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M. Chapoutier La Bernardine Rouge
AOC Châteauneuf-du-Pape, Rhône
Tasting Notes
A complex but subtle nose with aromas of blackcurrant and plum followed by roasted coffee, cinnamon and morello cherry. On the palate it is spicy and fruity.
Food Pairings
Grilled and roasted red and white meats, including leg of lamb or garlic roasted chicken. Vegetarian moussaka with lentils is also an excellent choice.
Winemaking Notes
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of colour and tannins.
Vineyard Notes
Quaternary period terraces with large, round pebbles, emanating from the former Rhône riverbed, on the surface. There are several terroirs in Châteauneuf-du-Pape composed of large, round pebbles, Miocenian safres and Villafrancian terraces on clay matrix.
Tasting Notes
A complex but subtle nose with aromas of blackcurrant and plum followed by roasted coffee, cinnamon and morello cherry. On the palate it is spicy and fruity.
Food Pairings
Grilled and roasted red and white meats, including leg of lamb or garlic roasted chicken. Vegetarian moussaka with lentils is also an excellent choice.
Winemaking Notes
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of colour and tannins.
Vineyard Notes
Quaternary terrace, with a surface of shingles coming from the former bed of the Rhône. The grapes are carefully selected during the harvesting. Compulsory to obtain the Appellation, this sorting allows to have the best bunches of grapes.
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