Domaine Charvin Chateauneuf du Pape 2023
Domaine Charvin Chateauneuf du Pape 2023 is a dry, medium-bodied red from Grenache, Syrah, Mourvèdre (Châteauneuf-du-Pape, France), in the medium, savoury reds style. Tannins are firm and acidity gentle; oak influence is little. Good with lamb, roast vegetables, beef stew, barbecue. Drink now or within 25 years (to about 2048). Decant for about 2 hours. Organic farming is mentioned by the merchant. Critic score 96/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Passobianco Tenuta di Passopisciaro 2024 Passopisciaro · Sicily | £46.00 | |||
| Passorosso Tenuta di Passopisciaro 2024 Passopisciaro · Sicily | £40.00 | |||
| Etna Rosso Idda 2020 IDDA · Sicily | £39.92 | |||
| Gaja Idda Etna Rosso 2022 Gaja · Sicily | £39.92 |
Drink it now or cellar for up to 25 years. It is recommended to decant it for a couple of hours. Located in the heart of the southern Rhône Valley, north of the Châteauneuf-du-Pape appellation, Domaine Charvin was founded in 1851 by Guillaume Charvin and is now run by Laurent Charvin, the sixth generation of the family. The estate is known for its preference for organic methods and a non-interventionist approach to viticulture. The use of pesticides and herbicides is avoided in the vineyard to promote a healthy ecosystem and produce wines that reflect the terroir of origin. Domaine Charvin's Châteauneuf-du-Pape is a classic blend of Grenache, Syrah, and Mourvèdre, hand-picked in one of the coolest areas of the appellation. After fermentation, the wine rests in concrete vats for 18 months before bottling. The wine has a bright and intense dark ruby color and a broad and exuberant aromatic profile with ripe red fruits, floral notes of rose and violet, and spicy touches. On the palate, it is ripe, juicy and powerful. It has a medium body and a fleshy texture. It has a dense tannic backbone and a long and concentrated finish. It is an elegant and complex wine capable of aging for a couple of decades, but can already be enjoyed now paired with grilled meats, veal ossobuco, and mushroom pies.