Domaine Berthet-Rayne Chateauneuf Du Pape AOC Rouge Vieilli en Fût de Chêne 2020

The cuvée aged in oak barrels is both rich and concentrated, where woody and fruity harmonize.

Grenache (Garnacha, Cannonau), Mourvèdre (Monastrell, Mataro), and Counoise

$98.00

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Red Fruit, Black Fruit, Pepper / Spice, Mineral, and Floral, Woody and Sweet Spice

BODY: Full
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): Pronounced (12-14%)

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

Grape Varietals:
Grenache (Garnacha, Cannonau), Mourvèdre (Monastrell, Mataro), and Counoise

Winemaking:
Organic
Destemmed, Crushed, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Cassoulet, Goulash, Roasted pork belly polpette with polenta tomato sauce.

ASIAN FOOD PAIRING
Nasi Goreng, Chinese slow-braised beef, five-spice pork cutlets, Korean bulgogi lettuce cups

Domaine Berthet-Rayne

Locaed in the Courthezon appellation & formed in 1978, the estate owns 25 hectares of vines, of which 14.7 are located in the CDP appellations of Chapouin, Coudoulet and La Gardiole lieux-dits. With vines over 100 years of age, elegance is the focus

Description

Domaine Berthet-Rayne Chateauneuf Du Pape AOC Rouge Vieilli en Fût de Chêne 2020

Grape Varietals & Region: Produced from a blend of 65% Grenache, 30% Mourvedre, and 5% Cinsault. The terroir is rocks, pebbles, and limestone soils in the la Gardiole vineyard. The average of the vines used to produce this Cuvee are 50 years of age.

Taste Profile: Ample, full-bodied and well-structured, this is a Châteauneuf-du-Pape with a powerful and complex bouquet that offers a nose of ripe fruit, spices, tobacco and a few notes of venison.

Winemaking Process: The grapes are destemmed. The grapes are vinified in cement tanks. The wine is aged in demi-muids and used French oak barrels for up to 18 months

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,