Les Bessards

Terroir of Les Bessards

Les Bessards is a legendary locale. The true backbone of l’Hermitage, its terrain imposes a natural constraint on the vine. Here, the roots plunge deep into the earth, giving rise to a mineral, vertical Syrah with restrained power. The soil consists of decomposed granite mixed with alluvial deposits, poor in organic matter yet offering remarkable drainage capacity. With 6.9 hectares, we are fortunate to be among the most significant stakeholders in Les Bessards. Our vines are spread across 75 terraces, ranging from 120 to 263 meters in altitude.

Les Bessards embodies our commitment to working each site with exacting standards and precision. Deep and soulful, it is a wine for cellaring imbued with the eternal nature and austere beauty of its terroir. Les Bessards is crafted with the utmost respect for its terroir, from vineyard to vinification and ageing.

VINTAGES

VINTAGE

After a rainy end to 2022, an exceptionally dry winter and early spring led to early and uniform budburst. The wetter late spring, with no mistral winds, was offset by favorable flowering conditions, accelerating the vegetative cycle. Veraison progressed steadily in late July. The August heatwave hastened ripening in parts of the vineyard, sometimes resulting in heterogeneity between parcels.

Winemaking and ageing

The harvest is carried out by hand, and each lieu-dit is vinified separately to express the quintessence of the terroir. Once destemmed, the grapes are transferred to stainless steel tanks. Fermentation lasts approximately three weeks. Extraction is gentle and primarily focused on the early stages of fermentation, with carefully calibrated pump-overs and punch-downs to preserve the wine’s balance. After racking off, the wine is drawn off and transferred to barrels. Malolactic fermentation takes place in oak barrels, followed by ageing for around 18 months. The proportion of new oak is limited to 25%. A final blending in stainless steel vats is carried out 10 months prior to bottling.

Wine Profile

Garnet-red colour, almost black, with violet hues.

After a few minutes, the wine reveals its various facets: aromas of black fruits (cherry, blackberry, blackcurrant…). These are followed by the characteristic notes of graphite, which remain the dominant aroma of this vintage.

On the palate, an almost tactile sensation creates a rounded impression, as the richness in the mid-palate envelops the tannins. The finish is of infinite length.

Rewards

98

May 2026

« Elegant, perfumed and racy, the 2023 Hermitage Les Bessards is the highlight of Delas’s range. […] Combining telluric density with finesse and a notably tensile profile for Hermitage, this is one of the finest renditions of Les Bessards produced at this address. »

Technical information

Production

5 177 bottles

Ageing

28 months

Cellar ageing

30 years

Vintage

Marked by exceptional drought conditions and unusually early ripening, the 2022 vintage will be remembered as one of the most distinctive in recent years. Following a late budburst caused by winter cold, a warm and sunny spring accelerated vine development, while the heat of summer encouraged remarkable berry concentration. Despite limited yields, the harvest revealed grapes in outstanding sanitary condition, combining intensity, balanced ripeness, freshness and precision.

winemaking and ageing

The harvest is done by hand, and each lieu-dit is vinified separately to express the full essence of its terroir.
Once destemmed, the grapes are transferred into stainless steel tanks. Fermentation lasts for approximately three weeks. Extraction is gentle and mainly focused during the initial phase of fermentation, with carefully calibrated pump-overs and punch-downs to preserve the wine’s balance.
After draining off, the wine is racked and placed into barrels. Malolactic fermentation takes place in barrel, followed by an ageing period of about 18 months. A blending is carried out 3 months before bottling, after the wine returns briefly to stainless steel.

Wine profile

On the nose, the wine reveals pronounced aromas of blackcurrant, cherry, and violet, complemented by notes of olive, vanilla, and spice that intensify with aeration.

On the palate, it is structured and vibrant, both bold and refined. Intense mineral-driven flavors of dark fruits and flowers unfold, leading to a long and penetrating finish.

Rewards

Technical information

Production

7237 bottles

Ageing

21 months

Cellar ageing

30 years

Vintage

The 2020 harvest was marked by exceptional earliness and record dryness.
Ripeness levels proved highly heterogeneous, requiring harvesting to be spread over 28 days. Despite these extreme conditions, the balance of the grapes remained under control, resulting in wines with gentle, supple tannins.

Winemaking and ageing

The harvest is done by hand, and each lieu-dit is vinified separately to express the full essence of its terroir. Once destemmed, the grapes are transferred into stainless steel tanks. Fermentation lasts for approximately three weeks. Extraction is gentle and mainly focused during the initial phase of fermentation, with carefully calibrated pump-overs and punch-downs to preserve the wine’s balance.

After draining off, the wine is racked and placed into barrels. Malolactic fermentation takes place in barrel, followed by an ageing period of about 18 months. A blending is carried out 3 months before bottling, after the wine returns briefly to stainless steel.

Rewards