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Domaine Giraud Chateauneuf-du-Pape Premices 2015

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP92
  • WS92
0% ABV
  • WS91
  • WS93
  • RP93
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Winemaker Notes

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
From the younger vines of the estate (which range from 10-to 50-year-old-vines) and 100% Grenache, the 1,000-case 2015 Châteauneuf du Pape Prémices is a perfumed, elegant, sweetly fruited effort that has lots strawberries, framboise, licorice and crushed flower-like aromas and flavors. It’s a polished and seamless as they come, and a seriously good effort to drink over the coming 4-6 years.
WS 92
Wine Spectator
A pure, elegant style, with an alluring raspberry puree note leading the way, while light blood orange, red currant and plum fruit flavors follow close behind. Nuances of incense, mulling spices and rooibos tea flitter throughout. The finish is silky and persistent. Best from 2018 through 2030. 915 cases made.
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Domaine Giraud

Domaine Giraud

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Domaine Giraud, Chateauneuf-du-Pape, Rhone, France
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The "domaine" saw the light of day thanks to Pierre and Mireille Giraud's zeal and two families coming together. The story begins in 1974 when Pierre and Mireille, as their parents did before them, took on 4 hectares (10 acres) of vines. Little by little the Domaine has grown through years exclusively on the appellation.

In 1998, Pierre was ready to pass on his love of the vine and wine to his children. Marie and François took on the estate hand-in-hand. Under their parents’ watchful eye, they devoted themselves to tending vines and winemaking. They focused their efforts on selecting parcel by parcel, doing minimal treatments, upgrading their cellar to make finer and finer wines while respecting family traditions. François tries hard to tend each parcel and variety respecting the "terroir" as much as possible, that alchemy nature provides us with, to fully express our grapes' full character.

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.

SWS444512_2015 Item# 176958