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Domaine Chante Cigale, Chateauneuf-duPape Blanc
Domaine Chante Cigale, Chateauneuf-duPape Blanc

Country of Origin: France

Region: Rhone

Grape Varieties: Roussanne, 25% Grenache Blanc, 25% Clairette, 25% Bourboulenc 25%

Alcohol by Volume: 14%

Food Matches: Fuller flavoured pork or chicken dishes and rich seafood starters.

Special Features: Vegetarian


Price: £23.47
Quantity:

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Tasting Notes: Top white Châteauneuf worthy of the name. A stylish white with inviting warm, spicey aromas. The full-flavoured palate suggests poached pears and white peaches and a long, lifted 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 domaine is located in the heart of the Châteauneuf-du-Pape terroir with the typical stony soil of “galets roulés” (rolled pebbles). A large part of the vineyard is located on the famous plateau de Cabrières, close to Château Montredon. Grapes for the white are from a 5 hectare vineyard in Travaillon. The soils of the vineyard are made up of clay and chalk covered with a layer of the pebbles, which naturally keeps yields low. Vines are 27 years old, the pruning method is Cordon Royat and harvesting is all by hand. Alexandre produces 5 times more white wine than the other producers in Châteauneuf. Manual grape harvest with selective sorting.

In The Winery: Fermentation at low temperature (66°F) 21 days in stainless-steel vats. Lees aging for up to 6 months. No malo-lactic fermentation in order to maintain a good acidity level. The wine is bottled early to keep as much freshness and aromas as possible. Approximately 25% of each grape variety (Clairette, Roussanne, Grenache Blanc, Bourboulenc) was used.

 
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