Chateauneuf-du-Pape AC., Southern Rhone
Grape selection takes place in the cellars and lots are sorted by vineyard. The bunches were destemmed and macerated over a period of 16 days in stainless steel or wooden vats. The must was constantly monitored and pigeage was applied to about 85% of the overall blend. At Chateau La Nerthe natural yeasts are used exclusively. The vinification is adapted to the vine age, yield and terroir and the maximum fermentation temperatures arrive at around 32 degrees Celsius. The wines undergo a total malolactic fermentation once they have been transferred in to the restored 17th century underground stone tanks. The wines are aged according to the lots and for the 2009, 50% was aged in 1, 2 and 3 year old French barriques, and 50% in foudres (large wooden casks). The assemblage is made up of all three components and the wine is bottled following a total of 18 months maturations. The wines of Chateau La Nerthe are not filtered.
- FRA - Rhône
Winery Tasting Notes
Grenache Noir 47%, Syrah 38%, Mourvedre 13% (average age of vines - 40 years), Cinsault 2%
Chateauneuf-du-Pape Rouge is rich, full and elegant with notes of spice and truffle to the red and black fruit flavours.
Serve at 16-18 Celsius. Ideal to accompany dishes such as Cassoulet or Daube de Boeuf a la Provencal (beef with olives) as well as all noble red and game meat roasts. Excellent with ripe cheeses.
Drinking well now. The 2009 Chateauneuf-du-Pape Rouge will continue to develop in bottle over the coming 15 years.