In Châteauneuf-du-Pape, the soils are free-draining clay and sand, strewn with the famous galets roulés – large, round pebbles covering the soil. The Galets act like night storage heaters, absorbing heat during the day and releasing it at night, creating a warm microclimate around vines and ripening the grapes very quickly. Vines are trained ‘en gobelet’ (bush vines) as dictated by the appellation law. Blended from selected parcels of Grenache Noir and Syrah, fermented for up to four weeks and aged mostly in cement foudres with some in old oak barrels for between 12 to 15 months.
Blended by Alex Favier, one of the region’s best winemakers, this is an archetypal and rustic Châteauneuf-du-Pape, showing lovely ripe, spiced, black fruit aromas and a velvety, warm palate. Very correct, in a deliciously traditional style. Hearty dishes such venison casserole or coq-au-vin, griddled steak or roast beef . Also works well with an oozingly ripe cheese.