Winemaker Notes
Professional Ratings
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James Suckling
A very imposing Chateauneuf with enormous depth of Mediterranean herb aromas that makes a bold statement on the expansive palate, but also has wonderful freshness for this density. Underplayed tannic power in spite of the huge scale. Stacks of black berries, sour cherries and orange zest at the very long finish. From organically grown grapes. A cuvee based on grenache, syrah and mourvedre from old vines growing on the the galet cobblestone soils.
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Jeb Dunnuck
The 2020 Châteauneuf Du Pape Barberini is a more modern styled effort based on 65% Grenache, 20% Mourvedre, and 15% Syrah that's brought up in new barrels and concrete tanks. Its deeper ruby/plum color is followed by a great nose of both red and black fruits as well as chocolate, ground pepper, and spicy, meaty nuances. Playing in the supple, forward style of the vintage, it's medium to full-bodied, has a layered, elegant mouthfeel, ripe tannins, and a great finish. Despite a kiss of barrique on the nose, this is pure Provençal goodness.
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Wine Spectator
Offers crushed dark plum, baked cherry pie and rooibos tea flavors that are fleshy yet pure, with good vibrancy and lift. Juicy and supple, with chalky tannins coasting through the medium-length finish, with graphite adding mineral depth. Grenache, Mourvèdre and Syrah.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.