Chateau La Nerthe Chateauneuf-du-Pape Blanc 2024
75cl
/
14% Vol
This 2024 Châteauneuf-du-Pape blanc, made by one of the oldest and most prestigious producers since 1560, has been very well received by critics. The palate is richly textured with notes of lime, pineapple, and mango. The bright acidity provides superb balance and gives this organic wine a remarkable finish. A very elegant wine that pairs superbly with seafood and rich butter dishes.
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Chateau La Nerthe Chateauneuf-du-Pape Blanc 2024
€70.00
Ex Tax: €56.91
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose is very pronounced and aromatic with a bouquet of white flowers, honey, and nuts all underpinned by citrus aromas.
Palate
The palate is richly textured with notes of lime, pineapple, and mango. The bright acidity provides superb balance and gives the wine a remarkable finish.
Fact Sheet
Fluid
75cl
Grape Variety
A blend of Grenache blanc, Roussanne, Clairette and Bourboulenc
Alcohol %
14%
Style
Elegant, fresh, full-bodied white wine
Estate/Producer
Château la Nerthe
Country
France
Region/AOC
Châteauneuf-du-Pape, Rhône Valley
Vintage
2019
Closure
Cork
Food Matching
Food Matching
Pairs superbly with seafood and rich butter dishes.
Awards and/or Press Quotes
Wine Spectator
Jeb Dunnuck - 93/100 & Robert Parker - 91/100
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.
Customer Reviews
Customer Reviews
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