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The ancient vineyard of Châteauneuf-du-Pape became world-famous when the Popes settled in Avignon in 1350. It later became the first French appellation d’origine contrôlée in 1933 under the influence of Baron Le Roy. Lying in the heart of this illustrious appellation, the 14th-century Domaine des Sénéchaux is among the region’s oldest wineries. It gets its name from one of the estate’s principal plots, located in the “Bois Sénéchaux” neighborhood.
The terroir: The plots are composed of quartzite pebbles and have a south-westerly aspect.
There are 3 types of sub-soil: 8 ha of slopes and half-slopes, stony limestone-clay; 11 ha of molasse and safre (sandy limestone); 3 ha of deep sandy soil.
The vintage: Following a mild, dry winter, bud break began at the end of March. Spring temperatures were also mild, with little rain, eliminating any risk of parasites. Flowering took place under good conditions, between late May and early June. The summer season continued along the same lines, with little rainfall and very high temperatures. Rain in mid-September kicked off ripening, and the Mistral wind did a good job of drying the grapes. The harvested grapes were well-ripened and in impeccable sanitary condition. In the end, the 2016 weather conditions gave us a very promising wine.
Tasting notes: This wine has a dazzling garnet red color. The bouquet is flattering and powerful, revealing aromas of candied Morello cherry and ripe berries combined with delicate spice notes. A powerful attack, developing into jammy red and dark berry notes, mingling with light hints of spice and pepper. The finish is elegant and slightly oaked with subtle roasted notes, giving this wine perfect balance.
Grape varieties: 60% grenache noir, 22% syrah, 17% mourvèdre, 1% vaccarèse
Vinification: Work in the vat-room proceeded at a regular pace through the vatting period. There was some running off early in the vatting period, and cap punching later. This year, special attention was paid to controlling the temperature of vats throughout the winemaking process. Vatting time: 29–35 days
Aging: 25 % in barrels of 1 wine, 53% in casks and 22% in vats. 15 months.
Culture: Short cane pruning, ploughing, organic fertilizer, green leaf-thinning, manual harvest.
17+ - Jancis Robinson - Décembre 2016
95 pts - Jeb Dunnuck - Août 2018
93 pts - The Wine Cellar Insider 2018
91+ - Jyllands-Posten 2018
95 pts - Gold Medal - International Wine Challenge 2019
Silver Medal - 91 pts - International Wine and Spirit Competition 2019
92 pts - Wine Spectator 2019
94 pts - Robert Parker 2019
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