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Domaine du Pere Caboche Chateauneuf-du-Pape 2015

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • JS90
0% ABV
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Winemaker Notes

The color is bright ruby red. The nose is very expressive, marked by aromas of chocolate and smoked notes. There is a nice background with aromas of red and black fruits, peppery notes. Hints of ginger and menthol give freshness to the wine. The mouth is well-rounded, elegant, and mineral. The finish is long, fruity and spicy.

Harvest by hand, picked when fully mature and also sorted by hand, light crushing and destemming, permanent temperature control during fermentation, traditional maceration (about one month), ageing in big oak barrels and stainless steel tanks during 12 months.

Blend: 80% Grenache, 15% Syrah, 5% Mourvèdre

Critical Acclaim

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JS 90
James Suckling
Roses, fresh black cherries and brackeny notes on the nose. Elegant palate with fine smooth tannins. Good freshness, length and balance. Quite classical. Drink now.
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Domaine du Pere Caboche

Domaine du Pere Caboche

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Domaine du Pere Caboche, Chateauneuf-du-Pape, Rhone, France
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In the old times, my family members, the Boisson, had two jobs at once: they were both wine-makers and black-smiths. The name of our estate comes from this second profession, because the nails used to fix the shoe under the horse’s foot are called, in our regional language, “caboche”. It was, at the time, the nickname used to call the Boisson family. Only my father, Teophile, fatherless at age 3, could not learn the duty of a black-smith. On the other hand, his mother, who was in charge of the estate, raised him to love the vines and wine, and so he became a wine-maker as well, just like his ancestors. Still, he kept the nickname “caboche”. That is how the first bottles of the Domaine du Père Caboche appeared.

A long time before all this, our vineyard belonged to the Chambellan family. In 1777, my ancestor, Jean-Louis Boisson, married Elisabeth Chambellan and so became vine-grower in Châteauneuf du Pape. Since then, we have had parcels that have remained in the family, without there being any exchange or sale. The vines which are still there now are over 100 years old and produce an outstanding wine. The oldest parcel was planted in 1906. As a tribute and thanks to Elisabeth, we are today vine-growers from father to son and daughter.

Our domaine comes from a long line of passionate vine-growers who have transmitted their knowledge through generations. Today, I am proud to perpetrate this tradition with my children, Nicolas and Emilie, on an estate that has stayed within the family. We take great care of our vines, still in respect with tradition, and with concern for environment protection. The vinification and aging of our wines come from this counciousness, and they reflect to the best their soil and the vine-grower’s job.

Chateauneuf-du-Pape

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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.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

TON115_15_2015 Item# 354781