Domaine du Vieux Telegraphe
Vieux Telegraphe Chateauneuf du Pape Rouge La Crau 2021
| Denomination | Châteauneuf du Pape AOC |
|---|---|
| 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.
Awards
-
2021
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
94/100
Wine spectator is the most influential wine guide on the internet.
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Vieux Telegraphe Chateauneuf du Pape Rouge La Crau 2021 |
|---|---|
| Type | Red still |
| Denomination | Châteauneuf du Pape AOC |
| Vintage | 2021 |
| 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 |
