Chateau La Nerthe Chateauneuf-du-Pape Blanc 2017
Critical AcclaimAll Vintages
Really impressive. Lemon, grilled peaches and green mangoes with chamomile and wild, mountain herbs in abundance. The palate is beautifully textured and packed with flavor. Strong and focused.
Invigorating aromas of tangerine and lemon zest introduce this luminously fresh, fruity white blend. The palate offers boldly concentrated flavors of yellow peach and mango nuanced by hints of nut, toast and spice. Crisp acidity and a murmur of tannin edge the finish.
This estate consistently makes one of the top whites in the appellation, and the 2017 Chateauneuf-du-Pape Blanc lives up to the hype. Offering a rocking bouquet of white peach, citrus blossom, and crushed rocks, it’s elegant and tight, yet concentrated and balanced.
Winemaker Ralph Garcin vinifies the roussanne for this wine in 228-liter barrels and ages it on the lees, accounting for 30 percent of the blend; the rest of the wine (grenache blanc, clairette and bourboulenc) ferments in stainless-steel tanks. The result is a layered blend, its plump white fruit streamlined by a grapefruit acidity, with bass notes of mango and toasted oak adding depth. Firm, smoky and rich.
Smooth, dense, and luxurious with ripe aromas; a lovely, perfectly balanced Rhone blend of Grenache Blanc, Roussanne, Clairette and Bourboulenc from one of the best producers in the region.
Brilliant straw-yellow. Mineral-tinged orange, melon and pear on the perfumed nose, along with a hint of smokiness that builds in the glass. Offers juicy, concentrated citrus and orchard fruit flavors, along with suggestions of bitter quinine and fennel. Shows solid, minerally thrust on the vibrant finish, which hangs on with strong, floral-tinged persistence.
Reassuringly on form, the 2017 Chateauneuf du Pape Blanc offers harmonious citrus notes of tangerine and lime, all carried by a medium to full-bodied palate that's silky, briny and zesty, showing great freshness and length.
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, Chateauneuf-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 Chateauneuf-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 Chateauneuf-du-Pape is white. 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.
Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation.
In the Glass
Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.
White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `
In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.