Vieux Télégraphe Châteauneuf-du-Pape Rouge ‘La Crau’ 17

$107.99

Description

Vieux Télégraphe Châteauneuf-du-Pape Rouge ‘La Crau’ 17

94 pts – Wine Advocate

96 pts – James Suckling

“Immediately a sense of darker fruit in this vintage. Some stony, chalky elements, as well as dried violets and roses. Very compelling, fleshy palate with powerful black fruit and plums and thick, but smooth tannins that will carry it in the cellar. Barrel sample.” Aug 2018

“One cannot think of Châteauneuf-du-Pape, the most celebrated cru of the Southern Rhône, without thinking of Domaine du Vieux Télégraphe. The Brunier family is legendary in its own right, having been rooted to the enigmatic plateau known as “La Crau” for over one hundred years. The wines of Vieux Télégraphe evoke the concept of terroir in its purest form: they reflect their dramatic climate, the rough terrain that defines the soil, their full sun exposure at a higher altitude, the typicity of the varietals with an emphasis on Grenache, and of course, the influence of their caretakers, the Brunier family. For many, La Crau is Châteauneuf-du-Pape’s grandest cru.

The AOC for Chateauneuf-du-Pape is in the Rhone Valley stretching from Orange to Avignon. Domaine Vieux Telegraphe was founded in 1895, and takes it name Vieux Telegraphe (Old Telegraph) from a rocky plateau of the Domaine where in 1792 M. Chappe, the inventor of the optical telegraph, installed a relay tower.”
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.

AREA:

123.5 acres.

SOIL AND SUBSOIL:

molasse from the Miocene epoch (1-1.5m in depth) sitting on a thick layer of clay with high stone content, and covered by the pebble blanket of Alpine diluvium generally known as “galets roulés”.

GRAPE VARIETIES:

65% Grenache Noir, 15% Mourvèdre, 15% Syrah, Cinsault, Clairette and sundry others 5%.

VINE AGE:

70 years on average.

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.

PERSONALITY AND AGEING:

a classic red Châteauneuf-du-Pape, very fine and elegant. The best vintages will age for 25 years and more.

SERVING TEMPERATURE: 17°C.