The 2010 Chateauneuf du Pape Haute Pierre, a blend of 65% tank-aged Grenache and 35% barrel aged-Syrah, is drinking beautifully at present. Offering copious aromas of black cherry jam, cassis, licorice, forest floor, spring flowers and bouquet garni, this full-bodied, dark purple-colored wine will benefit from several more years of cellaring. It will last for 15+ years.
Dark garnet color. Vibrant, complex nose with scents of spice (nutmeg, black pepper), leather and richred fruit. In the mouth, full-bodied with concentrated flavors, good tannins, and abundant fruitiness.Can easily be kept 10 years or more.
Wine Maker Notes
After harvest, the grapes are crushed, destemmed and fermented in open cement tanks for 12 days.Maceration lasts 8 to 10 days to obtain high extraction of flavors and carbolic acid. After pressing, malolacticfermentation takes place in the tanks, followed by 11 to 18 months of aging in large oak casks. Afterblending, the wine rests an additional year in-bottle before release.
COMPOSITION: 90% Grenache, 5% Syrah, 3% Mourvedre, 3% Carignan
An easy-drinking red, the perfect match with hearty stews, red meats and game, and strong cheeses.
Located between Avignon and Orange, wines from the Chateauneuf-du-Pape appellation are among themost prestigious of the southern Rhone. These blended wines are made from grapes grown in the region’shills of red clay covered with quartz pebbles. A negociant wine, the Delas Chateauneuf-du-Pape rouge ismade with grapes purchased from growers with whom the winery has worked for decades.