Grandiose, élégant, ce châteauneuf-du-pape a été élaboré selon les méthodes traditionnelles de son terroir. Grâce à cela, il pourra vieillir jusqu'à 25 ans et le mariage avec un tajine d'agneau sera excellent. More info
What the experts say...
"Au nez, une petite touche de sous-bois, d’écorce d’arbre, une note de prune. Un peu plus massif, il porte l’onctuosité de son terroir dans ses gènes. La vivacité du millésime se retrouve dans la fermeté en fin de bouche." (RVF 2017)
Located on the stony plateau of La Crau, the vines are an average of 45 years old, and grow in a thick layer of pebble-rich clay. The grapes are harvested manually, with two sorting passes in the vineyard, and a third in the winery. The wine is fermented in barrique and demi-muid barrels, and in 30-hectolitre wooden tuns. Elevage lasts for one year, and is carried out on the lees to maintain the characteristic creaminess and structure of the great white wines of Châteauneuf.
Domaine du Vieux Télégraphe is named after the Chappe telegraph signal tower built on the highest point of the property in 1821. The Brunier family has owned this domain for more than 100 years. In its early days it was considered unworkable because the densely packed galets roulés made the soil infertile. Brothers, Frédéric and Daniel Brunier currently manage the vineyard which is planted in the south-east of the appellation on the stony plateau of La Crau. Its terroir is typical for Châteauneuf-du-Pape, with those famous pebbles that amass heat during the day to keep the vines warm during the night. This enables the grapes to reach a high level of ripeness. The brothers cultivate 98 hectares under the AOC Châteauneuf-du-Pape classification, and 15 hectares under IGP Vaucluse and AOC Ventoux. They have adopted a policy of low yields and sustainable viticulture. Treatments during the growth period even follow the rules of organic farming in order to achieve the key goals of zero residue in the wines and minimal external pollution. To obtain the best fruit possible, every aspect of cultivation, from pruning to thinning, is undertaken with meticulous care. The grapes are harvested by hand, aged the traditional way (9 months in concrete vats followed by 8-12 months in oak foudres) and then bottled, unfiltered. This approach, which has been stepped up since the early 1980s, makes for intense and balanced wines with aromas of dark fruit, herbes de Provence and truffle, a hint of pepper and spice, and a liquorice finish. These wines can be enjoyed from their earliest youth. The fruity and delicately spicy white wines are particularly harmonious.
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