2024 Technical Specifications
Alcohol 14.0%
Grape Varieties Mainly Clairette and Grenache Blanc; Roussanne may complement the blend depending on the vintage
Classification AOP Châteauneuf-du-Pape
Region Chateauneuf-du-Pape
Soil Multiple châteauneuf-du-pape terroirs comprising rolled pebbles from the ancient rhône riverbed, Safres, And villafranchian terraces over clay matrices
Fermentation Vessels Demi-muids (70%, including 10% new wood) and foudres (30%)
Pressing Method Whole-Grape Pressing
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Manually harvested at optimal maturity. After whole-grape pressing, sulfur is used moderately and the must receives light settling. Indigenous-yeast fermentation occurs 70% in demi-muids, including 10% new wood, and 30% in foudres. The wine is aged on full lees for 10 months. Recommended serving temperature is 10–12°C.
Tasting Notes Brilliant golden yellow; vine blossom, lily and empyreumatic notes; frank, balanced and fresh, with candied-citrus aromas
Food Pairing Scallop carpaccio with lime, Espelette pepper, and cucumber-avocado sorbet
Vintages
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.18 g/L
pH 3.35
Total Acidity 2.82 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 80% Clairette, 20% Grenache Blanc
Classification AOP Châteauneuf-du-Pape
Region Chateauneuf-du-Pape
Soil Multiple châteauneuf-du-pape terroirs comprising rolled pebbles from the ancient rhône riverbed, Safres, And villafranchian terraces over clay matrices
Fermentation Vessels Large wooden barrels (70%, including 10% new wood) and wooden casks (30%)
Pressing Method Whole-Grape Pressing
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Hand harvested. Whole-grape pressing was followed by moderate sulfur use and light settling. Indigenous-yeast fermentation occurred 70% in large wooden barrels, including 10% new wood, and 30% in wooden casks; the wine then aged on lees for 10 months. Vintage conditions reported by the sheet include only 36 mm of rain in the first three months, budbreak in early April, and 175 mm of rain across May and June.
Tasting Notes Ripe stone fruit, pomelo and quince, complemented by acacia and vanilla
Food Pairing Tuna carpaccio
Sources: www.hatchmansfield.com ↗ · Compare this vintage
Producer Information
Website
Address
18 avenue du Docteur Paul Durand, 26600 Tain-l'Hermitage, France
Phone
+33 4 75 08 92 64
Email
Owner
Michel Chapoutier
Cellarmaster
Michel Chapoutier