Châteauneuf du Pape

Succulent roast lamb or grilled game seasoned with herbs de Provence.

The terroir ranges from stone and gravel to sand and limestone soils. The vineyards are divided into 61 separate parcels that are dispersed in different lieux-dits in Chateauneuf du Pape. Most of their vines are planted in two different soil types, rocks and stones over clay and limestone and they have also sandy soils as well. The average of their vines is more than 60 years of age, with some vines being more than 100 years old.

30-40% of the wine is raised in foudre, 40-50% in enamel-lined tanks, and 15-20% in new oak.

The grapes are harvested by hand and partially destemmed (30-40%), depending upon the ripeness of the vintage. Vinification takes place in cement tanks over a period of 18-to-23 days. Certain lots of grapes are harvested separately, but generally two or three grapes are vinified together.

Producer Domaine Roger Perrin is a family-run winery which is currently headed by enologist Veronique Perrin-Rolin and her son Xavier. Although the estate was only founded in 1972 many of their vineyards were planted at the beginning of the twentieth century.