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Famille Perrin Chateauneuf-du-Pape Les Sinards 2017

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • WS94
  • RP94
  • JD92
0% ABV
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Winemaker Notes

The other Châteauneuf of the family! For the most part Les Sinards is made from the young vines at Beaucastel and a neighboring vineyard we farm. Mostly Grenache, this is a classic Châteauneuf du Pape.

Intense red color with violet undertones. On the nose, it offers an intense bouquet of red and black fruit, sweet spices, noble wood and some mineral notes. The palate is balanced between freshness and softness with fine and elegant tannins and a very long finish.

Critical Acclaim

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WS 94
Wine Spectator
The young vines from Beaucastel contribute fruit to this bottling, but the 2017 Chateauneuf du Pape les Sinards deserves to stand on its own. It's a complex, floral, seductive blend of roses, raspberries, cherries and blueberries. Full-bodied and lush, it should be consumed over the next decade or so.
Range:92-94
RP 94
Robert Parker's Wine Advocate
The young vines from Beaucastel contribute fruit to this bottling, but the 2017 Chateauneuf du Pape les Sinards deserves to stand on its own. It's a complex, floral, seductive blend of roses, raspberries, cherries and blueberries. Full-bodied and lush, it should be consumed over the next decade or so.
Range: 92-94
JD 92
Jeb Dunnuck
The entry-level Châteauneuf is the 2017 Châteauneuf-du-Pape Les Sinards, which comes from younger vines throughout the appellation. It has terrific blackberry, blueberry, spring flower, and mineral aromas and flavors, medium-bodied richness, terrific purity, and a clean, balanced, undeniably delicious style.
Range:90-92
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Famille Perrin

Famille Perrin

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Famille Perrin, France - Other regions
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Jean-Pierre, François and Pierre Perrin are proud to present their fine wines, inspired by the memory of their grandfather, Pierre Perrin. Using the same techniques employed at Château de Beaucastel, the Perrins have added some interesting appellations to their already impressive list of wines.

"Jean-Pierre and François Perrin - chosen among the Most Influential Wine Personalities of the last 20 Years. The Perrins believe in natural winemaking, unfiltered wines, and routinely produce long-lived classics that are among the finest in the world." -Robert M. Parker, Jr's The Wine Advocate

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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.

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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.

PBC2270643_2017 Item# 518441