La majorité de grenache confère à ce vin une rondeur et un soyeux incomparables qui lui permettent d'être savouré dans sa prime jeunesse. More info
In producing this cuvée, the domain uses its young (that is, under 30 years old) Grenache, Syrah, Mourvèdre and Cinsault vines. These grapes are harvested by hand and are double-sorted during picking, then again upon arrival at the winery. They are all destemmed, and a 25-30-day traditional fermentation is carried out in vats. Temperatures are controlled. The grapes are then pneumatically pressed prior to malolactic fermentation. The wine is then matured in vats for the first 10 months, then 7 months in 30hl French oak barrels. This Châteauneuf-du-Pape is seductively generous and round, with supple tannins. It should be drunk young.
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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