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) which were carried down to the 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. Grenache dominates 62% of vineyards and the average vine age is over 40 years old. The grapes are hand picked and sorted on tables. They are then put into vats for 18 to 21 days with regular pump overs and punch downs. The must is tasted every day during fermentation to ensure the best extraction of the berry compounds. Maceration lasts an additional 18 to 20 days and at the end they are racked into concrete tanks for malolactic fermentation. Once this second fermentation is complete, the cuvée is racked in large French oak casks ('Foudres') and aged for 12 months before blending. This special re-release has been stored in the winery's cellar for the last 10 years.

92 Points
2010 vintage
92 Points
Wine Advocate
2010 vintage
Harvest Note
Winter 2009-2010 was particularly cold and wet in the South of France, unusual for this region, with two snowfalls in Châteauneuf-du-Pape (January 8th with 12 inches and March 7th with 8 inches). Spring was wet, typical for that time of year, but with temperature fluctuations and mistral blowing. This caused late bud burst and flowering, the result was a major coulure. From mid-June there was an intense drought that lasted until early September. There were very hot temperatures during the day but fortunately cooler at night. This was perfect for aromas and polyphenols’ synthesis in the grape skin. The vines were not affected by the drought, thanks to the large water reserve the soil had accumulated all winter. Harvesting started on September 1st, 2010. The grapes were perfectly preserved, but like in many other properties in Châteauneuf-du-Pape, the crop was 20% less than usual due to the poor flowering.
Tasting Note
This elegant and modern wine shows ripe dark berries with a touch of 'garrigue' and pepper. The mouth is round with silky tannins, sweet spices and ripe and overripe dark fruits, cherries and blackberries. Enjoyable now, but can also be aged for an additional 10 to 20 years.
Food Pairing
Oven-roasted leg of lamb, wild boar stew and duck parmentier.
Technical Data
GRAPES: 42% Grenache Noir, 39% Syrah, 15% Mouvèdre, 4% Cinsault
APPELLATION: Châteauneuf du Pape AOC
PH: 3.59
ACIDITY: 5.28 g/l
ABV: 14.5%
AGING: Aged in large casks for 12 months
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
  • Perfect for celebrating 10 year anniversaries

About the Grape

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 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 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 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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