A well aged Châteauneuf-du-Pape is one of the great pleasures in life. Young Grenache for me is not something I regularly drink but after a good amount of time in the bottle it can magically turn into something incredible. The Barrot family has been making wine in Châteauneuf-du-Pape since 1690. This is about as old school as it gets. All the grapes get fermented together, whole cluster, old large wood foudres and no fining or filtration. The Barrot’s have a total of 16 hectares over 28 parcels in the region. The vines on average are 50 years in age. Like most producers, they use a large amount of Grenache, around 80%. Syrah mostly finished off the blend. The 1995 was showing some magic with notes of violets, truffles, damp earth, smoky rich fruit and chewy tannins.
Originally posted to instagram.com/culinairegourmet