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Domaine des Peres de l'Eglise - le Calice de Saint Pierre2023

RED WINE

PUBLIC
October 2025
Prices and availability subject to confirmation
Domaine des Peres de l'Eglise - le Calice de Saint Pierre label
  • Producer
  • Blend 85% Grenache
    5% Mourvedre
    10% Syrah
  • Country France
  • Region Rhone Valley
  • Appellation Chateauneuf Du Pape
  • UPC 0 15643 62661 6

Reviews

Wine Advocate 91

The 2023 Chateauneuf du Pape le Calice de Saint Pierre offers up aromas of peonies, dark berries, chocolate and spices, followed by a medium- to full-bodied, round and dense palate with a gently grippy and assertive tannic frame, concluding with a spiced and slightly hot finish. This is a blend of 80% Grenache Noir, 5% Syrah and 15% Mourvedre, crafted from vines planted on a combination of soils.

by YC, Wine Advocate , 2025

Technical Details

Description

Domaine des Peres de L’Eglise Chateauneuf du Pape is produced from a blend of 85% Grenache, 10% Syrah and 5% Mourvedre. The terroir is rocks, sand, limestone and clay soil. The grapes are spread out in various vineyards as they use vines planted in the Cabrieres, Coste Froide, les Grandes Serres and les Terres Blanches lieux-dits. The grapes are partially destemmed. The wine is aged in foudres, used, French oak barrels and tank.

Estate

Domaine des Peres de L’Eglise has a long history in the Southern Rhone Valley as the family has been involved in grape growing and wine making in the region dating back to 1884. However, the modern era for the property is quite recent with the start of high quality wines only beginning to take place with the 2007 vintage. Stepping back just a bit, prior to the birth of Domaine des Peres de L’Eglise in 1978, the estate was known as Domaine de Saints Peres. Today, the property is owned by the Cardassi family.

Tasting notes

The glass opens with a profound expression of blackberries, ripe plums, and currants. Full-bodied on the palate, this wine is right in the prime of its maturity: the fruit flavors seamlessly integrate with touch of savoriness – black pepper, baking spices, and just a hint of bitter chocolate. It’s got enough power that it will stand up to a robust French country dish such as cassoulet or andouiettes with garlic aioli, yet it also is rounded and mature enough to build and complement the meal, rather than overwhelm it.