Louis Raynald Chateauneuf Du Pape Wine

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If you get the chance to visit Châteauneuf-du-Pape, the fastest way to see most of the region’s wines is through the appellation’s wine shop, Vinadea. A view over the La Crau Plateau in Châteauneuf-du-Pape over the vineyards of Clos St. Jean. Image by Clos St. Jean Terroir of Châteauneuf-du-Pape The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines. Châteauneuf-du-Pape is one of 19 official crus or “growths” of the Côtes du Rhône wine region. If you didn’t already know, these 19 crus represent Côtes du Rhône’s top wine-growing zones. La Crau Plateau: One notable feature in the region is the La Crau Plateau. This raised area is home to some of the region’s most famous Châteaux and it is marked by round stones over iron-rich red clays left during the Villafranchian Age (in between the Ice Age and Pliocene Epoch – around 1–3 million years ago).

Good. This was a bombastic fruity vintage. Less herbal and bitter tannins overall. Great drinking wines. César Perrin, winemaker at Beaucastel, is very happy with his 2021s. He tells of a cool and long growing season producing wines which are bright, fresh and lower in alcohol than has become the norm in recent years. Their Syrah vines were more heavily impacted by the Spring frosts, so a higher percentage of Mourvèdre - already signature of the Perrin’s style - went into the Beaucastel red than usual (40%, whereas the norm is nearer 30%). This helps bolster the dark fruit profile of the wine, as well as ensuring a balanced tannin structure. Traditionally, Grenache bunches aren’t destemmed (they go into the fermenter whole). Leaving stems adds some bitterness, but it also increases age-worthiness. You’ll find that some producers do partial or full destemming, especially on tough vintages, to make a softer, fruitier wine. (Be sure to look for this in winemaking notes!). Winemaking: Oak vs. No Oak? The winery struggled and sold most of its early vintages to make ends meet. Then in 1992, Domaine du Pegau finally broke through after being ranked in the top three for quality in Châteauneuf-du-Pape. From an outsider’s perspective, Châteauneuf-du-Pape is nothing more than a plateau and a few low, undulating hills that that slink into the Rhône River. But to the expert, the region is a complex myriad of soils, subtle slopes, and micro-terroirs that define the appellation’s best wines.

Louis Raynald - Chateauneuf Du Pape 2018

Good. Smallest vintage in 40 years (only 9.6 million bottles). Extremely difficult harvest due to drought.

Soils: There are three main soils found in Châteauneuf-du-Pape, including galets roulés (rounded stones over sandy, iron-rich red clay), safres (sand-dominant soils), and eclats calcaires (more chalky-colored, limestone rich clays). More robust wines with higher tannin tend to come from the clay-based soils. More aromatic and elegant wines tend to grow on the soils with a higher prevalence of sand.Châteauneuf-du-Pape Blanc is harder to find because only about 7% of the region’s vineyards are white grapes. Still, you’ll find many producers make small amounts that are usually a blend of the region’s white grapes, most notably, Grenache Blanc, Clairette, and Roussanne. Châteauneuf-du-Pape is located in the Southern Rhône Valley next to Avignon. Map by Wine Folly Where is This Place? The region has long used concrete vats to ferment wines and you’ll also see a lot of stainless steel vats. These tools keep temperatures low as the fermentation heats up. A few producers opt for oak barrel fermenters, although this isn’t as common. Grenache is very sensitive to oxidation, so the use of oak fermenters is more-than-likely used for other varieties. During elevage (“aging”) you’ll find that some producers use new oak, but this is often for varieties other than Grenache. Truthfully, Grenache is capable of producing a lovely rich wine without the need for new barrels. That being said, you can expect wines aged in new oak to have even more smoky-sweet, clove-like overtones and will often include bolder varieties like Syrah and Mourvèdre.

Winemaking here has evolved over several centuries and today uses a combination of classical techniques paired with modern cleanliness. You’ll find there are some stylistic differences between producers, which is achieved through winemaking techniques. Many vineyards in Châteauneuf-du-Pape are covered with stones (called “galets”) that were originally on the bottom of an ancient river. Photo by Jean-Louis Zimmerman. Handling Grenache in the Winery The name “Pegau” comes from the antique terracotta jars that were once used to store wine in the region. In Châteauneuf-du-Pape, Domaine du Pegau has 52 acres (21 hectares) of vineyards. (Forty-eight acres of red grapes and three acres of white grapes). Okay. Reduced yields from cooler temperatures throughout the season. Look for quality producers; these will age. The new owners preserved the original 1926 label design and trusted their wine director, Didier Couturier, to improve the wine. These 62 acres (25 hectares) of vineyards include all three of Châteauneuf-du-Pape’s soil types including galets roulés (rounded stones over sandy-clay), safres (sandy soils), and eclats calcaires (limestone-based clays). Ogier converted to organic farming in 2006 and uses a horse-drawn plow. Châteauneuf-du-Pape is considered –by most– to be the benchmark of the Southern Rhône. Châteauneuf-du-Pape Wine FactsSunshine: Châteauneuf-du-Pape receives an average of 2,800 hours of sun per growing season, making it one of the sunniest of France. (This is as sunny as Los Angeles!). Aging: Red wines typically age 10–20 years, depending on producer, vintage, and style. White wines age up to about 10 years.