Châteauneuf du Pape
Les Cedres 2006
Red Wine
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DESCRIPTION
History:
This is the most famous appellation of the southern Rhône and also one of the best-known in France and abroad. Its rise to fame goes back to the presence of the papal seat in Avignon from 1309 to 1376. It was Pope John XXII who developed the château, which is today in ruins.
Soil:
Very stony, essentially composed of pebbles and sandy red clay.
Grape Variety:
70% Grenache ; 15 % Cinsault ; 10% Syrah ; 5 % Mourvèdre.
Age of the vines:
45 years.
Vinification:
Traditional vinification, alcoholic fermentation under controlled temperatures. Long vatting of 3 weeks.
Ageing:
12 months in oak barrels.
Yield:
35 hl/ha.
Tasting:
Colour:
Deep ruby red colour with very thick legs.
Bouquet:
Complex, intense notes of macerated red berries, blended with sweet spices and a final hint of garrigue (Mediterranean vegetation).
Palate:
Powerful and warm attack, with a spicy, hot finish.
Matching Food and Wine:
Noisettes of venison with sauce grand veneur
Fillet of beef with cèpes cream
Sautéd veal kidneys infused with lime
Serving Temperature:
15 to 17°.
Best enjoyed within:
10 to 20 years.
Margaux
Prieure Lichine 2006
Red Wine
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DESCRIPTION
History:
Alexis Lichine bought the vineyard in 1951 and work began to group and reconstitute the property on the ideal slightly-rising ground. The winery currently employs Stéphane Derenoncourt as its consulting oenologist.
Soil:
Essentially made up of gravel deposited by the river during successive glacial floods in the Quaternary era. Streams resulting from the floods then cut up these sedimentary soils into well drained mounds, which today look out over the Gironde estuary.
Grape Variety:
60% Cabernet Sauvignon ; 37% Merlot and 3% Petit Verdot
Age of the vines:
66 years.
Vinification:
Since 1999, many technical improvements have been adopted. The winery is now working with 34 concrete vats from 80 to 120 hectoliters allowing to improve the plot selection. The main vatroom is equipped with a pneumatic pigeage machine, and the reception area has been modernized to allow gravity vatting.
Ageing:
12 months in oak barrels.
Yield:
35 hl/ha.
Tasting:
Colour:
Deep brick red colour with very thick legs.
Bouquet:
Complex, spring flowers, forest floor, sweet black currants, and earth.
Palate:
Blackberry, currant and mineral lead to a medium-to-full body, with ripe tannins and a caressing finish.
Matching Food and Wine:
Noisettes of venison with sauce grand veneur
Fillet of beef with cèpes cream
Sautéd veal kidneys infused with lime
Serving Temperature:
15 to 17°.
Best enjoyed within:
15 to 20 years.