Châteauneuf du Pape, Etienne Gonnet, 1995

  Domaine Font de Michelle

Châteauneuf du Pape, Etienne Gonnet

"The dense purple-colored 1995 Chateauneuf du Pape offers a sweet, black-cherry/raspberry, licorice, and smoky-scented nose, lush, peppery, concentrated flavors, full body, and an expansive palate with no hard edges. It is an immensely seductive style of Chateauneuf du Pape. 89/100" Robert Parker,

Contains Sulphites.

About Domaine Font de Michelle

Etienne Gonnet established Font de Michelle in 1950. The 30 hectare vineyard is situated in the southeast of the Châteauneuf du Pape.

Since 1975 Etienne’s sons, Jean and Michel, have been managing the estate. For over 30 years the emphasis has been to improve wine making methods, to develop full-bodied wines that are concentrated, refined and through which the terroir can express all of its qualities.

Harvests are done by hand, followed by rigorous separation - directly at the vine. The grapes are totally removed from their stems, with maceration of skins during fermentation lasting for 18 to 24 days for the Châteauneuf du Pape and 8 to 15 days for the Côtes du Rhône.
Maturation takes place in January in both foudres and fûts, with bottling occurring 18 months after the harvest.

Today, Bertrand and Guillaume are charged with continuing Etienne’s philosophy of a thought-out growing process that respects the environment and favours the vine’s own natural defences.

Appellation: Châteauneuf-du-Pape

Châteauneuf-du-Pape, literally the Pope's new castle, (referring to move of the papal court to Avignon the the 1300s) is a large appellation in the Southern Rhône and is considered the birth place of the Appellation Contrôlee system. In 1923 Baron Le Roy of Ch Fortia had successfully established a strict set of rules for the production of Châteauneuf-du-Pape, including delimiting an area for wine production and setting a minimum alcoholic strength of 12.5%. Reds and whites are produced, but the former is the far bigger of the two. Both colours produce rich, full-bodied heady wines rarely below 13.5 - 14% alcohol, distinctly southern and warm in character. The reds can vary from the hot, stewed or underipe to the rich, powerful, complex and tannic. The red wines can be aged for anything between 5 - 20 years depending on the quality of the individual wine. The sweetness and headiness of red Châteauneuf-du-Papes comes from thre Grenache grape, it makes wines of sweet fruit, high alcohol and light colour. This is the dominant variety. There are increasing amounts of Châteauneuf-du-Papes which are Grenache only. However the classic and most common version is a blend of up to 13 varieties, the main players being Grenache, Syrah (which lends colour complexity and finesse) and Mourvèdre (which also lends colour, complexity, tannic backbone and acidity). The other varieties include the decreasing Cinsault, Counoise - highly thought of for its acidity- and a number of white grapes that can also be blended into the red wines aswell as being used for makings whites, the most important of these are Grenache Blanc, Bourboulenc, the excellent Clairette and Roussanne.

The vineyard area extends over more than 3000 ha, the chief communes being Châteauneuf-du-Pape itself, Bédarrides, Courthézon, Orange, and Sorgues. The soils differ throughout the appellation from the classic large "Galet" stones which radiate heat to the low-trained old goblet vines, to varying degrees of clay, limestone and sand (the last of these can produce very sensual, silky wines the most famous of example of which would be Rayas.) Winemaking techniques vary from the traditional, all or part of the stalks included in the winemaking, fermentation and ageing in large old wooden foudres, to the more modern de-stalking, tank fermentation and new oak barriques maturation, or a blend of the two. The appellation is big therefore there are plenty of underperformers, however there is also, fortunately, an increasingly large selection of top class producers, including: Domaine du Vieux Télégraphe, Beaucastel, Clos des Papes, Domaine de Pegaü, Ch Rayas, Pierre Usseglio, Jean-Paul Versino, Vieux Donjon and Domaine de la Janasse. The best White Châteauneuf-du-Pape usually seems to have a high proportion of Clairette in it, though there is also an excellent single varietal Roussanne made by Beaucastel, the wines are powerful complex but are low in acidity and should usually be drunk in the first three years after the vintage.