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Cork Wine

Domaines Barons de Rothschild Lafite Le Dix de Los Vascos 2013

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Quick Overview

Deep ruby red colour with light shades of brick. Bouquet of ripe red fruit such as plums, cherrries and raspberries which blend light notes of liqueur. Maturing in French oak barrels from the Tonnellerie de Domaines Barons de Rothschild (Lafite) cooperage gives the wine pleasant toasted notes which are well-integrated with flavors of black olives, black pepper, chocolate brownie, walnuts and chestnuts, all underscored with a hint of fresh figs, tobacco, and cedar. On the palate, the wine is full-bodied with good structure, volume, and tannins which combine to offer a wine of outstanding elegance, balance, and personality.
Le Dix


Le Dix, meaning ten in French, was introduced in 1996 to celebrate Domaines Barons de Rothschild (Lafite)’s first ten years in Chile. It is only produced in extraordinary vintage years. Le Dix de Los Vascos is grown in the exceptional vineyard, called El Fraile, which means “the monk”, the oldest planted vineyard at Los Vascos and the original vineyard on the estate. The vineyard is 100% planted to Cabernet Sauvignon and many parcels of the vineyard have vines reaching 80 years in age. The vineyard is fairly large, covering some 200 acres, Le Dix is produced from severely reduced yields from El Fraile (the best) combined with the most rigorous cuvee selection - the resulting wine is of world class stature. Rainfall was relatively low in 2012, therefore irrigation was necessary as soon as the winter ended, in August and September. This extra water enabled the vines to continue in a normal growth cycle. Temperatures were cool during the flowering stage resulting in lower yields with less compact bunches. Growth was then healthy and regular, producing grapes of outstanding quality with remarkable concentration. The harvests began on April 19th and took place in optimal conditions. A team of experienced pickers is dedicated to harvesting the grapes for “Dix de Los Vascos” from the vineyards oldest plot “El Fraile”. The grapes were harvested by hand and then rigorously selected on the sorting table. Alcoholic fermentation was carried out in temperature-controlled stainless steel vats at 86°F, with pumping over, in order to extract all of the grapes’ finest qualities. There was then a long maceration period of 20-25 days and the wines were matured for 18 months in new oak barrels.
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