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Characteristics: Chateauneuf du Pape translates to “new house of the Pope”, so named in honor of the 70 years of exile the Papacy spent outside of Rome beginning in 1308. Relocating to the town of Avignon in the southern Rhone Valley of France, Pope Clement V needed something tasty to drink (he was by birth a Bordeaux guy), and thus a new commitment to quality was born in the area. Located just north of Avignon, the Chateauneuf du Pape region represents the pinnacle of the blended red traditions of the southern Rhone. I mean pinnacle not only in terms of quality, but also in number of grapes allowed in the traditional blend. Thirteen, and not even all red ones mind you. Grenache Noir, Syrah, and Mourvedre to be sure tilt the scales most heavily, but don’t forget Cinsault, Cunoise, Muscardin, Terret Noir, Vaccarese, and Picpoul Noir, plus Grenache Blanc, Picpoul Blanc, Rousanne, Picardan, Clairette, and Bourboulenc (for those of you counting to fifteen at home, the red skinned and white skinned versions of Grenache and Picpoul only count as one variety each). You would hope that wines made from that much blending material would offer loads of complexity, and the best examples of Chateauneuf du Pape offer exactly that. Widely regarded as being full bodied and alcoholic, Chateauneuf du Pape actually comes in a wide variety of styles depending on the producer and the vintage. The best producers balance rich, ripe red fruit and gamey qualities with crisp acidity and fine tannins to make wines that offer great enjoyment both in the near and longer term.Chateauneuf du Pape translates to “new house of the Pope”, so named in honor of the 70 years of exile the Papacy spent outside of Rome beginning in 1308. Relocating to the town of Avignon in the southern Rhone Valley of France, Pope Clement V needed something tasty to drink (he was by birth a Bordeaux guy), and thus a new commitment to quality was born in the area. Located just north of Avignon, the Chateauneuf du Pape region represents the pinnacle of the blended red traditions of the southern Rhone. I mean pinnacle not only in terms of quality, but also in number of grapes allowed in the traditional blend. Thirteen, and not even all red ones mind you. Grenache Noir, Syrah, and Mourvedre to be sure tilt the scales most heavily, but don’t forget Cinsault, Cunoise, Muscardin, Terret Noir, Vaccarese, and Picpoul Noir, plus Grenache Blanc, Picpoul Blanc, Rousanne, Picardan, Clairette, and Bourboulenc (for those of you counting to fifteen at home, the red skinned and white skinned versions of Grenache and Picpoul only count as one variety each). You would hope that wines made from that much blending material would offer loads of complexity, and the best examples of Chateauneuf du Pape offer exactly that. Widely regarded as being full bodied and alcoholic, Chateauneuf du Pape actually comes in a wide variety of styles depending on the producer and the vintage. The best producers balance rich, ripe red fruit and gamey qualities with crisp acidity and fine tannins to make wines that offer great enjoyment both in the near and longer term.
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