92 Points: “Rich and supple, with layers of sweet, ripe, juicy, red plums, cherries and kirsch, the wine is silky, fresh, juicy and lively, with length and sweetness in the spicy finish. The wine was made from a blend of 50% Grenache, 20% Syrah, 20% Mourvedre and 10% Cinsault. In time, this could be even better when it all comes together.” –
Jeff Leve, Wine Cellar Insider (September 2018)
91-94 Points: “The 2016 Châteauneuf-du-Pape from Château Cabrieres is the finest wine I’ve tasted from this estate in some time. Based on 50% Grenache, 20% Each of Syrah and Mourvèdre, and the balance Cinsault, it offers terrific notes of black cherries, dried earth, garrigue, and graphite to go with a full-bodied, rounded, yet surprisingly finesse-driven style on the palate. It will certainly be outstanding and could be a real blockbuster once in bottle.” – Jeb Dunnuck (October 2017)
90-92
Points: A blend of 50% Grenache, 20% Mourvèdre, 20% Syrah and 10% Cinsault, the 2016 Chateauneuf du Pape is a full-bodied, lush and creamy expression of the appellation. Plum and cola notes pick up complex hints of allspice and clove, while remaining supple and easy to drink. Drink dates 2018 to 2025.” – Joe Czerwinski, Robert Parker’s Wine Advocate (August 2018)
FROM THE WINERY
Soil & terroir North of Avignon on the left bank of the Rhône, the territory of Châteauneuf-du-Pape extends over 5 municipalities between
Orange and Avignon. It is a succession of clay-limestone plateaus with the famous rolled pebbles which allow the vines to resist the drought of the Mediterranean climate and the mistral. The area of our AOC Châteauneuf-du-Pape vineyard is 20 hectares. It is spread over the three main terroirs of Châteauneuf-du-Pape: rolled pebbles, urgonniens and sands. This diversity contributes to obtaining the aromatic complexity of our wines.
Harvest In general, in mid-September, the harvest is exclusively manual when the grape varieties are fully ripe, with three selective sorting of the grape berries in order to keep only the best. Yield: Around 25 to 30 hl / ha.
Vinification By grape variety and by plot. After a 4-week vatting period with pumping over, unballasting and punching down, then malolactic fermentation, the wines are blended and undergo a light filtration before aging for 12 months in Allier oak barrels.
Blend & grape varieties Grenache (50%), Syrah (20%), Mourvèdre (20%), Cinsault (10%).
Tasting Notes Beautiful intense ruby color. This wine is clean, brilliant. Powerful, fine and rich nose. predominantly spicy (pepper) the aromas of ripe fruit (blackberries and blackcurrant) begin to reveal themselves. Powerful in the mouth
with a long aromatic persistence. Tannins present but well integrated.
Food and wine pairing Beef stew, Provencal saddle of lamb, pepper steak, hare stew, venison stew, wild mushroom risotto, aged cheeses. Serving temperature: 16 to 18 ° C.
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