Châteauneuf-du-Pape is a most renowned French wine appellation known for its
incredible BOLD Syrah and Grenache-based red wine blends.
70% Grenache noir, 20% Syrah, 10% Mourvèdre
An intense dark‐ruby color. The nose develops aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the purest Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Try this wine with barbequed/grilled or smoky meats, lamb, steaks or chicken, meat skewers, roasted and spiced vegetable dishes like ratatouille, tomato-based pasta dishes, or even smoky cauliflower steaks.
Best between 2 and 8 years old.
Decant wines for about one hour, and less for older wines.
Serve cool, below room temperature to slow evaporating alcohol at around 65 ºF
History: In the 14th century, during their stay in Avignon, the popes built a papal castle in Châteauneuf-du-Pape (“New castle of the Popes”). Impressed by the area's exceptional “terroir” (the climate, soil and its growing conditions), they planted vineyards around the castle on terraces covered with characteristic large smooth rounded stones, which get very hot during the day in the sun, and keep the vine roots warm during the cold nights, providing perfect condition to produce remarkable wine grapes .
Established in the northern part of Châteauneuf du Pape, the Jaume family has been dedicated to the art of wine growing since 1826.
Plots are located on the northern part of Châteauneuf-du-Pape and the vines are grown organically. The soil is marked by the violent wrought of the Rhône river. It consists of a layer of marine molasses of the Miocène era, covered by alpine alluvium. The presence in the soil of a great number of the legendary rounded stones known as "galets" is evidence of the time when the Rhône, which was then a mountain torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvée will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C.Vatting period of 18 to 20 days. Matured in vats and oak casks.
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