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Domaine Raymond Usseglio Chateauneuf-du-Pape Girard 2013

  • RP90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Similar in quality to the standard cuvee, the 2013 Châteauneuf du Pape Cuvee Girard has more spice and savory notes to go with plenty of dried cherry, lavender and violets. Nicely concentrated, medium-bodied and nicely textured, it’s an outstanding wine that will drink nicely through 2023.
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Domaine Raymond Usseglio

Domaine Raymond Usseglio

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Domaine Raymond Usseglio, France
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The property, originally started by Raymond Usseglio, covers 16 ha of AOC Chateauneuf du Pape, one of which is planted with white varieties and 5 ha of Cotes du Rhone and 3 ha of IGP. Stephane Usseglio, son of Raymond, is the third generation to take over. He is pushing to reach the potential of the family’s holdings, some of the best of Chateauneuf. Half his vines are situated near the road in the lieu-dit "La Crau" and the other half on the hill across the road from the actual ruins of the new castle of the Pope. He has the good fortune to have very old vines. The average age for his Chateauneuf vines is between 50 & 60 years old and the cuvee Imperiale vines are over 110 years old. The domain started conversation into agriculture biologique in 2012.

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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.

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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.

Tasting Notes for Rhône Blends

A Rhône blend is a dry, red wine and 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 Food Pairings for Rhône Blends

Rhône Blends 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 Secrets for Rhône Blends

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.

WEYUSSGIR13_2013 Item# 156471

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