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Alain Jaume - Chateauneuf du Pape - Domaine Grand Veneur - Le Miocene - red - 2019 - 750 ml

Alain Jaume - Chateauneuf du Pape - Domaine Grand Veneur - Le Miocene - red - 2019 - 750 ml

$74.80
Free delivery above any 6 bottles

WHAT THE CRITICS ARE SAYING

91-93pts Jeb Dunnuck: “the 2019 Chateauneuf Du Pape Le Miocene (70% Grenache, 20% Syrah, 10% Mourvedre) reveals a dense purple hue as well as a great nose of black raspberries, jammy blackberries, toasted spices, licorice, and Provençal herbs. This fleshy, soft, yet nicely concentrated beauty has terrific ripeness yet stays lively and fresh. It’s a no brainer from this great estate.”

OUR NOTES

In the 14th century, during their stay in Avignon, the popes built a papal castle in Chateauneuf-du-Pape. Impressed by the area's exceptional “terroir”, they planted vineyards around the castle on terraces covered with smooth rounded pebbles. The Domaine dates back to 1826, having been founded at that time by Mathieu Jaume. Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons: Sebastien and Christophe.

Grand Veneur is one of the most brilliant estates in Chateauneuf du Pape. The impeccable attention to detail in the vineyards, the meticulous vinification, and the careful bottling benefit every consumer.

TECHNICAL SHEET

Soil type: Plots are located northern part of Chateauneuf du Pape and the vines are grown under organic process. The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.

Grape variety: Grenache noir mostly, Syrah, Mourvedre…

Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.

 

Colour: Red