Clos de L'Oratoire des Papes Chateauneuf-du-Pape 2020
An outstanding example of Châteauneuf-du-Papes from historic vineyards.
Deep purple hue with blueish tinges. The nose opens up with a combination of black cherry, juniper berry, pepper and sweet spice. After a few swirls in the glass it evolves towards notes of crushed raspberry, cherry, chocolate and subtle notes of dried herbs reminiscent of the garrigue in summer.
In its youth this wine is dominated by notes of red and black fruits intertwined with a touch of licorice and pepper. The tannins are well defined yet velvety smooth and persistent.
The perfect match for a slow roasted rack of lamb or a joint of venison baked in mustard and white wine.
This wine can be kept in the cellar for up to 8 years and as much as 15 years for the most outstanding vintages.
The history of Clos de l’Oratoire des Papes dates back to the 19th century, the year 1880 to be precise, when Edouard Amouroux was bequeathed by marriage a beautiful vine parcel situated within a Clos. The Clos des Oratoriens was born. It was named after the oratory located just beneath the parcel in question. Built in the 18th century, this small chapel was dedicated to Saint-Marc, patron saint of winemakers and protector of the vine against bad weather, and remains a popular destination for annual religious processions to this day.
In 1926 his son Léonce Amouroux created the Maison Amouroux and decided to rename his wine ‘Clos de l’Oratoire des Papes’ in memory of the Popes who, in the 14th century, built their summer palace in the hills behind what is now the village of Châteauneuf-du-Pape.
The Clos de l’Oratoire des Papes label is one of the most iconic in the whole of the appellation and well known throughout the world.
This wine combines 80% Grenache, 10% Syrah, 5% Cinsault and 5% Mourvèdre grapes grown in a multitude of different soils - rolled pebbles (the famed galets or pudding stones), red clays, limestone fragments and sandy soils.
A proportion of the Syrah and Cinsault undergo pre-fermentation maceration at cold temperatures (8°C) for 4 days. The other varietals are vatted and fermentation takes place at temperatures of 22 to 24°C in order to ensure a slow and gentle fermentation for optimum extraction of the aromas and tannins. Extraction is carried out mainly by gentle pumping-over in order to extract the softest tannins possible. The wine is then aged for 12 months in French oak vats.