Cellier des Princes
AOC Châteauneuf du Pape
Soil
Clay and silicious covered with rounded pebbles
Winemaking
Destalking, maceration of grape skin for 6 hours, pressing.
Fermentation at low temperature 14 to 16° C.
Aging
80% has been aged on lees in tank and 20% in barrel for 4 months.
Varietals
Grenache blanc 60%, Clairette 15%, Bourboulenc 15%, Roussanne 10%
Tasting notes
This wine has a clear and brilliant colour with slight and very bright golden tints.
Winemaking at low temperature provides this wine with very subtle aromas.
This highlights aromas of honey, stone fruits such as peach or plum, and white flowers like acacia or hawthorn. In the mouth, the balance between alcohol and acidity is perfect.
Bottled
A la propriété
Tasting advices
To keep 3-4 years. 12°-14°C
Food accompaniment
This is a supple and fruity wine that perfectly matches both dishes of shellfishes or fishes, and goat cheese. It can match desserts too.
Vintage 2013: 87 points Robert Parker
Vintage 2012: 88 points robert Parker
Vinatge 2011: Gold medal Feminalise / Bronze Medal Avignon
