Châteauneuf-du-Pape AOP


The Châteauneuf-du-Pape AOP is the flagship heritage of the wine of the southern Rhone Valley , and one of the greatest French wines. In the fourteenth century, Pope John XXIII built a fortress in Châteauneuf, and there developed the famous vineyards, whose culture was perpetuated in the great tradition of the papal city of Avignon Popes. Known as much for its white as for its red, the vineyard covers more than 3000 hectares of vineyards and produces around 100,000 hectoliters of wine per year (93% red). It covers almost all of the town of Châteauneuf-du-Pape and four neighboring municipalities (Bédarrides Courthézon, Orange and Sorgue).
This exceptional terroir, located on the left bank of the Rhône between Avignon and Orange.  At the heart of the southern sector, the Mediterranean climate is the hottest and driest area of the Côtes-du-Rhône , with 2800 hours of sunshine and an average temperature of 14 ° over the year.

Soils The Châteauneuf-du-Pape is composed of large terraces covered with red clay mixed with many pebbles of quartz.

  • Clay (argillaceous)
  • Sand (siliceous)
  • Limestone (calcareous)
  • Marl (molasse)


Permitted Grape Varieties  13 grape varieties permitted: Grenache (Noir, Gris and Blanc), Mourvèdre, Syrah, Cinsault, Counoise, Bourboulenc, Roussanne, Brun Argenté (Vaccarèse), Clairette, Clairette Rosé, Muscardin, Picardan, Piquepoul (Noir, Gris and Blanc), Terret Noir

The red wines are wonderfully complex. Powerful, full-bodied and balanced, they are further developed in the mouth and a powerful nose with notes of undergrowth. Their intense garnet hints at a wide range of aromas  : ripe fruit, cassis, blackberries, spices, roasting. It deserves to be appreciated after a few years of aging, the best vintages can still promote bottled over several decades.
Whites, with a golden color, are low-acid or slightly soft. Well-rounded, they are very rich and aromatic , with notes backed fruit and flowers that change to subtle aromas of honey and woody with age.

Food Pairing

Reds are full-bodied, spicy, dense, earthy and rich so good with lamb( roasted or stewed), rabbit (braised)


Pronunciation by arnaud 

{ 0 comments… add one }

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.