châteauneuf-du-pape

CLASSIC RED

2008

THE TERROIR

The Domaine de Nalys stretches over about fifty hectares of vines spreads over three large blocks of a similar size and three main types of soil: “Nalys” where the cellars are located (locally known as Grand Pierre on the agricultural maps), is situated right on the edge of some limestone called Comtat red sandstone and on the edge of safres, a soft sandstone.

“La Crau” and the “Bois Sénéchal” (officially locally known as Bois Sénéseau on the land register), are made up of soils derived from old pebbly alluviums from the Rhône River; these are the famous round pebbles that have made Châteauneuf-du-Pape so well known.

Grenache dominates (56%) and Syrah follows (23%). Next come the six other varieties (21%): Counoise, Mourvèdre, Cinsault, Muscardin, Vaccarèse and Black Terret.

VINIFICATION & AGEING

Picking is done entirely by hand. The grapes are sorted twice in hopper and on vibrating tables, and then partly de-stemmed before being vinified in thermo-regulated stainless-steel vats. The length of fermentation varies from 20 to 30 days with a careful control of temperatures (28-30°C) and daily pumping over. Maturation lasts approximately 18 months partly in concrete vats and partly in wood. We use different types of barrels: large tuns, demi-muids and smaller barriques.

TASTING

“Delicate and meaty at once, this contrasts sweet, high-toned oak scents with dark, earthy fruit. It’s a touch heavy, but not so much as to take away from its enjoyment with braised beef on a cold winter’s night.”
Frank-Lin Wine & Spirits, San José, CA (January 2011)

SERVING ADVICE

Pour in large glasses at 16-17°C (61-64°F).
To enjoy with a piece of lamb in a marinade with cep mushrooms, a roast beef with its cooking juices, a roasted woodcock and mature cheese (farm brie, epoisses, maroilles).

Delicate and meaty at once, this contrasts sweet, high-toned oak scents with dark, earthy fruit. It’s a touch heavy, but not so much as to take away from its enjoyment with braised beef on a cold winter’s night.
89/100 points

Franck Lin
Wine & Spirits (January 2011)

15/20 points

Gault & Millau (2011)

Rated 15.5/20 Points

Wine & Business Club Guide 2012

Bronze medal

Hong-Kong Wine & Spirit Competition 2010

Silver Medal

Concours Mondial de Bruxelles 2010