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Charbonnière Chateauneuf du Pape Blanc

75 cl / 14.5% Vol
Charbonnière Chateauneuf du Pape Blanc

A decadent and opulent wine.

40% Grenache Blanc, 20 % Clairette, 40% Roussanne blend. 

Grenache and Roussanne are aged 75% in stainless steel vats for seven months, with stirring on the lees. The rest is aged in new oak barrels for seven months, with regular batonnages. Clairette stays 100 % in stainless steel vats for keeping fruit and freshness.

The nose is dominated by peach and exotic fruits. Notes of vanilla and brioche bring an extra touch of fat (Gras). Rich and round, it ends with a long, pleasant finish on the palate.

 A superb wine for food pairings. Drink within the coming 5-6 years, but would probably keep longer. 

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Charbonnière Chateauneuf du Pape Blanc
Charbonnière Chateauneuf du Pape Blanc
€49.50
Ex Tax: €40.24
Charbonnière Chateauneuf du Pape Blanc

Charbonnière Chateauneuf du Pape Blanc

€49.50
Ex Tax: €40.24
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 The nose is exotic with aromas of white fruits, floral notes, and hints of vanilla and bitter almonds.
Palate Flavours of tropical fruits, mango and nougat with plenty of body and hints of spice and honey.
Fact Sheet
Fluid 75 cl
Grape Variety Rich blend of Roussane, Grenache Blanc, Bourblanc and Clairette
Alcohol % 14.5%
Estate/Producer Domaine de la Charbonniere
Country France
Region/AOC Rhone Valley
Vintage 2019
Closure Cork
Food Matching
Food Matching A fantastic pairing for seafood, white meat dishes, and excellent as an aperitif.
Awards and/or Press Quotes
Awards and/or Press Quotes Robert Parker 90 Points Jeb Dunnuck - 92/100
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.

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