Prices are displayed for delivery in:
Un châteauneuf-du-pape certifié bio qui se garde quelques années et requière d'être carafé au moins une heure avant son service afin de lui laisser le temps dévoiler toute sa complexité et sa richesse. More info
Les Origines is a red Châteauneuf-du-Pape comprising Grenache, Mourvèdre and Syrah grapes planted on Quaternary terraces, rich in red clays and pudding stones. This organically certified domain deems viticulture to be every bit as important as vinification. The grapes are harvested by hand, and the long vatting (between 18 and 21 days) is interspersed with regular punching down. Élevage lasts 16 months, half in concrete vats and half in barrels. This wine for keeping needs to be decanted into a carafe at least an hour before serving, to give it time to reveal the complexity of its aromas and flavours. The nose reveals a complex, intense bouquet of ripe fruit (kirsch, blackberry), spices, toasted coffee and vanilla. The palate opens into notes of ripe fruit and spices surrounding concentrated, silky tannins. It has a long finish, drifting towards iodised, liquorice and even peppery sensations.
Châteauneuf-du-Pape Les Origines serve at a temperature of 16°C. It will pair perfectly with the following dishes: Bavette aux échalottes, Coq au vin.
Les Origines is a red Châteauneuf-du-Pape comprising Grenache, Mourvèdre and Syrah grapes planted on Quaternary terraces, rich in red clays and pudding stones. This organically certified domain deems viticulture to be every bit as important as vinification. The grapes are harvested by hand, and the long vatting (between 18 and 21 days) is interspersed with regular punching down. Élevage lasts 16 months, half in concrete vats and half in barrels. This wine for keeping needs to be decanted into a carafe at least an hour before serving, to give it time to reveal the complexity of its aromas and flavours. The nose reveals a complex, intense bouquet of ripe fruit (kirsch, blackberry), spices, toasted coffee and vanilla. The palate opens into notes of ripe fruit and spices surrounding concentrated, silky tannins. It has a long finish, drifting towards iodised, liquorice and even peppery sensations.
In 1979, Odile and Alain Jaume created Domaine Grand Veneur. Expansion efforts over the years means that the domaine has gone from 9 hectares to 78 hectares in some of the most prestigious appellations of the southern Rhône: Châteauneuf-du-Pape, Lirac and Côtes-du-Rhône. The family has also expanded: now it is Sébastien and Cristophe who run this domaine with organic certification.
Do you have an identical wine?
Sell it!Free estimate
