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M. Chapoutier - Chateauneuf-du-Pape La Bernardine Rouge 2015
- Producer M. Chapoutier
-
Blend
Grenache
Mourvedre
Syrah - Country France
- Region Rhone Valley
- Appellation Chateauneuf Du Pape
- UPC 0 15643 72262 2
Tasting notes
A complex but subtle nose with aromas of blackcurrant and plum followed by roasted coffee, cinnamon and Morello cherry. On the palate it is spicy and fruity. Pairs beautifully with grilled and roasted red, white meats, fish and shellfish. Also enjoy with mild creamy and mature strong cheeses.
Estate
With roots dating back to 1808, M. CHAPOUTIER is one of the oldest companies in the Rhône Valley. Yet, its world renown and the quality of wine can truly be accredited to the arrival of Michel Chapoutier in 1990. His willingness to change the set way, thirst for knowledge and open-mindedness, together with his drive to seek, discover and reflect the full potential of our terroirs, letting the soils express their true character, has put our wines firmly on the wine world map. This philosophy is what gives our wines their signature style, forms the basis of the M. CHAPOUTIER ethos and drives our team to reveal the very best of what the soils have to offer.
Description
The blending of grape varieties is a characteristic of the Châteauneuf-du-Pape appellation. In ”La Bernardine” red, Grenache is the main grape used in the blend, with a smaller proportion of Syrah and Mourvèdre. The Grenache is a grape variety that brings a natural sweetness to the blend, which gives the wine elegance, silky tannins and great finesse.
Terroir
Quaternary period terraces with large, round pebbles, emanating from the former Rhône riverbed, on the surface. There are several terroirs in Châteauneuf-du-Pape composed of large, round pebbles, Miocenian safres and Villafrancian terraces on clay matrix.
Vinification
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of color and tannins. Ageing takes place in concrete tanks for 15 months to ensure good oxygenation of the wine, which preserves its freshness and aromas.
