Delas Freres Châteauneuf-du-Pape ‘Haute Pierre’
Wine & Spirits
90 Points, Year's Best
“Mostly grenache, with ten percent syrah, this is a spicy, rich Châteauneuf, with notes of fir, sage and rosemary adding freshness to the soft, sweet fruit. A crowd-pleasing style, it's a good fit for a holiday table, with roast turkey.”
August 28, 2018, Jeb Dunnuck
“Not yet bottled, the 2016 Châteauneuf-du-Pape Haute-Pierre sports a deep ruby/purple color as well as a classic, traditional bouquet of ripe cherries, blackberries, sandalwood, and scorched earth. It's concentrated, has bright acidity, building tannin, and a great finish, all pointing to a wine that's going to need short-term cellaring yet keep for 10-15 years. It's a classic, superb wine from this team.”
July 2018, Josh Raynolds
“Deep ruby. Powerful, smoke-accented cherry and blackberry scents are complemented by suggestions of white pepper and pungent flowers and herbs. Palate-staining dark fruit and lavender pastille flavors become increasingly energetic as the wine stretches out. Smoothly blends power and energy and finishes impressively long, with sneaky tannins lending framework and final grip.”
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