Châteauneuf-du-Pape
A blend of 3 different vintages: 2010 – 2012 – 2015, even in Châteauneuf-du-Pape!
2010 brings a fine acidity,
2012 was characterized by its varietal expression, showing an outstanding fruit while keeping a great mineral concentration,
2015 brings complexity and salinity.
note
95+/100 – PARKER
“A non-vintage blend of Xavier’s favorite the NV Châteauneuf du Pape X XII XV is a massive, thick, unctuous beauty that’s almost overflowing with notes of dark fruits, blackberries, truffle, chocolate and crushed rock. You almost need a fork to drink this baby, but man, what a wine! It stays lively and fresh, with building tannin, a stacked mid- palate and a big finish. It will take 5-7 years for the baby fat to fall away, and it will have two decades of longevity.”
94/100 – DECANTER
93/100 – JAMES SUCKLING
A super rich and complex style with abundant red, blue and purple fruit aromas framed in fresh herbs, gently spicy and woody notes. The palate has intensity and focus, delivers a ripe, rich and succulent impression and holds long. Delicious Châteauneuf. Drink or hold.
Terroir
Four parcels of Châteauneuf-du-Pape have been selected for their out standing potential : La Crau, Les Galets roulés (Peebles), les Urgoniens, les Sables (Sands).
Parcels are collections vineyards where the different varietals are planted within the same parcel.
Vinification and ageing
Vinification
Hand harvesting, destemming and sorting on the plot.
Very limited manipulation of the grapes during the winemaking process and no mechanical extraction during fermentation to favor the soft diffusion of flavors, colors and to respect the tannins nobility.
Ageing
2010: 20% in French oak during 44 months, 20% in concrete vats during 36 months, 30% in foudre during 46 months and 30% in demi-muids during 44 months. Then blending and final ageing in stainless steel tanks.
2012: aged during 36 months in concrete vats for 25%, in demi-muids for 25%, in new oak barrels for 20% and in one-wine oak barrels for the remaining 30%.
2015: aged in amphora during 8 months in order to preserve the expression of the fruit and the terroir while giving a nice suppleness to the tannins.
Food and wine pairing
Grilled beef ribs – Rosated pigeon with savory – Cute veal fillet with black tapenade
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Aging potential 10 to 20 years
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Service 15/17°C
SUGGESTIONS
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