Chateau La Nerthe Chateauneuf-du-Pape Cuvee des Cadettes 2016
75cl
/
15% Vol
Produced by one of Châteauneuf-du-Pape’s oldest and most storied estates! An intense and bold grenache blend that exhibits notes of black cherry, blackcurrant and sweet spice aroma with rich tannins and blackberries on the palate. Full-bodied and elegant, this stunning wine can age for a number of years with a drinking window of 2018 - 2033. Best served with hearty red meat dishes like beef stew and along with lighter meats like duck fillet in a pepper sauce. 52% Grenache Noir, 38% Syrah, 10% Mouvèdre. Certified organic.
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Chateau La Nerthe Chateauneuf-du-Pape Cuvee des Cadettes 2016
€117.00
Ex Tax: €95.12
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Product Details
Tasting Notes from the Producer
Flavour
Notes of black cherry, blackcurrant and sweet spice aroma with rich tannins and blackberries on the palate. Full-bodied and elegant, this stunning wine can age for a number of years with a drinking window of 2018 - 2033.
Fact Sheet
Fluid
75cl
Grape Variety
52% Grenache Noir, 38% Syrah, 10% Mouvèdre.
Alcohol %
15%
Country
France
Vintage
2016
Producer
Chateau la Nerthe
Food Matching
Food Matching
Best served with hearty red meat dishes like beef stew and along with lighter meats like duck fillet in a pepper sauce
Awards and/or Press Quotes
Awards and/or Press Quotes
97 points - Tasting Panel
96 points - Wine Enthusiast
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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