Winemaker Notes
Traditional whole-cluster vinification, indigenous yeast fermentation and aged in various ages of demi-muids. Harvested late, well into October.
Professional Ratings
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Robert Parker's Wine Advocate
From the lieu-dit of the same name, the 2017 Chateauneuf du Pape La Guigasse is all undestemmed Grenache matured in demi-muids, possibly as long as 30-36 months, according to Baptiste Grangeon, who looks after the wines for American importer Peter Weygandt. Less perfumed than it is some years, it still positively bursts with raspberries and cherries, hints of cola and peppery spice. It's full-bodied, rich and silky-textured, with a long, plush yet vibrant finish that hints at mint and garrigue. Tasted twice (once blind), with consistent notes.
Barrel Sample: (95-97)
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Jeb Dunnuck
The 2017 Châteauneuf Du Pape La Guigasse comes from a single lieu-dit in the heart of the appellation and is 100% Grenache that was not destemmed and brought up in old barrels. It’s a Provençal as they come offering a killer perfume of spiced red and black fruits, white pepper, garrigue, and herbes de Provence to go with a medium to full-bodied seamless style on the palate. It benefits from air, is perfectly balanced, and is a complex, layered, incredibly satisfying 2017 Châteauneuf du Pape that can be cellared today or cellared for 15 years or more.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.