Châteauneuf du Pape

Clos Saint-Jean
Picture of Châteauneuf du Pape

Fiche Technique

Color
Red
Format
Bottle 75cl
Year
2021
From one of the southern Rhône's most respected family estates, this 2021 red comes from old Grenache vines rooted in the famous galets roulés and sandy soils of the Crau and Pignan plateaus. Low yields, careful hand-harvesting and a gentle vinification let the fruit do the talking. Expect a generous nose of black cherry, kirsch, garrigue herbs and warm spice, followed by a silky, full-bodied palate with ripe tannins and a long, sun-soaked finish. Drink it now with slow-cooked lamb, beef daube or a mature cheese board, or tuck it away for a decade – it'll reward your patience beautifully.
38.08 € incl tax

-5% for 6 identical bottles

36 in stock

Wine name: Châteauneuf-du-Pape 2021

Vintage: 2021

Producer: Clos Saint-Jean

Grape varieties: Grenache 75%, Syrah 10%, Cinsault 10%, Vaccarèse and Muscardin 5%

Region: Rhône Valley, Southern Rhône

Appellation: Châteauneuf-du-Pape AOC

Type of vinification: Hand harvesting, sorting at the winery, mostly whole-cluster fermentation with indigenous yeasts in concrete tanks, gentle pump-overs, ageing for 12 to 18 months in concrete vats, foudres and a small proportion of demi-muids, bottling without fining and with light filtration

Maceration: Traditional maceration of 20 to 30 days at controlled temperature

Colour: Deep ruby red with purple glints

Bouquet: Ripe blackberry and black cherry, kirsch, garrigue herbs, liquorice, violet and a touch of warm stone and black pepper

Palate: Full and generous attack, silky and fleshy texture, ripe red and black fruit, sweet spice, fine chalky tannins and a long, fresh, savoury finish

Alcohol content: 15% vol.

Soils: Sandy soils of La Crau and Le Grand Pierre, red clay and rolled pebbles (galets roulés) over a limestone subsoil

Farming: Sustainable viticulture, ploughing, no insecticides, low yields of around 25 to 30 hl/ha, vines with an average age of 50 years

Ageing potential: 10 to 15 years from the vintage

Food pairing: Roast lamb with herbs, beef daube, grilled red meats, game birds, mushroom risotto, aged hard cheeses

Serving temperature: 16 to 18°C, decanting for one hour recommended

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