Delas Freres Châteauneuf-du-Pape ‘Haute Pierre’
Vintage: 2015 (Current) | 2016 (Pending)
The Wine Advocate
October 31, 2017, Joe Czerwinski
“The star of Delas Frères’ Southern Rhône portfolio is the company’s 2015 Chateauneuf du Pape Haute Pierre. It follows up pretty scents of raspberries and peaches with ample weight, rich tannins and a creamy mid-palate. Red fruit and spice notes build in intensity on the long, firm finish.”
October 19, 2017, Jeb Dunnuck
“Leading off the 2015s from bottle, the 2015 Châteauneuf-du-Pape Haute Pierre is an elegant, seamless effort that has a streamlined, straight style in its spiced red fruits and garrigue aromatics. It has good acidity, medium to full-bodied richness and a balanced, slightly mid-weight style to enjoy over the coming decade.”
The Wine Advocate
October 28, 2016, Jeb Dunnuck
“Made from a mix of Grenache, Syrah and Mourvèdre, the 2015 Châteauneuf du Pape Haute Pierre is full-bodied, nicely balanced and structured, with lots of raspberry, garrigue and sweet spice. These always lean towards the fresher, more lively end of the spectrum, and this is no exception. I suspect a couple of years in the cellar will do it good.”
Located between Avignon and Orange, wines from the Chateauneuf-du-Pape appellation are among the most prestigious of the southern Rhone. These blended wines are made from grapes grown in the region's hills with very stony soil of varying depth. The soil is comprised of red sandy clay and quartz stones. The climate is the driest area of the Côtes du Rhône where the “Mistral” wind is predominant. The large round stones on the soil, act as a “storage heater,” soaking up the sun's heat during the day, then releasing it during the night. The Delas Chateauneuf-du-Pape Rouge is a negociant wine made of grapes from growers with whom the winery has worked for decades.
After harvest, the grapes are crushed, destemmed and fermented in open cement tanks for ten days. Maceration lasts eight to ten days to obtain a high extraction of flavors and carbolic acid. After de-vatting and pressing, malolactic fermentation takes place in vats. The wine is drawn off under aeration, to enable natural stabilization to take place. It then goes into 60 hectoliter oak tuns for a period of 8 to 14 months.
The color is a deep garnet red. The nose of the “Haute Pierre” has strong spicy aromas that reveal a rich, powerful body that is delicate, yet has a tightly-knit tanninc framework. On the palate, the wine is rich and unctuous, revealing intense licorice-like flavors. It can easily be kept 10 years or more.
Ideal with the traditional French and “Provencale” type-stews and meats.
Varietals: 90% Grenache, 10% Syrah
Soil Composition: Red clay and quartz
Suggested Retail Price: $60.00