Domaine Du Vieux Telegraphe Chateauneuf Du Pape Rouge 2018 750ml

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$113.00

94-96 points Wine Advocate

Outer quote mark The final blend of the 2018 Chateauneuf du Pape La Crau will include 60% to 65% Grenache, 15% each Mourvèdre and Syrah, with the remainder Cinsault. Boasting complex scents of roses, black tea, raspberries and cherries on the nose, it follows that up with a full-bodied palate that’s silky and airy in texture yet flavorful and tremendously long on the finish. It fits perfectly with the Brunier’s stated goal of pursuing elegance. The quality and consistency of the wines here largely speak for themselves. While the focus has always been on producing high-quality wines, what that means has been refined over the years, with an increasing emphasis on terroir expression and inherent elegance. Introduced in 2011, the Piedlong bottling reflects this, coming almost entirely from that lieu-dit. Unfortunately, those Grenache vines didn’t fare well under the mildew onslaught in 2018, and there’s no 2018 Piedlong. Such are the perils of a terroir-based approach. (JC)

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SKU: 432-761503633217 Categories: , , Tags: , , , , ,

Description

Domaine du Vieux Télégraphe has been run by our family, the Brunier family, for six generations – since 1891 to be precise. The estate’s vineyards, 60 years old on average, are planted on the celebrated Plateau of La Crau, a site renowned for grape-growing in Châteauneuf-du-Pape. This terroir imparts to our wines a highly distinctive minerality, as if they have been filtered through the thick layer of large pebbles left behind when the Alpine glaciers melted, long before the Rhône Valley formed.

Additional information

Weight 3 lbs
Location

The stony Plateau de la Crau,
in the south-east of the appellation, where
the villages of Bédarrides, Châteauneuf-du-Pape
and Courthézon meet.

Vinification

Grapes are hand-picked, with
double sorting at the vine, then a third sorting in the
winery. Gentle pressing and selective destemming,
followed by 30-40 days’ traditional fermentation
in temperature–controlled stainless-steel and
wooden vats. Pneumatic pressing, then systematic
malolactic fermentation.

Maturation

20-22 months in French oak
foudres (60hl). Bottled unfined and unfiltered,
then released at 2 years.

Serving

17C

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