Châteauneuf du Pape french wines - edencroft fine wines

France - Rhone Valley - Châteauneuf du Pape

Châteauneuf-du-Pape is an AOC for wine made near the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France.

It is the most renowned appellation of the southern part of the Rhône Valley. Vineyards are located around Châteauneuf-du-Pape and in the neighboring villages Bédarrides, Courthézon and Sorgues between Avignon and Orange and covers slightly more than 3 200 hectares or 7,900 acres (32 km2). Over 110,000 hectolitres of wine a year is produced here.

More wine is made in this one area of southern Rhône than in the entirety of the northern Rhône region.

Châteauneuf-du-Pape roughly translates to "The Pope's new castle" and, indeed, the history of this appellation is firmly entwined with papal history. In 1308, Pope Clement V, former Archbishop of Bordeaux, relocated the papacy to the town of Avignon. Clement V and subsequent "Avignon Popes" were said to be great lovers of Burgundy wines and did much to promote it during the seventy-year duration of the Avignon Papacy.

At the time, wine-growing around the town of Avignon was anything but illustrious. While the Avignon Papacy did much to advance the notoriety of Burgundy wines, they were also promoting viticulture of the surrounding area, more specifically the area 5-10 km north of Avignon close to the banks of the Rhône River. Prior to the Avignon Papacy, viticulture of that area had been initiated and maintained by the Bishops of Avignon, largely for local consumption.

Clement V was succeeded by John XXII who, as well as Burgundy wine, regularly drank the wines from the vineyards to the north and did much to improve viticultural practices there. Under John XXII, the wines of this area came to be known as "Vin du Pape", this term later to become Châteauneuf-du-Pape. John XXII is also responsible for erecting the famous castle which stands as a symbol for the appellation.

In the 18th century, the wines were shipped under the name vin d'Avignon. Records from the early 19th century mention wines of the name Châteauneuf-du-Pape-Calcernier which seems to have been a lighter-style wine than the Châteauneuf-du-Pape of today. They seem to have increased in reputation within France until phylloxera hit in the early 1870s, which was earlier than most other French wine regions were affected. Prior to World War I the bulk of Châteauneuf-du-Pape was sold to Burgundy as vin de médecine to be added to Burgundy wine to boost the strength and alcohol levels.

Châteauneuf du Pape "Chaupin" 2005, Domaine de la Janasse.

Bin No

EN/26046

Size

75cl

Price

£49.35

“A domaine is not the sum of their interests. It is the sum of their gifts.” St. Exupéry’s beautiful words could have been written for the Sabons, proprietors of Domaine de la Janasse. Since taking over the winemaking from his father in 1991, Christophe Sabon has set this 45 hectare property on the road to becoming the Beaucastel of the future. Tiny yield from the old vines give great intensity of fruit, while the flavours are preserved by temperature control, and expertly sculpted by judicious us of barrique. Christophe’s talent is to express the brightness and intensity of the grape, and capture all the nuances of terroir.

Good ruby red colour. Ripe, serious aromas of currant, chocolate, liquorice and Provençal herbs. Fat and dense but fresh and stylish, with a lively mineral quality and solid ripe acidity. Finishes with very smooth tannins.

Chateauneuf du Pape 2006, Domaine Chante Cigale.

Bin No

EN/2205

Size

75cl

Price

£26.00

Vinification Note: The grapes that have been carefully sorted in the vineyards are brought to the cellars. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems (de-stemming). After the grapes are de-stemmed, the grapes are then lightly crushed. This was done in the past days by foot treading. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverised. The resulting issue of juice, skin, pulp, and pips, is gently pumped into the vats.

The must starts to ferment thanks to the natural yeast present in the vineyard, or a cultured yeast being added to the must. The fermentation lasts on the average about five days. The wine remains in the vat in contact with the skins and pips for about ten days (this is known as maceration). The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. These bacteria convert one of the natural acids known as malic into a less harsh one known as lactic acid.

The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask.

Tasting Note: Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins.