Chateauneuf du Pape
Vignobles Mayard Clos du Calvaire Chateauneuf du Pape 2020
Drink it now or cellar for 20 years. It is recommended to decant for half an hour.
The Mayard vineyards were created in 1865 by Gratien Mayard, and now cover a total surface of 43 hectares. Today the estate is represented by a young and dynamic family team. The environment is one of the important values of this winery which is labeled organic and is in constant search of improvement.
The historic cuvée Clos du Calvaire Chateauneuf du Pape was created in 1923 by Marie Louise and Alphonse Mayard, grandparents of the current owners. Clos du Calvaire is a blend of grapes from different terroirs of the appellation. It is a pure and authentic Châteauneuf du Pape, aged in vats and barrels for 12 months to respect the expression of Grenache, present in a majority percentage, and integrated by Syrah, Mourvèdre, Cinsault, and Counoise. The harvest is manual, and the grapes are fermented for a period between 25 and 30 days in concrete vats at a controlled temperature with indigenous yeasts.
The wine is exceptionally elegant with a complex aromatic palette of red and black fruits, fragrant flowers, and delicate spices. On the palate, it is round and smooth with silky and persistent tannins. Have it with a classic Provencal stew, a beef carpaccio, or even a ratatouille.
The Mayard vineyards were created in 1865 by Gratien Mayard, and now cover a total surface of 43 hectares. Today the estate is represented by a young and dynamic family team. The environment is one of the important values of this winery which is labeled organic and is in constant search of improvement.
The historic cuvée Clos du Calvaire Chateauneuf du Pape was created in 1923 by Marie Louise and Alphonse Mayard, grandparents of the current owners. Clos du Calvaire is a blend of grapes from different terroirs of the appellation. It is a pure and authentic Châteauneuf du Pape, aged in vats and barrels for 12 months to respect the expression of Grenache, present in a majority percentage, and integrated by Syrah, Mourvèdre, Cinsault, and Counoise. The harvest is manual, and the grapes are fermented for a period between 25 and 30 days in concrete vats at a controlled temperature with indigenous yeasts.
The wine is exceptionally elegant with a complex aromatic palette of red and black fruits, fragrant flowers, and delicate spices. On the palate, it is round and smooth with silky and persistent tannins. Have it with a classic Provencal stew, a beef carpaccio, or even a ratatouille.
Description
Drink it now or cellar for 20 years. It is recommended to decant for half an hour.
The Mayard vineyards were created in 1865 by Gratien Mayard, and now cover a total surface of 43 hectares. Today the estate is represented by a young and dynamic family team. The environment is one of the important values of this winery which is labeled organic and is in constant search of improvement.
The historic cuvée Clos du Calvaire Chateauneuf du Pape was created in 1923 by Marie Louise and Alphonse Mayard, grandparents of the current owners. Clos du Calvaire is a blend of grapes from different terroirs of the appellation. It is a pure and authentic Châteauneuf du Pape, aged in vats and barrels for 12 months to respect the expression of Grenache, present in a majority percentage, and integrated by Syrah, Mourvèdre, Cinsault, and Counoise. The harvest is manual, and the grapes are fermented for a period between 25 and 30 days in concrete vats at a controlled temperature with indigenous yeasts.
The wine is exceptionally elegant with a complex aromatic palette of red and black fruits, fragrant flowers, and delicate spices. On the palate, it is round and smooth with silky and persistent tannins. Have it with a classic Provencal stew, a beef carpaccio, or even a ratatouille.
The Mayard vineyards were created in 1865 by Gratien Mayard, and now cover a total surface of 43 hectares. Today the estate is represented by a young and dynamic family team. The environment is one of the important values of this winery which is labeled organic and is in constant search of improvement.
The historic cuvée Clos du Calvaire Chateauneuf du Pape was created in 1923 by Marie Louise and Alphonse Mayard, grandparents of the current owners. Clos du Calvaire is a blend of grapes from different terroirs of the appellation. It is a pure and authentic Châteauneuf du Pape, aged in vats and barrels for 12 months to respect the expression of Grenache, present in a majority percentage, and integrated by Syrah, Mourvèdre, Cinsault, and Counoise. The harvest is manual, and the grapes are fermented for a period between 25 and 30 days in concrete vats at a controlled temperature with indigenous yeasts.
The wine is exceptionally elegant with a complex aromatic palette of red and black fruits, fragrant flowers, and delicate spices. On the palate, it is round and smooth with silky and persistent tannins. Have it with a classic Provencal stew, a beef carpaccio, or even a ratatouille.
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