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Châteauneuf-du-Pape Red

 

Winery

Domaine Chante-Cigale

Appellation

AOP Châteauneuf-du-Pape

Wine Name

Vielles Vignes

Variety

70% Grenache

20% Syrah

10% Mourvedre

Red Wine

Dry

Rhône Valley

Alexandre Favier

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Technical Sheet

Bottle Shot

Label

Story

Domaine Chante Cigale, located within the village of Châteauneuf-du-Pape, has been owned and operated by the Favier family for several generations. It covers 50 hectares of vineyards classified in the Châteauneuf-du- Pape appellation. Christian Favier, the father, released the reins to his son, Alexandre, who has soon become well-known in Châteauneuf-du-Pape. Despite only being in his early 30’s he has been lauded by famous journalists like Steve Tanzer in the US and Jancis Robinson in the UK, Robert Parker… Domaine Chante Cigale are known for producing award winning Châteauneuf-du-Pape.

Vineyard

The Vineyard is located in ‘Le plan de Dieu’ between Cairanne and Rasteau, 15 km north of Châteauneuf du Pape. The estate is located in a very stony area, where you can find the famous “galets roulés” (rolled pebbles). It has been classified Châteauneuf-du-Pape in the Sabon-Favier family for several generations. The soil is 50% Sandy (lieu dit : Bois Dauphin) and 50% Rolled pebbles (lieu dit: Cabrières). The vines are 80 years old with a spacing density of 2700 vines per hectare. Yield is around 18-22 hectoliters per hectare. Grape harvest and selection are done manually.

Vinification

Vinification

Manual grape harvest with selective sorting. Long fermentation (18 days) with temperature control. Maceration from 25 to 28 days with 5 days of pre-fermentation at cold temperature. 4 weeks with punching of the cap and pumping-over. Aging in oak (60% in large oak tuns, 10% in new barrels and 30% in concrete vats for 14 to 18 months).

Tasting Notes

Crimson deep color with purple highlights. Concentrated nose of black fruits, jam, pepper and liquorice. A body of smooth and strong character, with flavors of black fruits for a lingering finish.

Food Pairing

Perfect with grilled red meats or « en sauce » and cheese. Best served at 17°C with an ageing potential of 15-20 years.

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