Châteauneuf du Pape, Raisins Bleus
Domaine Feraud et Fils

Châteauneuf du Pape, Raisins Bleus, 2018


Destination

vintage

portfolio
Portfolio
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2018
75cl
DP
£64.48


Domaine Feraud et Fils, Châteauneuf du Pape, Raisins Bleus, 2018

2018

Tasting Notes


ABV:
15.5 %

Notes

Darker than the regular blend. Profound, and tight-knit. Sweet and spicy dark berry and cherry fruit with some savoury black olive and garrigue touches. The mid palate has intensity and crunch whilst the the finish is effortlessly long and haunting. Sublime. A blend of 95% Grenache and other permitted co-planted varieties from three parcels surrounded by the Rayas woods. Fermented with whole bunches, naturally, with no added yeast. The fermentation takes place in concrete tanks before élévage over two Springs in old oak tonneaux.


specifications

country:
France

region:
Rhone



style:

Grape Variety:

Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.


Domaine Feraud et Fils

Domaine Feraud et Fils

Alongside Julian Barrot of Domaine la Barroche, Yannick Feraud is in our view the most exciting young winemaking talent in Châteauneuf-du-Pape. The Domaine was started by his father in 1984 but it was only in 2012, when Yannick took over, that the Domaine’s stock started to rise. The Domaine’s holdings are enviable: five hectares of old vines a tree or two away from Rayas in the sandy Grand Pierre and Pointu sectors as well as a two parcels in Courthézon. These are planted predominantly with Grenache (85%), 10% Mourvèdre and the rest a mixture of other permitted co-planted varieties. And now the Domaine is starting to fully exploit such blessed vineyards. Rigour in the vines and simplicity in the cellar are the best ways of describing Yannick’s approach. The aim is to pick fully ripe fruit but when the berries are still fresh and intact, whilst the health of the bunches is paramount. For Yannick ferments with whole bunches, naturally, with no added yeast. The fermentation takes place in concrete tanks before élévage over two Springs in old oak tonneaux. Yannick’s hard work, know-how and passion have yielded wines of striking finesse and soul.

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