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Chateau La Nerthe Chateauneuf-du-Pape Cuvee des Cadettes 2004

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS94
  • RP93
0% ABV
  • WS93
  • RP92
  • WW92
  • RP96
  • WS95
  • WE92
  • WS93
  • RP91
  • RP95
  • WS95
  • RP93
  • WS93
  • WS95
  • RP91
  • RP96
  • WS94
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Winemaker Notes

A great La Nerthe classic and true wine of the "terroir," it can be laid down for five to twenty years.

Critical Acclaim

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WS 94
Wine Spectator
Polished, with plum, violet and mocha notes, yet also very packed, with fleshy plum and boysenberry fruit and licorice and graphite flavors. The long, spice- and fruit-filled finish is really well-built. Hard to lay off now, but should only get better. Drink now through 2027. 1,000 cases made.
RP 93
Robert Parker's Wine Advocate
The 2004 Chateauneuf du Pape Cuvee des Cadettes boasts more raspberry and red fruits than the 2005 with decent acidity, powerful flavors for a 2004, and surprising depth and length. This will certainly be one of the vintage's richest, densest, and longest-lived wines, drinking reasonably well young, but not hitting its peak for another 3-4 years. It will last for at least two decades.

Because of the use of small barriques, especially 100% of them for the top-notch Cuvee des Cadettes Chateauneuf du Pape, I suppose it's popular to say that La Nerthe is a modern style of Chateauneuf du Pape, but I would prefer to use the word "progressive." That's largely because this is an estate where the new oak is not overdone, due mostly to their use of so much Mourvedre and Syrah in the final blend. In fact, other than Beaucastel and Clos St.-Michel, La Nerthe is the only other estate in Chateauneuf du Pape to use so much Mourvedre in their wines, which obviously provides structure. Moreover, the Mourvedre can handle barriques.

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Chateau La Nerthe

Chateau La Nerthe

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Chateau La Nerthe, Chateauneuf-du-Pape, Rhone, France
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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.

Chateauneuf-du-Pape

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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics of silky black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhone 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 Cinsaut, 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.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

RRM73044_2004 Item# 95276