Chante Cigale Châteauneuf-du-Pape Rouge

£26.75
Chante Cigale Châteauneuf-du-Pape Rouge

Complexity, richness and elegance. Quality, quality, quality!

Specifications

Country, Region
France, Rhone
Grape
Grenache 65%, Syrah 20%, Mourvèdre 10%, Cinsault 5%
Vintage
2016
ABV
15%
Food friend
Hot-pot
Vegan
Vegetarian

Additional Details

Tasting Notes

The wine has lots of warm black fruit and plum aromas, with cinnamon, spices, pepper and a hint of vanilla. The palate is concentrated with damsons, red fruit, spice and stony minerality with a very elegant and warm finish. The mouth is initially very silky but gives way to some mouth watering acidity and firm tannins.

Producer details

Domaine Chante Cigale, located within the village of Chateauneuf-du-Pape, has been owned and operated by the Sabon Favier family for several generations. Consisting of 102 acres of land classified Châteauneuf-du-Pape, the wines produced from this Domaine can be considered as classic, wellmade, reasonably priced Châteauneufs. Recently Christian Favier the father released the reins to his son, Alexandre, who is fast becoming new rising star of Châteauneuf-du-Pape. Despite only being in his early 20's he has been lauded by notable journalists Steve Danzier in the US and Jancis Robinson, UK. Despite Chateauneuf being known for its red wine production, the area also crafts award winning white wines. The Domaine Chante Cigale produces 5 times more white wine than the other producers in Châteauneuf and it's Chateauneuf-du-Pape Blanc has won several gold medals in Orange and Paris.

In the vineyard

The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large peebles ('galets') found in this area, which naturally keep yields low. The vines are over 45 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with selective sorting of the grapes.

In the winery

The grapes undergo a traditional long 'cuvaison' at quite high temperature and with extended maceration on the skins (25-28 days to extract plenty of colour, fruit and tannins. This is followed by ageing for between 14-18 months in 'foudre' (large oak barrels), with 10% in new barrels and 30% in concrete vats.

Food Recommendations

Try with traditional lamb or lentil and vegetable moussaka, and any rich hot-pot that heavily features 'herbes de Provence' or similar aromatic herbs.

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£26.75

Delivery

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12 bottles minimum
Within 20 miles of Hattersley Wines, Bakewell, Derbyshire

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