Châteauneuf-du-Pape Rouge AOC 2023 Clos des Papes

What kind of wine is it?

Châteauneuf-du-Pape Rouge by Clos des Papes is a dry red wine from the Southern Rhône, crafted from a blend of Grenache, Syrah, and Mourvèdre. The profile is full-bodied and structured, with well-integrated tannins and a freshness that enhances drinkability. The winemaking process involves alcoholic fermentation and maturation in large oak barrels, without sweet wood notes, allowing for balance and the wine's ability to evolve in the bottle.

Where does it come from?

Produced in Châteauneuf-du-Pape, in the southern part of the Rhône Valley, this wine comes from 24 hectares divided across several plots. The selection of different parcels combines exposures and microclimates, while the Mediterranean climate encourages full ripeness and preserves vibrancy and freshness. The vineyards have been certified organic since 2011.

How is it made?

Vinification includes alcoholic fermentation and maturation in large oak casks for 12–15 months. This process helps integrate the tannic structure and preserve the varietal character of the blend, ensuring balance and ageing potential.

Tasting notes

Intense, bright ruby red in the glass. The nose reveals aromas of red fruits such as raspberry, followed by notes of black and white pepper and a subtle menthol hint. On the palate it is full and harmonious, with solid structure and fine tannins. The finish is long, with returning spicy and herbal notes and a freshness that keeps the sip lively.

Food pairings

This wine pairs well with flavorful meats and dishes based on pan sauces, where its structure and spiciness find a natural harmony. Excellent with grilled rack of lamb and meat ragout pasta dishes, it's also a good match for regional recipes like daube provençale or herb-crusted gigot d’agneau, typical of southern France, which call for a full-bodied yet refined red.

When to serve

Ideal for important lunches or dinners with roasted or grilled meats, this red wine also shines after a few years of aging, when the spicy notes become integrated, and the texture turns silkier. It is best briefly aerated before serving to highlight the fruit, and offers excellent ageing potential.