A number of years ago I took a river barge trip through the Southern Rhone and spent an afternoon floating in a hot air balloon over this magnificent region. The views of the wineries below were imprinted on my mind forever.
Chateauneuf-du-Pape is an historic village between the towns of Orange and Avignon. It’s name literally translates to “Pope’s new castle” and it is tied to history as in 1308 Pope Clement V relocated the papacy to the town of Avignon. The Avignon papacy did quite a bit to advance the reputation of Burgundy but also promoted viticulture in the area north of Avignon, close to the banks of the Rhone.
Up until the 20th century the towns wines were unspecified and grouped together with others from the Avignon region. This all changed in the 1920’s when the owner of Chateau Fortia, Baron Le Roy drafted a set of quality focused wine production conditions. The document became the precursor of France’s famed appellation system. Chateauneuf-du-Pape received the official title in 1929. It is one of the countries first AOC and remains one of the most prestigious today.
The region is famous for powerful full bodied red wine, largely made from the classic Southern Rhone grape trio of Grenache, Syrah and Mourvèdre. These three varietals are used in most of the appellation’s red wines even though a total of eighteen red and white grape varietals are approved for use. Others used can include Cinsault, Counoise, Muscardin, Vaccarese, Picquepoul Noir and Terret Noir, while the most important white varietals include Grenache Blanc and Gris, Clairette, Bouboulenc, Roussanne, Picpoul Blanc and Gris, and Picardin .
The region consists of 8000 acres under vine producing 94% red wine and 6% white wine.
The soils of the appellation are pebbly and sandy as is common in the southern part of the Rhone Valley. These soil were created by ancient riverbeds. The typical Chateauneuf-du-Pape vineyard is strewn with large pebbles called galets. These stones prevent water evaporating from the soils surface and encourages reflection of sunlight.
Chateauneuf-du-Pape wines are produced in a wide and diverse array of styles but they share certain characteristics such as fresh red and black cherries, strawberries, blueberries, black currants, blackberries, black raspberries, black pepper, spice, earth and garrigue (wild herbs) flavors.
Most Chateauneuf-du-Pape need to be consumed within four to five years of the vintage although a handful can age for longer. The wines have medium tannins and high alcohol levels between 14.5 and 15.5.
Chateauneuf-du-Pape pairs well with beef, lamb, game such as wild boar, tomato based pasta sauces, as well as chili, beef bourgignon, cassoulet,
And pungent cheeses such as Epoisse and Pont L’eveque.
Why not try a few and let us know your thoughts.
Domaine de la Mordoree, La Belle Voyageuse
Domaine de la Janasee Vielles Vignes
Domaine du Vieux Télégraphe
Clos des Papes
Chateaux de Beaucastel
A bonne santé
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