Château de Vaudieu - Châteauneuf-du-Pâpe Val de Dieu 2019

Druvor

60% Grenache, 30% Syrah & 10% Mourvèdre

Tasting note

The smaller production 2019 Châteauneuf Du Pape Val De Dieu is close to 60% Grenache blended with 30% Syrah and 12% Mourvèdre. This is always the most modern styled cuvée from this great estate, and it’s aged in 70% demi-muids and 30% new barrels. Its deep purple color is followed by a gorgeous bouquet of cassis and black raspberry fruits intermixed with notes of new leather, graphite, spice, and peppery garrigue. Its oak is beautifully integrated, it’s full-bodied, has a terrific mid-palate, and a great, great finish. It’s probably not for the staunch traditionalist out there but is just a brilliant Châteauneuf du Pape in the making. It’s going to evolve for 15+ years.

Château de Vaudieu is located in the center of the Chateauneuf du Pape appellation, just south of Rayas. The estate is impeccably run by Laurent Bréchet with the winemaking falling to consultant Philippe Cambie. Today they release a number of special cuvees based largely on individual parcels around the domaine. The winemaking can be thought of as quasi-modern, with most of the wines destemmed and brought up in older barrels and demi-muids. New oak is kept to a minimum and the wines always show Provençal, elegant characters. In addition to the brilliant reds, this estate fashions some of the greatest whites in the appellation!

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Jeb Dunnuck

The Val de Dieu, a small valley that gave its name to the estate, represents the core of this cuvée resulting from the blending of the 3 main grape varieties of the estate.

• Grape variety 62% Grenache noir, 32% Syrah, 6% mourvèdre.
• Terroir This cuvée is an assemblage of our most beautiful plots of Grenache, Syrah and Mourvèdre on river stones and red sandstone from the Comtat Venaissin.
• Harvest After waiting for the optimum ripeness, the grapes were harvested manually between the 10th and the 29th of September 2020.
• Vinification The grapes are 100% destemmed and crushed and then transfered in a concrete tank. The temperature is maintained at around 25 ° C. during the alcoholic fermentation. The maceration lasted about 30 days during which, pump-over and rack and return are made daily according to the tastings of our oenologist Philippe CAMBIE.
• Aging Syrahs are aged for 18 months in new oak barrels, Grenache and Mourvèdre in used half-muids (600l).

The wine team - Château de Vaudieu