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Domaine La Barroche Chateauneuf-du-Pape Signature 2012

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS92
  • RP91
15% ABV
  • JD95
  • D94
  • RP93
  • V93
  • WS94
  • RP95
  • RP91
  • WS90
  • WS92
  • W&S92
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15% ABV

Winemaker Notes

This wine reflects a long family history: generations of enthusiastic and sometimes fanatical winegrowers, never losing sight of the importance of their terroir. Like the men and women of the Barrot family, Domaine La Barroche is many-faceted and generous. It epitomizes the balance, authenticity, and flamboyant character of Châteauneuf-du-Pape – a brilliant blend of hundred year old Grenache, Mourvèdre, Syrah and Cinsault from the estate's finest terroirs. This is an unique, elegant, silky and opulent wine that invariably expresses its distinctive qualities. It also shows great class thank to its deep color, floral bouquet, freshness, cocoa flavors and delicate aftertaste.

Blend: 65% Grenache, 16% Mourvèdre, 13% Syrah, 5% Cinsault, and 1% Others

Critical Acclaim

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WS 92
Wine Spectator
The direct black currant and fig paste notes are underscored with tobacco, tar and roasted alder hints, revealing an echo of Black Forest cake. The finish rumbles along, leaving a dark, slightly muscular feel.
RP 91
Robert Parker's Wine Advocate
The 2012 Châteauneuf du Pape Signature is a seamless, graceful red that has pretty kirsch, blackberry, spice and garrigue to go with a forward, supple style on the palate. Made from 65% Grenache, 16% Mourvedre, 13% Syrah and 6% other permitted varieties, it has sweet tannin, a light, clean texture and keeps you coming back for another drink. Enjoy it over the coming decade.
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Domaine La Barroche

Domaine La Barroche

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Domaine La Barroche, Chateauneuf-du-Pape, Rhone, France
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Domaine la Barroche is a family estate that has been passed down from one generation to the next since the 14th century. Julien’s father, Christian Barrot, is passionate about viticulture and has taken meticulous care of the family’s 12.5 hectare of vines since the early 1970’s. Until Julien joined his father back in 2002, all of the wine had been sold in bulk to negociants. Now, half of the Grenache vines are more than 100 years-old and are some of the oldest found in Châteauneuf-du-Pape. Julien has moved to completely organic viticulture (not certified) and his father is still following his passion and continues to work in the vineyards. Taking all of his father’s work to the next level, Julien is now vinifying each grape variety and some parcels separately, studying and learning his holdings parcel by parcel.

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.

CHMBRR3001012_2012 Item# 142970