white obtained by pressing and the rosé by bleeding. For the reds, vatting varies from 8 to 10 days for the Beaumes de Venise and 15 days for the Gigondas. Pressing is light for all the wines and temperatures are controlled throughout fermentation. The reds spend two winters in vats before being bottled and the wines undergo very little physical treatment, in order to conserve all their aromas and their intrinsic quality. The wines do not mature in wood barrels, as the quality of the soils and vines is sufficient to give them a naturally woody character.

CLOS SAINT-PIERRE


CHATEAUNEUF-DU-PAPE
True rebirth for this vineyard of 4.5 ha since its recovery by Carole and Pierre Perveyrie. The winegrowing is in third organic year of reconversion. All is implemented to exploit the potential of the soils, in the respect of the tradition vigneronne and the small surface of the vineyard allows an artisanal and artistic approach. The work of the ground and the contribution of their own fertilizer of horse have for objective to make go down the roots of vines to get the energy and the minéralité of the ground, while favoring the subterranean microbial life as well as the ecosystems. The “papale cross” became the emblem of the Clos Saint-Pierre, symbol of an art of vine and an art of life. The Châteauneuf-du-Pape cuvée Urbi 2010, equal shares of Grenache and Syrah (40% each one) with 20% of Mourvèdre, intense color as in aromas, which smells of good the ripe fruits and spices, with this point réglissée with the palate, a wine with quite firm and silky tannins at the same time, of guard, obviously. The 2009 of intense color, are scented (blackcurrant, pepper), a wine rich, powerful in mouth, with tannins present and tasty at the same time, of a nice persistent final, slightly spiced, a typified wine, of generous mouth, excellent evolution.



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