Domaine du Vieux Telegraphe
Chateauneuf du Pape Rouge La Crau 2023
Regular price
£169.00
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| Denomination | AOC Châteauneuf du Pape Rouge |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Rhone Valley (France) |
| Grape varieties | 65% Grenache, 15% Mourvedre, 15% Syrah, 5% Clairette |
| Aging | 20-22 months in French oak foudres (60hl). Bottled unfined and unfiltered, then released at 2 years. |
Description
A classic red Châteauneuf-du-Pape, very fine and elegant. The best vintages will age for 25 years and more.
Producer
Domaine du Vieux Telegraphe
From this winery
Domaine du Vieux Télégraphe has been run by our family, the Brunier family, for six generations - since 1891 to be precise. The estate’s vineyards, 60 years old on average, are planted on the celebrated Plateau of La Crau, a site renowned for grape-growing in Châteauneuf-du-Pape. This terroir imparts to our wines a highly distinctive minerality, as if they have been filtered through the thick layer of large pebbles left behind when the Alpine glaciers melted, long before the Rhône Valley formed.
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Meat
Game
Cheese
Matured cheese
Pork
| Name | Vieux Telegraphe Chateauneuf du Pape Rouge La Crau 2023 |
|---|---|
| Type | Red still |
| Denomination | Châteauneuf du Pape AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 65% Grenache, 15% Mourvedre, 15% Syrah, 5% Clairette |
| Country | France |
| Region | Rhone Valley |
| Vendor | Domaine du Vieux Telegraphe |
| Origin | The stony Plateau de la Crau, in the south-east of the appellation, where the villages of Bédarrides, Châteauneuf-du-Pape and Courthézon meet |
| Soil composition | Molasse from the Miocene epoch (1 .5m in depth) sitting on a thick layer of clay with high stone content, and covered by the pebble blanket of Alpine diluvium generally known as "galets roulés". |
| Wine making | Grapes are hand-picked, with double sorting at the vine, then a third sorting in the winery. Gentle pressing and selective destemming, followed by 25-40 days’ traditional fermentation in temperature–controlled stainless-steel and wooden vats. Pneumatic pressing, then systematic malolactic fermentation. |
| Aging | 20-22 months in French oak foudres (60hl). Bottled unfined and unfiltered, then released at 2 years. |
| Allergens | Contains sulphites |