Clos St Antonin
Chateauneuf du Pape Rouge 2023
| Denomination | AOC Châteauneuf du Pape Rouge |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Rhone Valley (France) |
| Grape varieties | 80% Grenache, 10% Mourvedre, 10% Syrah |
| Aging | Aged for about 12 months in oak (large casks, with 20% in barrels, one third of which are new). |
Description
What kind of wine is it
Clos Saint Antonin Chateauneuf-du-Pape Rouge is a still red wine that expresses the authentic character of the Rhône Valley. Crafted from a harmonious blend of Grenache, Mourvèdre and Syrah, it appears in the glass with a ruby red colour enhanced by violet highlights. On the palate, it reveals a full-bodied and smooth texture, supported by fine, silky tannins. The aromatic profile offers a complex bouquet of ripe fruit, interwoven with delicate notes of rose petals and pronounced spicy nuances.
Where does it come from
The grapes are grown in Courthézon, a historic French commune renowned for Châteauneuf-du-Pape. The vines thrive in the La Fond du Loup and La Crau Est plots, where sixty-year-old vines sink their roots into sandy soils. This unique terroir composition ensures a pure and intense expression of the fruit. The nature of the soil also encourages the development of a vibrant minerality that evolves continuously, imparting precision and depth to each sip.
How is it produced
Production begins with a manual harvest, followed by careful selection of the bunches. After partial destemming, the must undergoes a prolonged maceration on the skins to optimise the extraction of colour and phenolic compounds. Maturation continues for around twelve months in large oak barrels, allowing the various components to integrate perfectly. This process results in a balanced and elegant sip, characterised by a pleasantly fruity finish.
History and Curiosities
Born from the Sabon family, Clos St Antonin is a Châteauneuf-du-Pape AOC from the Rhône Valley. It comes to life in Courthézon, from the historic plots La Fond du Loup and La Crau Est, where sixty-year-old vines grow on sandy soils. Traditional vinification concludes with twelve months of ageing in oak. A masterpiece praised by critics for its finesse, reminiscent of the renowned Rayas style.
Awards
-
2023
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
- Start up year: 2014
- Oenologist: Isabelle Sabon and Christophe Sabon
- Hectares: 15
A natural promontory, the estate offers breathtaking views of the Dentelles de Montmirail, Mont Ventoux and the Rhône Valley plain.
Acquired in 2014 by the Sabon family, who already owned Domaine de la Janasse, the estate is located in the commune of Jonquières, at the highest point and on the edge of the Plan de Dieu appellation. Today, St Antonin is a traditional family-run business, managed with respect for the terroir, the environment and future generations. Read more
| Name | Clos St Antonin Chateauneuf du Pape Rouge 2023 |
|---|---|
| Type | Red still |
| Denomination | Châteauneuf du Pape AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 80% Grenache, 10% Mourvedre, 10% Syrah |
| Country | France |
| Region | Rhone Valley |
| Vendor | Clos St Antonin |
| Story | History and Curiosities Born from the Sabon family, Clos St Antonin is a Châteauneuf-du-Pape AOC from the Rhône Valley. It comes to life in Courthézon, from the historic plots La Fond du Loup and La Crau Est, where sixty-year-old vines grow on sandy soils. Traditional vinification concludes with twelve months of ageing in oak. A masterpiece praised by critics for its finesse, reminiscent of the renowned Rayas style. |
| Origin | Courthézon (France), parcels La Fond du Loup and La Crau Est |
| Soil composition | Sandy soils |
| Fermentation | Between 15 and 18 days |
| Production technique | Traditional vinification |
| Wine making | Traditional vinification with manual harvesting and selection of the grape bunches; 80% destemming, maceration on the skins for 15–18 days; ageing in oak (in large casks, with a portion in barriques, one third new) for about 12 months. |
| Aging | Aged for about 12 months in oak (large casks, with 20% in barrels, one third of which are new). |
| Allergens | Contains sulphites |