A.O.C./A.O.P.
this area encompasses five towns and villages set in the southern part of the Rhône Valley – Châteauneuf-du-Pape, Bédarrides, Courthézon, Orange and Sorgues. The soil is extremely stony, covered with pebbles interspersed with red clay and sand. This type of soil retains heat during the day which it releases by night. Châteauneuf-du-Pape boasts the driest climate in the region with some 2,800 hours of sunshine annually. The wines are vinted traditionally at controlled temperatures. The reds are vatted for around three weeks to ensure maximum extraction. The permitted range of grape varieties is extensive, although many are not widely planted. For the reds: Grenache noir, Syrah, Mourvedre, Cinsault, Carignan, Terret noir, Counoise, Muscardin, Vaccarese, Camarese, Calitor and Picpoul noir. For the whites: Clairette, Bourboulenc, Roussanne, Grenache blanc, Picpoul blanc, Picardan, Marsanne, Viognier, Pascal blanc, Ugni blanc and Maccabeo.
Grape varieties: grenache noir, syrah, mourvèdre, cinsault, terret, counoise, muscardin, vaccarèse, clairette, bourboulenc, roussanne, picpoul blanc, picardan
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the appellation produces both red and white wines. The red wines with their intense colour are redolent of red fruit, leather, aniseed, spices and the occasional balsamic note. They are round, unctuous, full and supple with good length on the palate. The white wines sport a translucid pale yellow colour. They are fresh and aromatic (floral notes reminiscent of vine flowers, honeysuckle and daffodils) with good staying power on the palate. The reds pair with game (leg of venison, jugged hare, roast woodpigeon) or cheese. The whites are equally delicious as appetisers or with grilled fish doused with olive oil, shellfish and rosemary-flavoured goats cheese.
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