Winemaker Notes
Professional Ratings
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James Suckling
A well-balanced, supple and aromatic blend of 44% roussanne, 41% grenache blanc, 11% clairette and 4% bourboulenc. This shows notes of dried lemons, spiced apples, blanched almonds, honeysuckle and sweet spices. It's medium-bodied with a delicate character. Silky and poised with a flavorful finish. From organically grown grapes. Drink or hold.
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Wine Spectator
An opulent, fleshy style, with a core of star fruit, Cavaillon melon and quince. Creamy in feel, with baking spice and macadamia nut accents, plus salted buttercream for added richness. Smoky mineral and dried thyme elements add savory depth. Offers juicy deliciousness and harmonious pleasure from start to finish. Roussanne, Grenache Blanc, Clairette and Bourboulenc. Drink now through 2030. 450 cases imported.
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Vinous
Vinified from certified organic grapes, the 2023 Châteauneuf-du-Pape Blanc checks in with herbal tea, linden blossom and yellow apple aromatics, while cedar adds another layer. Full-bodied, rich and concentrated,
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Robert Parker's Wine Advocate
Aromas of ripe orchard fruits, lemon oil, peanuts, pear and clove introduce the 2023 Chateauneuf du Pape Blanc from Château la Nerthe. it is a medium to full-bodied, enrobing and layered white wine that's vibrant and fresh on the mid-palate and concludes with a long, delicate finish. This classic is a blend of 44% Roussanne, 41% Grenache Blanc, 11% Clairette and 4% Bourboulenc, all matured for six months in a combination of large barrels (50%), new barrels (20%), used barrels (20%) and stainless steel (10%).
Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions. 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. Somm Secret—In the Northern Rhône, blends of Marsanne and Roussanne are common but the south retains more variety. Marsanne, Roussanne as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc are typical.
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.