Château La Nerthe is one of the oldest estates in Châteauneuf-du-Pape and extends over 220 acres around the castle. The terroir is typical for the region with vineyards that run along a slope with sandy-clay soils. On the surface there is a layer of the famous galets (large, round, well-worn stones that originated in the Alps) having been carried down to Rhône by the glaciers of previous ice ages. The farther down the slope the more these stones dominate.

All 13 of the permitted primary varietals are planted here. Grenache dominates 62% of the vineyards and the average vine age is over 40 years old. The grapes are hand picked and sorted on tables. The grapes are then put into vats for 18 to 21 days with regular pump overs and punch downs; tasting the must everyday during fermentation to ensure the best extraction of the berry compounds. At the end the wines are racked into oak vats for malolactic fermentation. When this second fermentation is complete, the cuvée will be racked in big casks and barrels for 12 months before blending. Bottling takes place 6 months later.

93 Points
Wine Spectator
2016 vintage
93 Points
Blue Lifestyle
2016 vintage
Harvest Note
Château La Nerthe experienced a perfect winter with mild temperatures. That turned into a perfect spring, which benefited from rainfalls free of frost and plentiful water reserves. It was a very hot summer. The Southern Rhône Valley was among the luckiest regions that year, particularly protected throughout the year from harsh weather compared to other areas in France. This all lead to a most exceptional vintage. Certainly their best vintage since the legendary 1990 vintage.
Tasting Note
The dark, deep, inky color of the wine shows immediately, stemming from the concentration of the vintage. Nose of blackcurrants, black tea and dried flowers stands out. The mouth is rich, fruity and velvety with an incredibly layered tannic structure. The wine is balanced and pure with strong intense and incredibly long aging potential.
Food Pairing
To drink with lamb or beef stew with ‘grand veneur’ sauce, duck fillet.
Technical Data
GRAPES: 37% Grenache Noir, 29% Syrah, 27% Mouvèdre, 7% Cinsault
APPELLATION: Châteauneuf-du-Pape AOC
PH: 3.67
ACIDITY: 4.77 g/l
ABV: 15%
AGING: 12 months in a combination (50/50) of small French oak barrels and large French oak casks
Unique Selling Points
  • Produced by one of Châteauneuf-du-Pape’s oldest and most storied estates
  • Certified AB Organic
  • Estate grown, hand harvested, estate bottled
  • Average vine age – 40 years

About the Grape

Cinsaut
Ripe and meaty over elegant, with rose and almond notes, Cinsault’s relatively low tannins typically relegate it to blends with other varieties, as with Châteauneuf-du-Pape and Tavel Rosé.
Grenache
Grenache is loaded with dense, lusty aromas and flavors of black cherry, blackcurrant, jam, pepper and licorice, with a palate-coating texture and high alcohol.
Mourvèdre
Mourvèdre makes big, meaty, rustic wines high in alcohol, acidity and tannin, with moderate black fruit characters. Shows aromas and flavors of wild Provençal herbs, leather, mushrooms and barnyard.
Syrah
Syrah has seductively dense, rich, chewy black berry aromas and flavors, with notes of tar, wood smoke, bacon, leather, chocolate, and sometimes violets. The tannins are firm yet elegant.
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