CHATEAUNEUF-DU-PAPE "La Tiare du Pape" 1999

click on one of the vintages below for further information

1999  

In the 14th century when popes moved in Avignon, they used to spend summer time in Châteauneuf-du-Pape, this is why the village was named after their name. The popes' castle ruins still overhang the village. They promoted (allowed the development of) the vineyards and wine production, especially under John XXII reign. Referring to this story this cuvee's name is “La Tiare du Pape” meaning the pope's crown.
Châteauneuf-du-Pape is the jewel and the roots of Maison Bouachon, established more than a century ago in the summer papal residence.

On this terrain, the 13 appellation grape varieties take on a specific maturity, giving the wines their mineral and stewed fruit flavours. From the different authorised grape varieties, 3 princ iple varieties are present: the Grenache (60%), the syrah (30%), the Mourvèdre (approximately 7%), and other typical grape varieties (making up 3%, such as Counoise, Terret noir, Muscardin and Vaccarèse).

Several kilometers to the north of Avignon, on the rocky, sun-scorched hills and terraces swept by the Mistral, is the famous vineyard of Châteauneuf du Pape. Plots which are harvested for « La Tiare du Pape » are followed up all over the year by our technicians and oenologist, respecting special schedule of conditions. The soil is made with clay and limestone mixed cover up with quartz round stones. The Alpine diluvium (quartz stones) have a heatregulating effect: they store up the heat of the day and return it during the night, creating a wellknown furnace effect.

The processing consists in selection of parcels: old Grenache (70 years old) and others younger (30-40 years old), best exposures, low yields. Grapes are harvested by hands and rigorously sorted out. Each grape variety is vinified separately after total de-stemming. Long vatting (3-4 weeks) are done with frequent pumping over and daily control (analysis-tasting). Temperature is controlled in order to afford the optimum extraction of colour and aromas.
We age the wine in French oak barrels and in wooden tun during 12 months before the blending. We also keep the wine in bottles during several months in our cellar, at good temperature and no light before selling.

Visual: Ruby colour with grenat tints. 
Nose: Elegant and concentrated, flavour of little Smell: berries black and red squash (cherry and plum).
Palate: The attack is frank, mixing beauty and struture with notes of dry fruit (almond, nut). Ample with well integrated tannins, a great freshness and length. Ageing: This is a keeping wine (Vin de garde) by excellence. It may be kept from 8 to 10 years or be drunk as a young wine.

Maximum 16 degrees. Let the wine breath in the decanter one hour before drinking.

In 1999, the vintage is a very well-balanced one with silky tannins.