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Domaine Chante Cigale, Châteauneuf-duPape Rouge
Domaine Chante Cigale, Châteauneuf-duPape Rouge

Country of Origin: France

Region: Rhone

Grape Varieties: Grenache 65%, Syrah 20%, Mourvèdre 10%

Alcohol by Volume: 15%

Food Matches: Try with traditional lamb or lentil and vegetable moussaka, and any rich hot-pot that heavily features 'herbes de Provence' or similar aromatic herbs.

Special Features: Vegetarian, Award Winner

Decanter World Wine Awards 2013 - Silver
IWSC 2013 - Silver
Decanter Wine Awards 2011 - Silver
Sommelier Wine Awards 2011 - Silver

Price: £22.53
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Tasting Notes: Complexity, richness and elegance combine.This is a traditional Châteauneuf-du-Pape with a peppery, leathery nose. The palate is dry with spices, more pepper and a hint of vanilla before a delicious, firm finish.

Producer Details: Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre took over from his father Christian and is part of a new wave of producers in Châteauneuf-du-Pape, combining technical expertise with time-honoured winemaking. Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other producer in the appellation.

In The Vineyard: The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large peebles ('galets') found in this area, which naturally keep yields low. The vines are over 45 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with selective sorting of the grapes.

In The Winery: The grapes undergo a traditional long 'cuvaison' at quite high temperature and with extended maceration on the skins (25-28 days to extract plenty of colour, fruit and tannins. This is followed by ageing for between 14-18 months in 'foudre' (large oak barrels), with 10% in new barrels and 30% in concrete vats.

 
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