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Chateau La Nerthe Chateauneuf-du-Pape Rouge 2003

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • W&S92
0% ABV
  • W&S92
  • WS91
  • WS91
  • WW91
  • WW91
  • RP90
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4.0 2 Ratings
0% ABV

Winemaker Notes

This red represents the elegant and refined side of Châteauneuf, offering complex spice notes and a mineral accent on the finish. Parcels of mixed varietals are vinified together in either ancient stone tanks, large wooden barrels or small barrels depending on the varietal content of each parcel. The blend is famous for its use of the 13 permitted grape varieties in the area, with Grenache usually playing a dominant role.

Critical Acclaim

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W&S 92
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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.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

SWS135473_2003 Item# 87488

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