Chateauneuf-du-Pape Delas Freres

Tasting:


The colour is a deep garnet-red. The nose of the \"Haute Pierre\" cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice-like flavours.

Harmony between wine and dish:


Ideal with the traditional French and \"Provençale\" cuisine-stews, stuffed and fine meats.
Characteristic


• The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.
• Grape varieties : Grenache (90%) and Syrah (10%).
• Average production : 15,000 bottles (75 cl.) per year.

Wine making:


After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately ten days and is followed by a 8 to 10-day maceration to complete the extrac­tion. After devatting and pressing, malolactic fermentation is carried out in vats.
Ageing:


The wine is drawn off under aera­tion, to enable natural stabilisation to take place. It then goes into 60 hectoliters oak tuns for a period of 14 months.

Region Description

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.