We present the Chateauneuf-du-Pape from Domaine Beaurenard. It's a beautifully woven combination of dark, prominent fruit, spices, a suggestion of pastis and just the right amount of gentle tannins. Dive into your first dark ruby glass with salt-and-pepper strip steak slices topped with arugala salad. Bonsoir tout le monde! A classic French pairing with this Southern Rhône red is lamb, so we say make yours roast racks of lamb with a lamb sausage crust and a red grape pan sauce. The lovely body and intense aromatic persona of the wine will be a fabulous companion. Another typical French choice to highlight the earthy side of this Châteauneuf-du-Pape is duck confit with potato leek ragout. Délectable. This juicy, precise French red is great with roasted game birds and rabbit as well. How about red wine braised rabbit with sage polenta? It has the perfect mix of comfort and substantial savoriness. Qui a faim??!
Robert Parker, Jr.'s Wine Advocate: "A second consecutive winner from this fine estate, the 2017 Chateauneuf du Pape is 66% Grenache, 15% Syrah, 10% Mourvèdre, 6% Cinsault and 3% of the other permitted varieties. Grilled red plums lead off, fleshed out by other ripe stone fruits. Full-bodied and plush, it's creamy in texture through the mid-palate, then long and silky on the finish, where it picks up hints of Asian five spice powder. Drink date: 2019 - 2030." Aug 2019
Winery: "We make highly concentrated wines of great finesse, elegance and minerality. This is the true signature and pedigree of the local soils, which makes Beaurenard wines suited to lengthy ageing. They can also be drunk young, to procure an intense, lush pleasure.
Domaine de Beaurenard’s flagship wine is a quintessential blend, reflecting all the diversity of the terroir and the perfect synergy that exists between the soils and the grapes. It offers a supple and refined texture associated with a delicate aromatic palette that is the result of a constant quest for freshness.
The bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents – tannins, anthocyans and resveratrol – which give the wine its structure and colour and also have health-promoting properties. During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.
Colour: Beautiful, deep and bright ruby color. Nose: Complex, with fruits as cherries and fresh blueberries, and with spices as rosemary, juniper and cedar. Mouth: Broad like the nose. Crispy cherries with garrigue notes bringing the freshness on the finish. Very smooth tannins with a nice elegance."
||70% Grenache, 10% Syrah, 10% Mourvèdre, and 10% Cinsault and other AOC varieties.
||12-15 months in oak barrels
||Southern Rhone, France
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