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Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix

75cl / 16% Vol
Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix

A refined single-vineyard cuvée from the “Mourre des Perdrix” site in Courthézon. Traditional blend of Grenache, Syrah, Mourvèdre and Cinsault grown on a mix of red clay, rounded pebbles and sandy marl soils. Hand-harvested with careful sorting, the wine is gently extracted and aged in a combination of large oak vats, barriques and demi-muids. The result is a balanced and expressive red, showing aromas of ripe berries, subtle spice and hints of garrigue. On the palate, it is smooth, layered and earthy. A complex wine supported by soft tannins and a fresh, lingering finish. Ideal with roasted meats, game or mature cheeses.

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Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix
Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix
€61.00
Ex Tax: €49.59
Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix

Charbonniere Chateauneuf-du-Pape Cuvee Mourres des Perdrix

€61.00
Ex Tax: €49.59
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Dark berry, cassis, clove, anise, dried sweet tobacco leaf
Fact Sheet
Fluid 75cl
Grape Variety 65% Grenache, 15% Mourvèdre, 15% Syrah and 5% Muscardin
Alcohol % 16%
Country France
Region/AOC Rhone Valley
Producer Domaine Charbonniere
Food Matching
Food Matching Pairs well with pork, garlic and rosemary rubbed rack of lamb, grilled beef long ribs.
Awards and/or Press Quotes
Awards and/or Press Quotes 95 points - James Suckling 94 points - Wine Spectator
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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