Drink now through to 2034. No need to decant before serving.

Domaine Tardieu Laurent is named after its two founders, up-and-coming young winemaker Michel Tardieu and Dominique Laurent who has built a fantastic reputation for producing exceptional Burgundies. Today the business is one of the Rhone’s top negociants, sourcing young wines from across the region which they blend and mature themselves according to a strict terroir-driven winemaking philosophy.

To ensure the wines they produce are of consistently excellent quality, the negociant only works with small producers who work biodynamically and who have old vines of at least 50 years of age. Tardieu Laurent send the oak barrels they wish to use to the producers and the young wines are transferred to the domaine’s own cellars for maturation and bottling.

The domaine’s Chateauneuf du Pape is typically composed of 85% Grenache and 15% Syrah sourced from 20-80 year old vines, with some vintages including small quantities of Cinsault. The young wine is aged in their cellars for 24 months and just 350 cases are produced each year. The result is an elegant but opulent red with intense dark berry notes and hints of bitter chocolate, dried herbs, leather and sweet spice. This would be a fine addition to any cellar or a great choice to enjoy now alongside hearty red meat dishes.

Drink now through to 2030. Decant for one hour before serving.

Domaine du Vieux Lazaret ranks amongst Châteauneuf du Pape’s largest and most successful wineries thanks to some 93 acres of prime vineyards spread across the appellation. This diversity of plots helps to create especially complex and multi-layered Chateauneuf du Pape wines thanks to the broad range of soil types, microclimates and different vine ages. The unusual name of the estate is the legacy of an 18th century hospice run by the Lazarist monks which have been owned by the Quiot family for generations.

Their powerful red Chateauneuf du Pape is crafted from 13 indigenous varieties as is common for the region, including Grenache, Syrah, Mourvedre, Cinsault and Carignan. The vines used have an average age of 37 years which ensures high quality and intensely-flavoured fruit. To add additional complexity and polish the young wine is aged in large oak foudres and vats for 18 months.

Boysenberry, blackberry and ripe plum characterise the nose, while on the palate there are hints of dried herbs, dark chocolate and subtle spice as well as the luscious dark berry flavours. The first sip reveals a generous full body, firm tannins, smooth texture and long, balanced finish. The powerful structure and flavour profile will help this wine age gracefully in the cellar, although it can also be enjoyed now with hearty beef stews, game or prime cuts of red meat.

Drink now through to 2029. Decant 1 hour before serving.

Founded by Christophe and Fabrice Delorme in 1986, over the years the Mordoree estate has flourished to become one of the most dynamic and consistent producers of quality wines in the southern Rhone Valley. The estate’s 55 hectares of vineyards cover a range of appellations, microclimates, and soil conditions, allowing the Delorme family to craft a diverse portfolio which captures the essence of the region.

The estate produces several red Chateauneuf du Pape wines with the La Reine des Bois considered the iconic wine of Mordoree. The blend includes Grenache, Mourvedre, Cinsault, Syrah and Vaccarese grapes which are sourced from the well-sited La Clau vineyard which boasts an average vine age of 60 years.

On arrival at the winery the grapes are fully destemmed and vinified with the young wine subsequently aged in a combination of French oak barrels and stainless steel tanks. Over the years the amount of oak has decreased in recognition of the intense richness of the wine which needs only a small touch of oak to bring out its true character. The result is a remarkably concentrated and generous Chateauneuf du Pape which bursts with deep dark berry, licorice, dried herb, and earthy notes which linger long on the palate.

BIO wine/Organic

Ideally drink now through 2027. Decant for 1-2 hours prior to drinking

The Chateau Maucoil is a beautiful example of a well-made Chateauneuf-du-Pape. A vibrant ruby hue, this wine displays intense aromas of red berries, kirsch, and garrigue herbs. On the palate, this fresh and lively wine has flavors of blackberries, black pepper, sage, and cured meats. Soft, silky tannins round out this medium bodied wine, giving it more complexity and depth.

The Chateau Maucoil Chateauneuf-du-Pape is best served with hearty meat dishes like classic French cassoulet, braised beef stew, or roast beef. It could also be paired with Asian dishes like Thai Curry, or heavier pasta dishes like creamy mushroom alfredo.

Crafted from Chateau Maucoil’s “youngest” vineyard (at 40 years on average, old enough to be called old-vine in many countries), this Chateauneuf-du-Pape is a classic blend of 60% Grenache, 15% Syrah, 15% Mourvedre, and 10% Cinsault. The soils are sandy and pebbly, with good drainage increasing intensity and complexity of the fruit. Grapes are all hand harvested, sorted, and fermented in concrete tanks, after which they are aged in a combination of large concrete vats and 1-year old barrels. As of the 2014 vintage, Chateau Maucoil is a certified 100% biodynamic winery, and is owned by the Lavau company, a negociant firm with many holdings in the Rhone.

Drink now through to 2032.
Decant two hours before serving.

Hints of Provençal lavender, tarragon, and sunbaked earth on the nose evoke the aromatic landscape that shaped this classic Châteauneuf du Pape, followed by bright red plums and dark cherries which carry through on to the palate. As this full-bodied wine opens up, spicy black pepper from the Syrah comes to the fore along with heady incense and vanilla notes and juicy black and red fruit flavours linger long on the tongue.

The hot, dry Mediterranean summers help to ensure silky smooth tannins and a generous, well-rounded texture. Blessed with both power and freshness, this sumptuous Châteauneuf du Pape will continue to evolve and soften in the bottle and can be cellared up until 2030. When you do decide to open it, try pairing with succulent roast lamb or grilled game seasoned with herbs de Provence for a truly memorable meal.

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. The vines used for this wine have an average age of 75 years old and the grapes are harvested by hand before undergoing a vigorous manual selection process to ensure optimal quality. The wine is then aged in a mixture of large oak casks, stainless steel tanks and barriques for 12 to 15 months.

Drink now through to 2030. Decant for 1 hour before serving.

This magnificent Châteauneuf-du-Pape is carefully composed of Grenache, Mourvèdre, Syrah, Counoise, and Vaccarese grapes sourced from the Delorme family’s estate. All of the grapes are harvested by hand from 60 year old vines that are planted on pebbly limestone soils which help to intensify the concentrated and aromatic flavour profile found in the finished wine.

When they arrive at the vineyard the grapes are destemmed and then undergo an extended maceration and fermentation in temperature-controlled tanks. The wine is then aged in a combination of used oak casks and stainless steel tanks to help preserve freshness and the pure varietal character.

The result is a charming Chateauneuf-du-Pape which opens with crushed strawberry, raspberry and violet aromas. The first sip reveals a full body and firm structure which is artfully balanced by a fresh acidity and intense dried fruit, ripe plum and licorice flavours. The soft, ripe tannins and long finish make this an ideal wine to serve with rich foods like cooked hams, a fine steak or a hearty beef stew. It is also an excellent partner for mature cheeses, charcuterie, and red meats served in a rich tomato sauce.