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Chateau La Nerthe Chateauneuf-du-Pape Blanc 2009

Rhone White Blends from Chateauneuf-du-Pape, Rhone, France
  • W&S92
  • WS92
  • RP92
13.5% ABV
  • JS93
  • WS92
  • RP91
  • W&S93
  • WW91
  • WS90
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4.0 1 Ratings
13.5% ABV

Winemaker Notes

Roussanne 45%, Grenache 46%, Clairette 9% & Bourboulenc 1%. The 2009 Chateauneuf du Pape Blanc exhibits honeted, waxy, white currant, melon and pear notes, crisp acidity and plenty of freshness as well as fruit. Drink it over the next several years.

Critical Acclaim

All Vintages
W&S 92
Wine & Spirits
For all its oak scents and deep yellow color, this is remarkably lively, the wood infusing the fruit the way that a sprinkle of nutmeg adds another facet to a peach pie. Smooth and waxy with caramel warmth, it's rich yet not heavy, ending on a citrus note that's clean and fresh. Give it a year to meld; this should show well with next Thanksgiving's turkey.
WS 92
Wine Spectator
Ripe and very pure, with unadorned Jonagold apple, chamomile and Cavaillon melon notes that sail along, carried by fine minerality, with a long, salted butter-tinged finish.
RP 92
Robert Parker's Wine Advocate
Even better (probably due to its additional year of bottle age), the 2009 Chateauneuf du Pape Blanc is composed of 46% Grenache Blanc, 45% Roussanne and the rest Clairette and Bourboulenc. Abundant notes of honeysuckle, candle wax, ripe melons, pears and pineapple confiture are present in this full-bodied, evolved, quickly maturing white. The 2010 has a decade of life ahead of it, and the 2009 should last 5-6 years.
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Chateau La Nerthe

Chateau La Nerthe

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Chateau La Nerthe, , France - Rhone
Chateau La Nerthe
Archives affirm Château La Nerthe’s existence as early as 1560, while suggesting an even more distant past dating to the dawn of the region’s wine culture in the 12th century making it one of Châteauneuf’s oldest estates. Located in the heart of the Châteauneuf-du-Pape AOC region of southern France not far from Avignon, the 225 acres of Château La Nerthe vineyards are located in a single block around the Château and have been certified Organic since 1998. The terroir is very typical for the region: vineyards runs along a slope, at the top of which the vines dig their roots into soils of sandy-clay, on the surface there is a layer of the famous galettes, large, round, well-worn stones that originated in the Alps, having been carried down to the Rhône by the glaciers of previous ice ages. The further down the slope of the vineyard you travel, the more these stones dominate. All 14 of the permitted primary varietals are planted-Grenache dominates 62% of vineyards and the vines average over 40 years old. Château La Nerthe is THE expression of Châteauneuf-du-Pape.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

PIN302616_2009 Item# 109326

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