Bulk Discounts of 5% & 8% Off for orders above 6 & 12 bottles respectively!


Chateau Cabrieres Chateauneuf du Pape Rouge L’Esprit 2012

Has all the characteristics to become a great wine
Grenache (Garnacha, Cannonau), Syrah (Shiraz), Mourvèdre (Monastrell, Mataro), Cinsault, and CounoiseRousanne and Clairette
  • $116.00

Learn More

Red Fruit, Black Fruit, and Pepper / Spice, Sweet Spice and Smokey

BODY: Medium +
Very Dry
Medium +
Pronounced (12-14%)

Origin: Rhone Valley (Chateauneuf du Pape, Cote Rotie & More), France

Grape Varietals:
Grenache (Garnacha, Cannonau), Syrah (Shiraz), Mourvèdre (Monastrell, Mataro), Cinsault, and Counoise
Rousanne and Clairette


Crushed, Extended Skin Contact, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels


Beef or venison stew, wild mushroom risotto, peppercorn steak

Chinese slow-braised beef, five-spice pork cutlets, Korean bulgogi lettuce cups


Château Cabrières Châteauneuf-du-Pape Rouge L’Esprit 2012

Grape Varietals & Region: A blend of 13 grape varietals: 50% Grenache, 15% Syrah, 15% Mourvèdre, 10% Cinsault and the remaining 10% is small percentages of Vaccarèse, Counoise, Muscardin, Picpoul, Picardan, Clairette, Bourboulenc, Roussanne and Terret Noir.

The Châteauneuf-du-Pape appellation (3200 hectares) extends over 5 municipalities: Orange, Bédarrides, Courthézon, Sorgues and of course Châteauneuf-du-Pape. The vineyard of Château Cabrières is located on one of the plateaus characteristic of the appellation in the commune of Châteauneuf-du-Pape. The nature of the soil is clay-limestone mixed with pebbles, which is an excellent terroir for the vines.

Taste Profile: Château Cabrières Châteauneuf-du-Pape Rouge L’Esprit is a clean and bright red wine. Intense ruby colour with a purple robe. Ripe blackberry fruit, leather and subtle caramel aromas fill the nose. Powerful and full-bodied in the mouth with distinctive tannins. The aromas follow through to the palate where they linger with a long persistence.

The harvest is exclusively manual when the fruit reaches optimum ripeness. Three rounds of selective sorting in order to keep only the best grapes. Vinification is done separately by grape variety and by plot. After a 4-week vatting period with pumping over, racking and punching down followed by malolactic fermentation, the wines are blended and undergo a light filtration before ageing for 12 months in Allier oak barrels.