Châteauneuf du Pape

Mundovin - Introduction to Châteauneuf-du-Pape wines

Châteauneuf-du-Pape is a renowned appellation in the Southern Rhône region of the Vaucluse département (84). The reputation of Châteauneuf-du-Pape wines is universal, producing fine, racy, powerful wines with minerality and ageing potential. These are exceptional terroirs, located at low altitude on the left bank of the Rhône between Orange and Avignon in the Rhône Valley, with a Mediterranean climate and a diversity of soils and grape varieties.

Before presenting the specific features and diversity of this world-famous appellation, we need to tell you a little about its history.

The history of Châteauneuf-du-Pape

Long before the creation of the Mundovin site, in Gallo-Roman times, vines were already growing in Châteauneuf-du-Pape. However, the first written evidence of its existence dates back to 1157. The Popes settled in Avignon as early as the 14th century, revealing the exceptional terroir that is today the Châteauneuf-du-Pape appellation, and greatly contributing to its reputation and renown.

In search of a cooler summer climate, the popes left Avignon and settled in Châteauneuf-du-Pape. Pope John XXII (1316-1334) built a powerful fortress on the village heights. This windswept location, several days a year, offered the desired clemency. The status of "Vin de Pape" (Pope's wine) came about when the wine won the renowned table at the Palais des Papes in Avignon. Châteauneuf-du-Pape wines were served to ambassadors and other representatives of foreign courts, who were delighted to promote them back home. This recognition opened the doors of the great European courts. This is how the reputation of this pebbly vineyard was built.

How did the Châteauneuf-du-Pape appellation come about?

At the end of the 18th century, the winemakers of Châteauneuf-du-Pape made the ambitious choice of bottling their wines rather than shipping them in barrels. The quality of their wines was recognized in a departmental decree published in 1793, enabling them to sell their production at over a third more than the usual price.

From 1894 onwards, the Châteauneuf-du-Pape winemakers imposed their own conditions of production. In 1929, the Syndicat des propriétaires viticulteurs de Châteauneuf-du-Pape was created, with Baron Pierre Le Roy de Boiseaumarié as president. The winemakers set themselves a set of specifications with totally new production rules: limited yields, minimum alcohol content (12.5°), identification of authorized grape varieties, compulsory sorting of the harvest.

On May 15, 1936, the decree establishing the Châteauneuf-du-Pape appellation was published, making it the first wine appellation in France.

An embossed bottle

A symbol of the collective brand, the bottle was adopted in 1937 by the winemakers of the Châteauneuf-du-Pape production area. The crest is reminiscent of the papal tiara, and Châteauneuf-du-Pape, controlled in Gothic letters, can be added. However, winemakers are free to use it or not, but only those in the Châteauneuf-du-Pape appellation area.

All about the Châteauneuf-du-Papeappellation

The Châteauneuf-du-Pape appellation today covers some 3140 hectares spread over the 5 communes of Châteauneuf-du-Pape, Courthézon, Bédarrides, Orange and Sorgue.

The vineyards stretch over hills and terraces at altitudes ranging from 40 m to 120 m.

Over 33% of the 290 wineries selling Châteauneuf-du-Pape are organic. Châteauneuf-du-Pape-du-Pape produces 93% reds and 7% whites. Average yields are 35 hl/ha for reds and 40 hl/ha for whites. In 2020, export sales accounted for 66%.

Extensive use of varietal blending, with up to 18 grape varieties authorized (13 reds and 5 whites). It is the winemaker who chooses the proportion of each grape variety in the production of his cuvée.

An exceptional Châteauneuf-du-Pape terroir

The notion of terroir is based on several essential elements: climate, soils, grape varieties, as well as the winemakers' experience and cultivation techniques. To elaborate their cuvées, winemakers play on this diversity. They can choose, for example, to blend wines from harvests on different terroirs, or to make a plot-by-plot selection.

A Mediterranean climate (hot and dry)

Sun and mistral are Châteauneuf-du-Pape's allies. Châteauneuf-du-Pape's Mediterranean climate is strongly influenced by wind and sun, which are beneficial to the vineyard in many ways:

a healthy vineyard: the mistral, a very dry northerly wind, blows on average 150 days a year. It makes goblet pruning particularly suitable (to limit the breakage of shoots), while promoting aeration and sunshine for the grapes. As rainfall is very seasonal, the wind is also an advantage in terms of health, allowing the berries to dry out quickly, particularly during violent rainstorms, even before the harvest. Rainfall is low, averaging 620 mm per year
optimal grape ripening: sunshine is particularly beneficial to the later ripening grape varieties, especially as its effect is multiplied by the thermal accumulation of the rounded pebbles. The average annual temperature is 14°C. With 2800 hours of sunshine a year (more than 700 hours more than in the Northern Rhône).

The climate dictates which grape varieties are planted (later in the season in this region).

A variety of soils

The diversity of soils in Châteauneuf-du-Pape is a geological treasure trove, contributing to the production of wines with different terroir profiles, complexity and ageing potential.

There are 3 main soil families in the production area:

Clay-limestone soils: mainly south of Châteauneuf-du-Pape. Clay-limestone soils offer good water retention and body, and are ideal for the Grenache grape variety.

Sandy soils: near the Rhône, well-drained, they are more favorable to grape varieties such as Mourvèdre and Syrah. To the east, sand and sandstone produce wines of great finesse

Pebble soils*: these are the most emblematic soils of the Châteauneuf-du-Pape appellation. They are found mainly in the north and east of the region. These pebbles retain the sun's heat and release it at night, helping to ripen the grapes and produce powerful wines.

*The pebbles were formed over time by the erosion of rivers and streams, which rolled and polished the constituent rocks (quartzite, flint, limestone). This diversity contributes to the complexity of the terroir.

This pebbly soil of rolled pebbles is a distinctive component of the Châteauneuf-du-Pape appellation terroir, part of the vineyard's world-renowned identity, a world-famous feature emblematic of the region. They play a crucial role in the quality of the wine, thanks to their contribution to the vines.

The specific contribution of pebbles:

Optimal ripening of berries by storing and then releasing the sun's heat stored during the day
Reflection of light onto the bunches, improving photosynthesis
Rainwater is absorbed by the soil, preserving the health of the vines thanks to excellent drainage

A mosaic of authorized grape varieties

The appellation's ampelographic heritage is the result of generations of selection work by its winemakers. At the beginning of the 19th century, Joseph Ducos observed the behavior of a dozen grape varieties on his estate in 1870, and identified the organoleptic contribution of each variety to the richness of a Châteauneuf-du-Pape wine blend.tte a

The practice of blending grape varieties is widespread, and no fewer than 13 authorized varieties can be used to make a red Châteauneuf-du-Pape. Each contributes its own particular characteristics, including color, structure, fragrance, freshness and fantastic ageing potential.

The winemaker's know-how in choosing his growing practices?

The tradition is to blend grape varieties, each contributing its own presence and percentage to the particularity of the whole.

AOC Châteauneuf-du-Pape red: Up to 13 grape varieties can be used in the composition of red winesp

And white Châteauneuf-du-Pape! There are 5 possible grape varieties: Grenache blanc, Roussanne, Bourboulenc, Picpoul and Picardan

List of 18 authorized grape varieties in the Châteauneuf-du-Pape appellation

Grenache (black, gray, white),Syrah, Mourvèdre, Cinsault, Counoise, Clairette (white, pink), Vaccarèse, Bourboulenc, Roussanne, Muscardin, Picpoul (white, gray, black), Picardan, Terret noir.pe

In the appellation, the famous GSM trio (Grenache, Syrah, Mourvèdre), with Grenache dominating in most cases by more than 70%.

Grenache brings structure, richness and ageing potential
Mourvèdre brings tannic power and body
Syrah adds aromatic complexity, color, freshness and finesse

Grenache wraps the tannins of Mourvèdre, Syrah adds aromatic finesse and freshness. The winemaker is free to draw from the collection of grape varieties to make his wines. What's particularly original is that they can be blended as the winemaker sees fit:

A "Châteauneuf-du-Pape" may be 100% Grenache (Château Rayas on sandy soil), or another combining all 13 grape varieties!l

The other grape varieties are said to complement each other, helping to balance the wine according to the dominant character of each grape variety.

Our Châteauneuf-du-Pape Red selection

VIEUX DONJON, WINEMAKER LUCIEN MICHEL

14 ha / 50,000 bottles in conversion to organic farming

Vines > 60 years old / 75% Grenache, 10% Syrah, 10% Mourvèdre and 5% Cinsault

Partial de-stemming / 3 weeks maceration / Fermentation in concrete vats / 12 to 18 months ageing in foudres

Peak drinking 2025 - 2040 Food & wine pairings: fillet of deer with cranberries, lamb tagine with prunes

DOMAINE CHARVIN, WINEMAKER LAURENT CHARVIN

11 ha / 40,000 bottles organic since 2013

Vines > 45 years old 85% Grenache and Syrah then Mourvèdre, Vaccarèse

Whole-bunch harvest / Maceration 3 weeks / Fermentation in concrete/stainless steel vats /Maturation in foudre or concrete vats 12 m min

Peak drinking 2025 - 2050 Wine pairing : Rack of lamb from the salt meadows, Duck à l'orange

CLOS DES PAPES, WINEMAKER PAUL VINCENT AVRIL

32 ha / 65,000 bottles organic farming in 2011

Vines > 60 years old with 75% Grenache, 10% Syrah, 10% Mourvèdre and 5% Cinsault

Partial de-stemming / Maceration 3 weeks / Fermentation in foudre / Ageing 12 to 15 months in foudre

Peak drinking 2028 - 2038 Food & wine pairings: Magret de canard aux figues, Risotto aux truffes

DOMAINE PIERRE ANDRÉ, WINEMAKER JACQUELINE ANDRÉ

16 ha /30,000 bottles organic since 1980 biodynamic since 1992

Vines > 80 years old /80% Grenache, 10% Syrah, 8% Mourvèdre, Cinsault

Whole-bunch harvest / Maceration 4 weeks / Fermentation in concrete vats / Matured 18 to 20 months in vats and casks

Peak drinking 2030 - 2040

Food & wine pairing : Leg of lamb with herbs, Matured rib of beef