2016 Chateau de Vaudieu, Chateauneuf-du-Pape

2016 Chateau de Vaudieu, Chateauneuf-du-Pape

2016 Ch de Vaudieu, Chateauneuf-du-Pape


55% Grenache, 33% Syrah, 7% Cinsault, 5% Mourvedre

Availability: In stock

Case size: 6 / Bottle size: 750ml

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£180.00

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Tasting Notes

Critics Score: 93

Publication: Joe Czerwinski, Wine Advocate

Drinking Dates: 2018-2030

Even Vadieu's "regular" CdP is excellent. The 2016 Chateauneuf du Pape, an 80-20 blend of Grenache and Syrah mostly aged in concrete, offers ripe red raspberry and apricot notes alongside delicate hints of spice and garrigue. Full-bodied and lush, it shows off wonderfully ripe Grenache fruit without much in the way of other adornment or artifice, finishing long and silky.

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2016 Chateau de Vaudieu, Chateauneuf-du-Pape

The name Vaudieu originated from 'Vallée de Dieu' (Valley of God), a reference to the beauty of the area. The Château is a splendid 18th century property, once owned by the négociant Gabriel Meffre, and now run by his grandson, Laurent Bréchet who has transformed the estate through substantial investment and an obsession with quality. This is now starting to bear fruit and will yield even higher dividends in the years to come. As at Vaudieu in Châteauneuf-du-Pape, Laurent Bréchet has extended his commitment to quality to Domaine des Bosquets, his 25 hectares of vineyards in the Gigondas appellation, at the foot of the Dentelles de Montmirail mountains. Laurent has identified three different areas, which add to the potential for different ripeness levels and fruit characters.

Situated northeast of the town, the vineyards abut those of Château Rayas. Spread over 70 hectares (60 of red, 10 of white), the soils vary greatly, from sand to quartz 'galets' (pudding stones) and clay/limestone outcrops. This diversity of soils and exposures adds complexity to the blend, with the fruit from the sandier soil lending aromatic elegance and that from the pudding stones giving power and intensity. The vines are between 40 and 70 years old on average.

The fruit was hand picked, then destemmed and crushed before fermentation at 25°C in stainless steel tanks. Natural yeasts were used with regular délestages and gentle pumping over during the fermentation process which lasted around 30 days. Malolactic fermentation was over by mid-December. 10% of the wine was aged for eight months in 600 litre French oak barrels.

2016 is heralded as one of the best vintages in the last 40 years for red wines from the Southern Rhône. A mild winter was followed by an equally clement spring, with modest rainfall. Summer was hot and dry, with cool nights allowing the grapes to ripen and retain excellent levels of acidity. Harvest took place between 6th - 26th September. Warm conditions throughout the year along with reduced yields resulted in wines of great concentration – in colour, tannin and flavour. The 2016s are rich and complex wines with beautiful freshness, elegance and charm.