Winemaker Notes
The Templiers originally planted vines in the region in the 12th century. Two hundred years later, it was the papacy of Avignon that continued the winemaking tradition. It was the new chateau (château neuf) completed by Pope John XXII in 1333 for which the wines of this region and the city itself are named.
At its best, Châteauneuf-du-Pape is a broad, generous, sinewy wine showing a range of dark, fruity flavors. The wines derive their uniqueness from several sources. The round red and cream-colored stones and galets, left by ancient Alpine glaciers, absorb heat throughout the day and then reflect it onto the vines during the cool nights. As a result, the grapes reach maximum maturity. Furthermore, the vines here benefit from the cleansing winds of the mistral, which keep them dry and free of undesirable diseases.
Grenache accounts for 60% of the vines planted here, but because it can be unbalanced on its own, another 12 varietals (including five white ones) are permitted for use in making red wines. Châteuneuf-du-Pape white represents only 5% of the total appelation and is also a blend of up to six varietals. Yields are limited to 2.59 tons per acre.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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, Châteauneuf-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 Châteauneuf-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 Châteauneuf-du-Pape is white wine. 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.