Domaine du Pere Caboche - Chateauneuf du Pape - Red 2014
- Producer Domaine du Pere Caboche
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Blend
80% Grenache
5% Mourvedre
15% Syrah - Country France
- Region Rhone Valley
- Appellation Chateauneuf Du Pape
- UPC 0 15643 24311 0
Tasting notes
The color is ruby red with strong bluish highlights. There's an intense and flattering nose of ripe red fruits, soft spices and licorice. The palate is fresh and clear at first in the mouth. There's a beautiful volume, with fat as well as notes of strawberry jam, sage and wild brush. The tannins are elegant, slightly peppery and of great finesse.
Winemaking
Harvest by hand, picked when fully mature and also sorted by hand, light crushing and destemming, permanent temperature control during fermentation, traditional maceration (about one month),
ageing in big oak barrels (50% old and 50% new) and normal tanks during 12 - 14 months.
Jean-Pierre BOISSON
In the old times, my family members, the Boisson, had two jobs at once: they were both wine-makers and black-smiths. The name of our estate comes from this second profession, because the nails used to fix the shoe under the horse’s foot are called, in our regional language, "caboche". It was, at the time, the nickname used to call the Boisson family. Only my father, Teophile, fatherless at age 3, could not learn the duty of a black-smith. On the other hand, his mother, who was in charge of the estate, raised him to love the vines and wine, and so he became a wine-maker as well, just like his ancestors. Still, he kept the nickname "caboche". That is how the first bottles of the Domaine du Pere Caboche appeared.
Terroir
Les 4 principaux terroirs de l’appellation sont representes (sols calcaires, galets roules, gres/argiles, sables), le plus important etant le fameux plateau de la Crau avec ses galetsroules pour le Grenache.
Vinification
Les vendanges sont manuelles. Le raisin est recolte a pleine maturite et soigneusement trie, puis legèrement egrappe et foule. Le contrôle des temperatures est permanent durant la fermentation. La maceration, pilotee par la degustation, dure environ 1 mois. Après assemblage, le vin est eleve en foudres de chene et en cuve inox durant 12 mois.
