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Flat front label of wine

La Chasse Du Pape Cotes du Rhone Blanc

Rhone White Blends from France
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    Winemaker Notes

    Varietal: Grenache blanc (60%), Bourboulenc (15%), Clairette blanche (15%), Roussane (10%). • Location : southern part of the Côtes du Rhône, in fresh and temperate zone. • Soil : calcareous and clayey soils. • Grapes are pressed after a short skin-maceration (4 to 6 hours) to maximise the extraction of the delicate floral aromas contained in the grapes. • Low-temperature settling of the lees : 46 to 50°F (8-10°C). • Low-temperature maceration and fermentation: 61 to 64°F (16°/18°C) to retain the fresh and exotic aromas. • COLOUR : brilliant pale yellow with green tints. • NOSE : full and aromatic, the nose develops aroma of exotic fruits and citrus. • TASTE : well balanced, this wine is fruity, with nice aromas of fresh lemon and grapefruit that persist on the finish. • SERVICE TEMPERATURE : 50-52°F (10-12°C). • FOOD PAIRING : delicious on its own or with fish, starters and salads, great with chicken. • AGEING : 2 to 3 years. • 88/100 - Wine spectator 2001.

    Critical Acclaim

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    La Chasse Du Pape

    La Chasse Du Pape

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    La Chasse Du Pape, France
    "La Chasse du Pape" takes its name from the great reliquaries of the popes who lived in Avignon during the 14th century. These wines are carefully selected among the best "terroirs" of the Cotes-du-Rhone appellation, according to the exposure and the sanitary state of the grapes. This diversity results in wines that communicate the wonderful character and typicity of the region.

    Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—the notion that regions and vineyards convey a sense of place that is reflected in the resulting wine. Accordingly, most French wine is labeled by geographical location, rather than grape variety, which can be confusing to the general consumer, who can benefit from a general working knowledge of the major appellations. Some of the greatest wine regions in the world can be found here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

    Pinot Noir and Chardonnay, always unblended, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades and command astoundingly high auction prices. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines that are almost always blends of some combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while in the south it is generally blended with Grenache and Mourvèdre. White Rhône varieties include Marsanne, Roussane, and Viognier. Most of these varieties are planted throughout the country and beyond, extending their influence into both the Old and New Worlds.

    Rhône White Blends

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    Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

    In the Glass

    Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

    Perfect Pairings

    Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

    Sommelier Secret

    In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

    GWM9191_0 Item# 75271