Châteauneuf-du-Pape rouge 2009
Châteauneuf-du-Pape blanc 2010
Many producers in the region state that the 2009 harvest is the best they have ever seen – producing grapes with great colour, concentration, structure and balance. Pascal, not one to join in with all the hyperbole, thought that 2009 was every bit as good as his 2007. He had the broadest of smiles when he made the comment!
Pascal’s winemaking methods are classical and non-interventionist; hand harvesting of low yielding, organically tended vines ensures that he has the ripest and healthiest grapes to work with. He then vinifies in a combination of concrete tanks and large oak foudres, sometimes preferring to co-ferment different varietals together – an ancient technique now very much in fashion once again. After this he allows long, slow maturation before bottling, ensuring no oak flavours interfere with the pure, pristine flavours he seeks to attain. The results are stunning!
Your exclusive Châteauneuf-du-Pape rouge 2009 is a blend of 60% Syrah and 40% Grenache. It has a deep purple/ruby colour and classic pepper, spice and liquorice aromatics. The palate is sweet on entry with intense blackberry and blackcurrant fruit as well as cooling menthol notes. The tannins are sensual and juicy and the finish is long and mineral. This is a wonderful wine with good aromatic complexity and a certain elegance. Drink to 2018-2020. I recommend trying it with a cheek of beef braised in red Châteauneuf-du-Pape.
Your rare Châteauneuf-du-Pape blanc 2010 comes from another excellent Rhône vintage. It is made from a blend of Grenache Blanc, Roussanne, Clairette and Picpoul which were vinified at low temperature in stainless steel tanks. The resulting wine has a delightful aromatic nose and delicious flavours of honey, southern herbs, stone fruit and almonds with a dash of liquorice and aniseed in the long finish. Try with grilled Sea Bass or Scallops with fresh thyme and bay. Drink now to 2014.