Château Cabrières Châteauneuf-du-Pape Rouge L’Esprit 2010

Has all the characteristics to become a great wine
Grenache (Garnacha, Cannonau), Syrah (Shiraz), Mourvèdre (Monastrell, Mataro), Cinsault, and Counoise Rousanne and Clairette
  • $131.00

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Notes: Blackberry, Blackcurrant Pepper, Leather Caramel

Body: Full

Dryness: Very Dry

Acidity: Medium

Tannin: Medium +

Alcohol (%): 15%

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

Maker: Château Cabrières


  • Grenache (Garnacha, Cannonau)
  • Syrah (Shiraz)
  • Mourvèdre (Monastrell, Mataro)
  • Cinsault
  • Counoise

  • Rousanne
  • Clairette

Fermentation: Heavy Wood

Awards: >85

Decanting: 1–2 hours

Asian Food Pairing: Chinese slow-braised beef, five-spice pork cutlets, Korean bulgogi lettuce cups

Western Food Pairing: Beef or venison stew, wild mushroom risotto, peppercorn steak


Château Cabrières Châteauneuf-du-Pape Rouge L’Esprit 2010

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.

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.

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.

Ageing potential: will age for 15–20 years!




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