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| Name: |
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Domaine du Grand Tinel Chateauneuf-du-Pape |
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Where it's from:
France, Rhone, Chateauneuf-du-Pape
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| Price per case: |
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£224.90
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| Bottles per case: |
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12 x 75 cl |
| Style: |
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Powerful Reds |
| Description: |
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A classic Chateauneuf-du-Pape blend including Grenache, Syrah, Cinsault, Mourvedre and Counoise aged in oak between 12 and 24 months depending on the vintage. Elie Jeune owns Domaine du Grand Tinel an Estate of more than 70 hectares in Chateauneuf du Pape. He regularly scores 90 or more from Parker and produces classic, old-school, quality Chateauneuf. (12 x 75 cl)
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| Region: |
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France, Rhone, Chateauneuf-du-Pape |
| Producer: |
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Domaine du Grand Tinel |
| Product ID: |
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70612 |
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Domaine du Grand Tinel Chateauneuf-du-Pape
Description: A classic Chateauneuf-du-Pape blend including Grenache, Syrah, Cinsault, Mourvedre and Counoise aged in oak between 12 and 24 months depending on the vintage. Elie Jeune owns Domaine du Grand Tinel an Estate of more than 70 hectares in Chateauneuf du Pape. He regularly scores 90 or more from Parker and produces classic, old-school, quality Chateauneuf. (12 x 75 cl)
Price: £224.90
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Chateau de Beaucastel Chateauneuf du Pape AC
Description: The result of the effort and innovation of three generations of the Perrin family is clearly evident when one has the pleasure of tasting a good vintage of Chateau de Beaucastel at its peak. If one word can describe the red wines of Beaucastel it must be 'pure': pure because they are the natural expression of the earth and the grapes from whence they came. In this case the vineyard is a patchwork of all 13 permitted grape varieties covering 70 hectares in all. The thirteen grape varieties of the Chateauneuf-du-Pape appellation are used in this wine with a strong percentage of Mourvedre and Grenache , Syrah 10%, Counoise 10% Cinsault 5% and the rest divided up among the remaining grape varieties: Vaccarese, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne. The Grenache and the Cinsault give the wine its colour, intensity and softness. The Mourvedre, Syrah, Muscardin and Vaccarese give the wine its renowned ageing potential and dark, classic character. While the Counoise, Picpoul and so on give a certain freshness, fragrance and aromatic quality. The soil is the same porous, aerated blanket of Alpine diluvium on a base of Miocene marine limestone that exists elsewhere on the estate. The vines are on average 50 years old and yields are never more than 30 hectolitres per hectare and often much less. It is a vibrant and healthy vineyard due to years of organic cultivation and close monitoring of the needs of each vine. This has produced a dark ruby red coloured wine showing a slight hint of purple at the rim. The nose is full of spice, and deep black berries while the mouth has a fresh attack, lingering in the total taste of the wine, fresh berries and tannins present. (12 x 75 cl)
Price: £429.00
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Chateau de Beaucastel Chateauneuf du Pape AC
Description: The result of the effort and innovation of three generations of the Perrin family is clearly evident when one has the pleasure of tasting a good vintage of Chateau de Beaucastel at its peak. If one word can describe the red wines of Beaucastel it must be 'pure': pure because they are the natural expression of the earth and the grapes from whence they came. In this case the vineyard is a patchwork of all 13 permitted grape varieties covering 70 hectares in all. The thirteen grape varieties of the Chateauneuf-du-Pape appellation are used in this wine with a strong percentage of Mourvedre and Grenache , Syrah 10%, Counoise 10% Cinsault 5% and the rest divided up among the remaining grape varieties: Vaccarese, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne. The Grenache and the Cinsault give the wine its colour, intensity and softness. The Mourvedre, Syrah, Muscardin and Vaccarese give the wine its renowned ageing potential and dark, classic character. While the Counoise, Picpoul and so on give a certain freshness, fragrance and aromatic quality. The soil is the same porous, aerated blanket of Alpine diluvium on a base of Miocene marine limestone that exists elsewhere on the estate. The vines are on average 50 years old and yields are never more than 30 hectolitres per hectare and often much less. It is a vibrant and healthy vineyard due to years of organic cultivation and close monitoring of the needs of each vine. A dark, dense coloured wine with a nose of ripe fruit including cherries. Complex yet creamy on the palate, it is showing good tannin structure and well balanced acidity. Supple, yet firm the finish is smooth and long. (12 x 75 cl)
Price: £478.30
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Chateau Fortia TRADITION RED Chateauneuf du Pape
Description: The Domain Chateau Fortia, is one of the oldest of Chateauneuf du Pape. History has it that it used to be an outbuilding of the pontifical castle where the cardinals kept their stables. The domaine took importance when Hercule de Fortia d'Urban took it over.The count of Ripert Monclar wrote in his essay entitled , The Life and Works Of The Marquis Of Fortia of Urban published in 1843 that it was a lovely little hermitage. The lands registry of 1763 offers further proof with the mention of a small farm belonging to the marquis of Fortia maintained on a share-cropping system. However, this Chateau has another important role in history. During the early 20th Century Baron Pierre Leroy, through marriage, became the head of the estate. Due to the deteriorating quality of the Chateauneuf-Du-Pape wines in general, the Baron drew up a charter that became the basis for the AOC wine law system. Today, the Chateau maintains the spirit of the AOC wine laws and after a manual harvesting and a compulsory sorting, , the grapes are transported in small crates in order to ensure their arrival at the cellar in the best of conditions. The harvest is then destemmed and more or less crushed depending to the year; due to differences in maturity the grape-varieties are vinified separatly in 150hl concrete tanks equipped with a cooling system. Vatting lasts 20 to 25 days depending on the year and then the wines are put in 20 to 40hl stock vats to go through a second fermentation and then racked. The various grape-varieties are assembled and put in stock vats for ageing between 12 to 18 months depending on the vintage. The wines are then put in meshed metallic tanks where they are fined and filtered before bottling. Finally, they are stored for several months before release. Classic Chateauneuf (6 x 75 cl)
Price: £125.70
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Chateau Fortia TRADITION RED Chateauneuf du Pape
Description: The Domain Chateau Fortia, is one of the oldest of Chateauneuf du Pape. History has it that it used to be an outbuilding of the pontifical castle where the cardinals kept their stables. The domaine took importance when Hercule de Fortia d'Urban took it over.The count of Ripert Monclar wrote in his essay entitled , The Life and Works Of The Marquis Of Fortia of Urban published in 1843 that it was a lovely little hermitage. The lands registry of 1763 offers further proof with the mention of a small farm belonging to the marquis of Fortia maintained on a share-cropping system. However, this Chateau has another important role in history. During the early 20th Century Baron Pierre Leroy, through marriage, became the head of the estate. Due to the deteriorating quality of the Chateauneuf-Du-Pape wines in general, the Baron drew up a charter that became the basis for the AOC wine law system. Today, the Chateau maintains the spirit of the AOC wine laws and after a manual harvesting and a compulsory sorting, , the grapes are transported in small crates in order to ensure their arrival at the cellar in the best of conditions. The harvest is then destemmed and more or less crushed depending to the year; due to differences in maturity the grape-varieties are vinified separatly in 150hl concrete tanks equipped with a cooling system. Vatting lasts 20 to 25 days depending on the year and then the wines are put in 20 to 40hl stock vats to go through a second fermentation and then racked. The various grape-varieties are assembled and put in stock vats for ageing between 12 to 18 months depending on the vintage. The wines are then put in meshed metallic tanks where they are fined and filtered before bottling. Finally, they are stored for several months before release. A blend of 95% Grenache and 5% Syrah 'exhibits sweet notes of cassis, kirsch, earth, melted liquorice and underbrush.' Robert Parker, Wine Advocate. (6 x 75 cl)
Price: £125.70
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Chateau Fortia CUVEE de BARON Chateauneuf du Pape Rouge
Description: The Domain Chateau Fortia, is one of the oldest of Chateauneuf du Pape. History has it that it used to be an outbuilding of the pontifical castle where the cardinals kept their stables. The domaine took importance when Hercule de Fortia d'Urban took it over. The count of Ripert Monclar wrote in his essay entitled, The Life and Works Of The Marquis Of Fortia of Urban published in 1843 that it was a lovely little hermitage. The lands registry of 1763 offers further proof with the mention of a small farm belonging to the marquis of Fortia maintained on a share-cropping system. However, this Chateau has another important role in history. During the early 20th Century Baron Pierre Leroy, through marriage, became the head of the estate. Due to the deteriorating quality of the Chateauneuf-Du-Pape wines in general, the Baron drew up a charter that became the basis for the AOC wine law system. Today, the Chateau maintains the spirit of the AOC wine laws and after a manual harvesting and a compulsory sorting, , the grapes are transported in small crates in order to ensure their arrival at the cellar in the best of conditions. The harvest is then destemmed and more or less crushed depending to the year; due to differences in maturity the grape-varieties are vinified separatly in 150hl concrete tanks equipped with a cooling system. Vatting lasts 20 to 25 days depending on the year and then the wines are put in 20 to 40hl stock vats to go through a second fermentation and then racked. The various grape-varieties are assembled and put in stock vats for ageing between 12 to 18 months depending on the vintage. The wines are then put in meshed metallic tanks where they are fined and filtered before bottling. Finally, they are stored for several months before release. More concentrated Cuvee with less syrah and more grenache in the blend than the Chateau Fortia Red. This wine is showing great intensity of flavour and beautifully sustained through to the finish. (6 x 75 cl)
Price: £131.05
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Caves Saint-Pierre PREFERENCE Chateauneuf-du-Pape AC
Description: For each vintage, Preference represent the best vintage cuvees from Caves Saint-Pierre and this Chateauneuf du Pape is produced from a blend of Grenache, which gives the wine power and elegance, Syrah with its aromatic pallet, Mourvedre which gives the wine its complexity and delicateness and Counoise with its spicy notes. Great care was taken from the vineyard to the winery where the grapes were separated from the bunches before being crushed, while extraction techniques and pumping over ensured that the finest elements were extracted. The vine varieties were then carefully matured in the storehouses for the period of a year (6 x 75 cl)
Price: £129.60
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Chateau Fortia CUVEE de BARON Chateauneuf du Pape Rouge
Description: The Domain Chateau Fortia, is one of the oldest of Chateauneuf du Pape. History has it that it used to be an outbuilding of the pontifical castle where the cardinals kept their stables. The domaine took importance when Hercule de Fortia d'Urban took it over. The count of Ripert Monclar wrote in his essay entitled, The Life and Works Of The Marquis Of Fortia of Urban published in 1843 that it was a lovely little hermitage. The lands registry of 1763 offers further proof with the mention of a small farm belonging to the marquis of Fortia maintained on a share-cropping system. However, this Chateau has another important role in history. During the early 20th Century Baron Pierre Leroy, through marriage, became the head of the estate. Due to the deteriorating quality of the Chateauneuf-Du-Pape wines in general, the Baron drew up a charter that became the basis for the AOC wine law system. Today, the Chateau maintains the spirit of the AOC wine laws and after a manual harvesting and a compulsory sorting, , the grapes are transported in small crates in order to ensure their arrival at the cellar in the best of conditions. The harvest is then destemmed and more or less crushed depending to the year; due to differences in maturity the grape-varieties are vinified separatly in 150hl concrete tanks equipped with a cooling system. Vatting lasts 20 to 25 days depending on the year and then the wines are put in 20 to 40hl stock vats to go through a second fermentation and then racked. The various grape-varieties are assembled and put in stock vats for ageing between 12 to 18 months depending on the vintage. The wines are then put in meshed metallic tanks where they are fined and filtered before bottling. Finally, they are stored for several months before release. More concentrated Cuvee with less syrah and more grenache in the blend than the Chateau Fortia Red. This wine is showing great intensity of flavour and beautifully sustained through to the finish. (6 x 75 cl)
Price: £131.05
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Maison Bouachon LA TIARE DU PAPE Chateauneuf-du-Pape
Description: The Bouachon family have maintained their stewardship of some of the finest wines in the Rhone since 1898, the Châteauneuf du Pape is the jewel and the roots of Maison Bouachon, established more than a century ago in the papal summer residence. The vineyards are several kilometres to the north of Avignon, on the rocky, sun-scorched hills and terraces swept by the Mistral, is the celebrated vineyard of Châteauneuf du Pape, growing on ground covered in large limestone rocks. The Alpine diluvium have a heat-regulating effect, they store up the heat of the day and return it during the night, creating a well-known furnace effect. The Tiare du Pape meaning the crown of the Pope, originated in the higher terrain above Grès, where the abundance of rounded stones and the clay sub-soil combine to give the wine its structure, concentration and elegance. On this terrain, the 13 appellation grape varieties take on a specific maturity, giving the wines their mineral and stewed fruit flavours. From the different authorised vine varieties, 4 principle varieties are present, grenache , syrah , mourvèdre , and other typical vine varieties making up 3%, such as Counoise, terret noir, muscardin and vaccarèse. Selection of parcels, harvesting by hand, rigorous grape sorting and long traditional maceration periods are the key stages for preparing this vintage. Blending takes place in our cellars, and is the wine is then matured for several months. The has produced a wine with a deep robe, strong purple with amethyst shades. The nose is harmonious and complex, and the taste is fruity , full-bodied and warm, with the presence of the tannins. The finish of the wine develops into notes of mild spices. (6 x 75 cl)
Price: £129.42
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Chateau Fortia CUVEE de BARON Chateauneuf du Pape Rouge
Description: The Domain Chateau Fortia, is one of the oldest of Chateauneuf du Pape. History has it that it used to be an outbuilding of the pontifical castle where the cardinals kept their stables. The domaine took importance when Hercule de Fortia d'Urban took it over.The count of Ripert Monclar wrote in his essay entitled , The Life and Works Of The Marquis Of Fortia of Urban published in 1843 that it was a lovely little hermitage. The lands registry of 1763 offers further proof with the mention of a small farm belonging to the marquis of Fortia maintained on a share-cropping system. However, this Chateau has another important role in history. During the early 20th Century Baron Pierre Leroy, through marriage, became the head of the estate. Due to the deteriorating quality of the Chateauneuf-Du-Pape wines in general, the Baron drew up a charter that became the basis for the AOC wine law system. Today, the Chateau maintains the spirit of the AOC wine laws and after a manual harvesting and a compulsory sorting, , the grapes are transported in small crates in order to ensure their arrival at the cellar in the best of conditions. The harvest is then destemmed and more or less crushed depending to the year; due to differences in maturity the grape-varieties are vinified separatly in 150hl concrete tanks equipped with a cooling system. Vatting lasts 20 to 25 days depending on the year and then the wines are put in 20 to 40hl stock vats to go through a second fermentation and then racked. The various grape-varieties are assembled and put in stock vats for ageing between 12 to 18 months depending on the vintage. The wines are then put in meshed metallic tanks where they are fined and filtered before bottling. Finally, they are stored for several months before release. Classic Chateauneuf (6 x 75 cl)
Price: £131.05
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Domaine St. Benoit GRANDE GARDE Rouge Chateauneuf-du-Pape
Description: From the domaine's oldest vines this shows surprising richness for the vintage. Inky purple colour in a seductive, forward style with blackberry, raspberry and cherry fruit and intense spiciness. (12 x 75 cl)
Price: £252.30
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Pierre Andre Chateauneuf-du-Pape AC
Description: Organic. The second of two wonderful vintages from Pierre Andre. More intense than the 1996, this is a wine with a long and distinguished future ahead. Stunning depth of spicy cassis fruit with a long, peppery finish. The 1995 vintage was the best in the Rhone Valley since 1990. (12 x 75 cl)
Price: £260.06
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Chateau Mont-Redon Grenache/Syrah/Mourvedre Chateauneuf du Pape
Description: All of the permitted 13 varieties are grown on the estate and vinified separately before partial aging in oak and a final blend or assemblage a year after the vintage. The wines of Mont-Redon are intensely fruity when young but are made to age, showing a complex gamey character, a textbook Chateauneuf with spice, warmth and sweet raisiny fruit. (12 x 75 cl)
Price: £191.88
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Domaine Chante Cigale Chateaneuf-du-Pape Rouge AC
Description: The domaine of Chante Cigale encompasses 40ha along the left bank of the Rhone, between Orange and Sourgues, on a variety of soils which contain a high proportion of 'galets'. These are the large stones which warm up during the day, releasing their heat at night to ensure the grapes achieve maximum ripeness. Planting is predominantly Grenache with some Syrah and small percentages Mourvedre and Cinsault. Christian Favier's family have tended the estate for five generations and believe that respect for tradition is the best way to guarantee quality. The grapes that have been carefully sorted in the vineyards are brought to the cellars. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems . After the grapes are de-stemmed, the grapes are then lightly crushed. This was done in the past days by foot treading. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverised. The resulting issue of juice, skin, pulp, and pips, is gently pumped into the vats. The must starts to ferment thanks to the natural yeast present in the vineyard, or a cultured yeast being added to the must. The fermentation lasts on the average about five days. The wine remains in the vat in contact with the skins and pips for about ten days . The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. These bacteria convert one of the natural acids known as malic into a less harsh one known as lactic acid. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the Grand Vin. By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask. Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins. (6 x 75 cl)
Price: £105.68
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Joseph Phelps Vineyards BACKUS Napa Valley California
Description: Founded in 1972, Joseph Phelps Vineyards is an independent, estate-based winery located outside of St. Helena. Perched on a knoll in bucolic Spring Valley, the graceful redwood winery overlooks vineyard-studded hills, the town of St. Helena and the Mayacamas Mountains to the west. Long known for his innovative spirit and passion for quality, Joe Phelps pioneered a number of 'firsts' in the early years of the winery. The 1974 Insignia — released in the spring of 1978 — was the first Bordeaux-style blend produced in California under a proprietary label. The release of the 1974 Syrah in 1977 sparked industry-wide interest in a remarkable French varietal whose plantings in California had disappeared and been virtually forgotten for over half a century. And in 1990, after years of research, a whole new family of Rhone-style wines was introduced which today includes Syrah, Viognier and a Chateauneuf-du-Pape style blend called Le Mistral. This Red is a blend of 100% Cabernet Sauvignon from the estate-owned Backus Vineyard in Oakville. Once the grapes were harvested at an average 24.5o Brix, they were fermented in stainless steel tanks, and aged 23 months in new French oak barrels before being bottled. The first Backus Cabernet Sauvignon was produced in 1977 from a 6.75 acre parcel leased from Marian Backus, and even then Phelps believed this steeply-terraced hillside vineyard with its brick-red soil was capable of producing outstanding wines. Subsequent vintages, especially during the 90’s, confirmed their belief, and when the entire 45-acre parcel was offered for sale in 1996, Joseph Phelps enthusiastically bought it. Extremely balanced, concentrated and flavourful fruit were used in this Cabernet Sauvignon. Showing trademark flavours of chocolate, berry and mineral, its silky texture and, perhaps most distinctive, powerful, sweet tannins deliverr through to the finsh. (6 x 75 cl)
Price: £808.96
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Charles Melton NINE POPES Barossa Valley South Australia
Description: The Barossa Valley Nine Popes is a blend of 54% Grenache, 44% Shiraz and 2% Mourvedre. It is deep coloured, with wonderful musky Grenache and just a touch of spicy, leathery Shiraz perfumes on the nose. A relatively cool vintage, with milder, wetter weather before harvest, this has resulted in a more perfumed, elegant wine than the drought year of 2003. It has a long length, with spicy blackberry perfumes on the finish. This was an excellent vintage for the Grenache in this blend and its quality shines through. Charles Melton Wines has produced premium Barossa red wines since 1984. Charlie and a small band of Barossa winemakers turned their winemaking efforts to what were then considered a couple of unfashionable varieties: Shiraz and Grenache. These wines were initially styled on those from the Rhône but are now considered leading examples of the varieties in their own right. Probably one of the only wine titles to grow out of linguistic incompetence, the origin of ‘Nine Popes’ is an interesting one! Once Charlie had settled on a Rhone blend, he decided to name the wine after the world's most famous wine from the southern Rhone, Châteauneuf du Pape. The problem was that his French skills were somewhat sketchy and he thought that Châteauneuf du Pape meant home of the ‘Nine’ popes. This wine is sealed under Stelvin closure to ensure it reaches you in perfect condition. (6 x 75 cl)
Price: £130.06
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