Paul Jaboulet ‘Les Cédres’ Châteauneuf-du-Pape
£39.99
In stock
Paul Jaboulet ‘Les Cédres’ Châteauneuf-du-Pape. Châteauneuf-du-Pape, located in the Southern Rhône Valley, has been at the heart of winemaking history since the Avignon Papacy in the 14th century. Known for its sun-drenched terroirs, the region’s diverse soil types, including clay-limestone and gravel, provide the perfect conditions for growing a variety of grapes. Domaines Paul Jaboulet Aîné, founded in 1834, has long been a key figure in the Rhône’s legacy, especially with their renowned Hermitage La Chapelle. Today, under the leadership of Caroline Frey, the estate has embraced organic viticulture, farming 227 hectares across the Rhône and Bordeaux. The blend of Grenache, Syrah, Mourvèdre and Cinsault is hand-harvested and fermented using traditional methods. Aged for 12 months in French oak, it offers a rich expression of the region’s famously complex terroir. Expect notes of red fruits, cedar and pine, with a robust structure that pairs well with venison or beef fillet in a rich sauce. Ideal for drinking over the next 10-15 years..
Description
Paul Jaboulet ‘Les Cédres’ Châteauneuf-du-Pape. Châteauneuf-du-Pape, located in the Southern Rhône Valley, has been at the heart of winemaking history since the Avignon Papacy in the 14th century. Known for its sun-drenched terroirs, the region’s diverse soil types, including clay-limestone and gravel, provide the perfect conditions for growing a variety of grapes. Domaines Paul Jaboulet Aîné, founded in 1834, has long been a key figure in the Rhône’s legacy, especially with their renowned Hermitage La Chapelle. Today, under the leadership of Caroline Frey, the estate has embraced organic viticulture, farming 227 hectares across the Rhône and Bordeaux. The blend of Grenache, Syrah, Mourvèdre and Cinsault is hand-harvested and fermented using traditional methods. Aged for 12 months in French oak, it offers a rich expression of the region’s famously complex terroir. Expect notes of red fruits, cedar and pine, with a robust structure that pairs well with venison or beef fillet in a rich sauce. Ideal for drinking over the next 10-15 years.. . . . .
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