You might know the Griffe from Villeneuve, this is the main wine of the domain, the big boy on Châteauneuf-du-Pape AOC Appellation. Most vines are between 40 to 100 years old giving it is nickname “Vielles Vignes”. The yield is very low about half of the country average.
Deep ruby to the eye, very complexe and intense nose, aromas of dark fruits and sweet spices with hints of citrus.
The palate is fruity, juicy, medium to full body, round, silky, vibrant and elegant. Very long finish. Beautiful!
Appellation: Châteauneuf-du-Pape AOC
Grapes: 70% Grenache, 16% Mourvèdre, 8% Syrah, 4% Cinsault, 2% Clairette
Format: 75 cl
Alcohol: 14,5%
Soil: Red & Yellow Clay, Silt, Sand & Rolled Pebbles (Very mixed parcels per parcels)
Wine-making: Very low intervention wine-making, manual harvest, vertical press to be gentle, full gravity process, simple and natural. Most grapes are fermented separately with indigenous yeast, then the wines are aged up to 24 months in majeur portion in Concrete vats, with a wood influence for a small part but also rarely new oak barrels.
Serving: 16-18°
Pairing: Grilled meat (Charcoal Côte de bœuf), Slow cooked Lamb, Roasted Pigeon, Earthy ragouts.
Longevity : 5—7 year before opening, best after 10 years, but can wait up to 25 years.
You might know the Griffe from Villeneuve, this is the main wine of the domain, the big boy on Châteauneuf-du-Pape AOC Appellation. Most vines are between 40 to 100 years old giving it is nickname “Vielles Vignes”. The yield is very low about half of the country average.
Deep ruby to the eye, very complexe and intense nose, aromas of dark fruits and sweet spices with hints of citrus.
The palate is fruity, juicy, medium to full body, round, silky, vibrant and elegant. Very long finish. Beautiful!
Appellation: Châteauneuf-du-Pape AOC
Grapes: 70% Grenache, 16% Mourvèdre, 8% Syrah, 4% Cinsault, 2% Clairette
Format: 75 cl
Alcohol: 14,5%
Soil: Red & Yellow Clay, Silt, Sand & Rolled Pebbles (Very mixed parcels per parcels)
Wine-making: Very low intervention wine-making, manual harvest, vertical press to be gentle, full gravity process, simple and natural. Most grapes are fermented separately with indigenous yeast, then the wines are aged up to 24 months in majeur portion in Concrete vats, with a wood influence for a small part but also rarely new oak barrels.
Serving: 16-18°
Pairing: Grilled meat (Charcoal Côte de bœuf), Slow cooked Lamb, Roasted Pigeon, Earthy ragouts.
Longevity : 5—7 year before opening, best after 10 years, but can wait up to 25 years.
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