Domaine Yves Gangloff Cote Rotie Rhone Wine, Complete Guide

Everything about Domaine Yves Gangloff Cote Rotie with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Domaine Yves Gangloff History, Overview

Domaine Yves Gangloff is based in the Condrieu appellation. Yves Gangloff, who comes from the Alsace region founded the Northern Rhone Valley domaine in 1982 after learning the wine trade during the time he apprenticed with Delas Freres.

With only one hectare of vines to start with, at first, they were selling their harvest to negociants.

That changed in 1987, when the negociant could not buy their grapes. This left them with either no choice, or a golden opportunity for the young Yves Gangloff. He saw this as an obvious chance to go out on his own and he quickly began producing and selling his own wine.

Domaine Yves Gangloff Vineyards, Wines, Winemaking

Domaine Yves Gangloff owns 2.4 hectares in the Cote Rotie appellation. The vines are located in the Combard, Mollard and Rozier lieux-dits. The terroir is mostly steep hillsides with granite, gneiss and mica schist soils. The vines are located mostly in the southern section of Cote Rotie, giving him a slightly cooler terroir.

Domaine Yves Gangloff produces 2 Cote Rotie wines as well as a wine from Condrieu and both red and white wine from the St. Joseph appellation. The white St. Joseph wine is made from a blend of Marsanne and Roussanne. Domaine Yves Gangloff has been removing most or all of the stems since the 1996 vintage.

Domaine Yves Gangloff La Barbarine was first produced in 1997 vintage. The wine is made from an average blend of 92% Syrah and 8% Viognier. The grapes used for this wine are from his younger vines blended with older vines from Combard Mollard and Cote Rozier that are at least 50 years of age.

The grapes are 100% destemmed. The wine is vinified in stainless steel tanks. The wine is then aged in a combination of mostly used. French oak barrels and a minor portion of new, French oak barrels that range in age from 2 to 6 years. The wine is aged for up to 23 months before bottling. On average, the production is close to 450 cases of wine per vintage.

Domaine Yves Gangloff La Sereine Noire is made from 100% old vine Syrah that is at least 50 years of age. The grapes vines are planted in the Mollard and Cote Rozier lieux-dits, making this a blend of grapes from both the Cote Blonde and Cote Brune.

The stems are removed from 50% to 60% of the grapes. The wine is vinified in stainless steel vats. The wine is then aged in between 30% to 50% new, French oak barrels for up to 24 months prior to bottling. The production is on average close to 650 cases of wine each year.

When to Drink Domaine Yves Gangloff, Anticipated Maturity, Decanting Time

Domaine Yves Gangloff, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine Yves Gangloff is usually better with 5-10 years of cellaring and should be at its best between 9-20 years of age.

Serving Domaine Domaine Yves Gangloff with Wine, Food, Pairing Tips

Domaine Yves Gangloff is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Yves Gangloff is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Yves Gangloff is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Condrieu, the white wine of Domaine Yves Gangloff is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.