Château La Nerthe
Châteauneuf-du-Pape Rouge










This pumps ripe raspberry, plum and blackberry pâte de fruit flavors through, with anise, fruitcake and Christmas pudding notes adding range and detail along the way. Flash of bay on the finish. A not-shy wine. Grenache, Syrah, Mourvèdre and Cinsault. Best from 2022 through 2032. 9,485 cases made, 1,250 cases imported. — JM

Château La Nerthe is one of the oldest estates in Châteauneuf-du-Pape and extends over 220 acres around the castle. The terroir is typical for the region with vineyards that run along a slope with sandy-clay soils. On the surface, there is a layer of the famous galets (large, round, well-worn stones that originated in the Alps) having been carried down to the Rhône by the glaciers of previous ice ages. The farther down the slope, the more these stones dominate. All 13 of the permitted primary varietals are planted here. Grenache dominates 62% of the vineyards, and the average vine age is over 40 years old. The grapes are hand-picked and sorted on tables. The grapes are then put into vats for 18 to 21 days with regular pump-overs and punch-downs, tasting the must every day during fermentation to ensures the best extraction of the berry compounds. At the end, the wines are racked into oak vats for malolactic fermentation. When this second fermentation is complete, the cuvée will be racked in big casks and barrels for 12 months before blending. Bottling takes place 6 months later.
40% Grenache noir, 35% Syrah, 18% Mourvèdre, 7% Cinsault
12 months in a combination (50/50) of small French oak barrels and large French oak casks MALOLACTIC FERMENTATION: Yes
The 2017 vintage was exceptional in many aspects: remarkable weather led to an early and small harvest with outstanding quality. A mild and dry winter with high temperatures in February and March led to a very early bud break. Mid-May temperatures were above normal thus the vines began to grow very quickly with imminent flowering. The very hot and dry weather conditions since the beginning of summer accelerated the ripening of the grapes. Starting at the end of May, weather conditions were conducive to a good harvest.
The dark, deep, inky color of the wine shows immediately, stemming from the concentration of the vintage. Nose of blackcurrants, black tea and dried flowers stands out. The mouth is rich, fruity and velvety with an incredibly layered tannic structure. The wine is balanced and pure with strong intense and incredibly long aging potential.
To drink with lamb or beef stew with ‘grand veneur’ sauce, duck fillet.
1.6 g/l
4.9 g/l
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