This is how Châteauneuf-du-Pape should be: intense, perfumed and spicy with layer upon layer of lush black fruits. Delicious with grilled meat or stews.
Grenache is a widely planted red variety that produces supple, juicy, full bodied wines with high alcohol, low acidity and soft tannins. It has pronounced strawberry, raspberry and spicy white pepper character. Grenache is blended with a variety of grapes including Syrah, Mourvedre, Carignan, Tempranillo – usually with the aim to add in a bit more acidity.
The Royer family has been growing wine in Châteauneuf-du-Pape for over a hundred years. The father of Jean-Marie Royer died when Jean-Marie was a child, and for some years, all of their land was let out to other vignerons. As a young man, Jean Royer helped his grandmother in her small vineyards, and when she died, he inherited a small part of her fields. In 1985, having finished his viticulture schooling, Jean-Marie returned to the family vineyards, and over the years, has bought more land from the family. Today, he owns six ha with 90% Grenache and 10% Syrah and Mourvedre.
Châteauneuf-du-Pape was the first ever Appellation d’Origine Contrôlée established in France in 1932. The gloriously rich red wines, redolent of the heat and herbs of the south are enhanced by the complexity which comes from blending several grape varieties including Grenache, Mourvedre, Syrah, Cinsault, Vaccarese, Counoise, Teret Noir, Muscadin, Picpoul Noir, Clairette, Grenache Blanc, Rousanne, Picpoul Gris and Picardin. White Châteauneuf-du-Pape is becoming increasingly sought-after, even though it represents less than 10 percent of the total production. Five white grapes are permitted: Grenache Blanc, Clairette, Roussanne, Bourboulenc and Picardin.
Grenache Blends vary from blend to blend, but tend to be fairly full bodied and spicy. These robust wines can work with red meat, game or hard cheeses.
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