Châteauneuf du Pape
    Domaine Feraud et Fils

    Châteauneuf du Pape,



    Domaine Feraud et Fils, Châteauneuf du Pape, 2015

    Justerini & Brooks Tasting note
    Domaine Feraud et Fils, Châteauneuf du Pape, 2015

    Clearly more warmth and structure than the estate’s ethereal 2014 but without sacrificing hallmark Feraud charm and poise. Gutsy warming flavours of garrigue and hedgerow fruit, brimming with sloe and damson flavours. Sweet ripe spicy fruit that leaves the palate clean and refreshed. For all of its character and depth, there is clear elegance and beauty to this. From a blend of grapes coming in vines in the Pointu and Rayas sectors where plantations are 85% Grenache, 10% Mourvèdre and the rest a mixture of other permitted co-planted varieties. Whole bunch, spontaneous yeast-fermented and aged in old oak tonneaux for two Springs.



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    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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