Winemaker Notes
Châteauneuf-du-Pape is famously the strongest, most powerful, and longest-lived wine of the southern Rhône. Louis Barruol’s Châteauneuf-du-Pape from contracted growers is a classic expression of the region with aromas and flavors of cherry, thyme, lavender, truffle, and olives.
Blend: 50% Grenache, 30% Mourvèdre, 15% Syrah, 5% Cinsault
Professional Ratings
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Wine Spectator
A generous cascade of attractive ripe fig and cherry pie is set against a lot of cast iron mineral power which grounds this red. Really engaging perfume of dried lavender, tea leaves and cured tobacco add complexity through the well-hewn and perfectly chewy. Delicious. Grenache, Mourvèdre, Syrah and Cinsault.
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Vinous
The 2020 Châteauneuf-du-Pape is a step up from the 2021, offering more concentration and complexity. Fragrant blood orange aromas emerge from the glass, complemented by hints of ripe blueberry and blackberry with white pepper and menthol undertones. This structured 2020 is a full-bodied red that's rich and juicy, framed by smooth tannins and refreshing acidity. The nice and long finish shows no trace of heat despite a hefty 15.7% alcohol.
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Robert Parker's Wine Advocate
A négociant offering comprising 50% Grenache, 30% Syrah, 15% Mourvèdre and 5% Cinsault, Saint Cosme's 2020 Chateauneuf du Pape offers subtle thyme and sage notes overlaid on red cherries, with a hint of menthol. It's full-bodied, supple and almost creamy in texture on the mid-palate, then fades slowly into a silky-textured, minty finish.
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.