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Château de Vaudieu, Chateauneuf-du-Pape`Closerie de Vaudieu` 2019

Deep and very full-bodied with rich cherry, supple tannins and Herbes de Provence.
Rich & Savoury, Full-Bodied Red
Special Price £24.50 Regular Price £25.95
More Information
Producer Château de Vaudieu
Country France
Region Southern Rhone
Wine Type Red Wine
Body / Style Rich & Savoury, Full-Bodied Red
Grape Blend 71% Grenache/Garnacha , 29% Syrah/Shiraz
Bottle Size (ml) 750
% Abv 14.5
Vintage 2019
Special Features Vegan
Extra Info Gutsy Chateauneuf
Food Pairing Guide Crying out for steak or a rib of beef!! Fabulous with blue cheese as well
Terroir 65 year old vines on diverse soils

Château de Vaudieu, Châteauneuf-du-Pape 'Closerie de Vaudieu' has a deep ruby red colour, and equally deep black cherry aromas. It has a lively fruit character, with a touch of liquorice and black pepper. Cherry and blackcurrant mingle with dried Provencale herbs and the wine has a long, satisfying finish. As you'd expect from Chateauneuf, it's full-bodied and structured with ripe, supple tannins.

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 surround those of Château Rayas. Spread over 70 hectares the soils vary greatly, from sand to quartz (galets) and clay/limestone outcrops. This diversity of soil and exposure adds complexity to the blend, with the fruit from the sandier soils lending aromatic elegance and that from the galets giving power and intensity. The vines are over 65 years in age and the fruit gains incredible levels of concentration as a result. The fruit was hand-picked, sorted, destemmed and crushed before fermentation at 25°C in temperature-controlled stainless steel tanks. Fermentation lasted approximately 30 days, with regular pump-overs made daily. Ageing took place in stainless steel tanks to retain the maximum freshness of fruit and lasted 12 months before release. Winemaker: Philippe Cambie
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