Châteauneuf-Du-Pape Le Calice De Saint Pierre - Domaine Des Pères De L'Eglise Paulette Gradassi

The Châteauneuf-Du-Pape Le Calice De Saint Pierre, from the pen of Domaine Des Pères De L'Eglise Paulette Gradassi in the Rhône Valley, displays a dense, purple-red color in the glass. The nose of this red wine from the Rhône Valley impresses with aromas of raspberry. Following the bouquet further, notes of smoke, basil, and tobacco emerge.

The Domaine Des Pères De L'Eglise Paulette Gradassi Châteauneuf-Du-Pape Le Calice De Saint Pierre captivates with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As you would expect from such a wine, this Frenchman delights, despite all its dryness, with a most delicate balance. Excellent flavor does not necessarily require a lot of sugar. Powerful and multi-layered, this meaty and silky red wine presents itself on the palate. The finish of this red wine from the Rhône Valley wine-growing region, more precisely from Cotes du Rhone Villages, ultimately convinces with a lovely aftertaste. The finish is also accompanied by mineral notes from the clay- and limestone-dominated soils.

Vinification of the Châteauneuf-Du-Pape Le Calice De Saint Pierre by Domaine Des Pères De L'Eglise Paulette Gradassi

The powerful Châteauneuf-Du-Pape Le Calice De Saint Pierre from France is a cuvée made from the grape varieties Grenache, Mourvèdre, and Syrah. The grapes grow under optimal conditions in the Rhône Valley. Here, the vines drive their roots deep into clay and limestone soils. After being harvested by hand, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in concrete at controlled temperatures. After vinification, the wine is aged for several months on the fine lees before it is finally bottled.

Food recommendation for Domaine Des Pères De L'Eglise Paulette Gradassi Châteauneuf-Du-Pape Le Calice De Saint Pierre

Enjoy this red wine from France best at a temperature of 15–18°C as an accompanying wine to boeuf bourguignon, lamb ragout with chickpeas and dried figs, or vegetable couscous with beef meatballs.

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