Chateauneuf-du-Pape 2011- Chante Cigale 14% 150cl

Chateauneuf-du-Pape 2011- Chante Cigale 14% 150cl

Key Info

Type Red
Country France
Region Rhone Valley
Vintage 2011
Style Red- Full-bodied
Strength 14%

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The 2005 Chateauneuf du Pape is a beauty! It has a deep ruby/purple color and an exuberance of classic Provencal aromatics of garrigue and kirsch-like fruit intermixed with some blacker fruits, ground pepper, incense, roasted herbs and loamy soil notes. Medium to full-bodied, richly fruity, it has soft, silky tannins and decent acidity. This is a super Chateauneuf du Pape to drink now and over the next 10-12 years.

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 Chteauneuf-du-Pape, the wines produced from this Domaine can be considered as classic, wellmade, reasonably priced Chteauneufs. Recently Christian Favier the father released the reins to his son, Alexandre, who is fast becoming new rising star of Chteauneuf-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 Chteauneuf 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 Carbires (close to Chteau 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

Lovely with lamb, rich and herby meat casseroles or rare steak.