Grand Tinel Estate
Established in 1972, the Grand Tinel estate is the legacy of two Castelpapale families whose origins date back to the 16th century. Christophe Jeune and his two sisters, Béatrice and Isabelle, now run the estate in keeping with family tradition.
Although low-key and little known to the general public, the Grand Tinel estate enjoys unanimous professional acclaim. Every year, the estate’s wines receive numerous accolades, mentions and awards.
In addition, the estate has older vintages in its cellar that are always available for purchase.
Châteauneuf-du-Pape: from appellation to legend
Châteauneuf-du-Pape is, above all, a legend steeped in history. It owes its reputation to a line of popes and monks who have cultivated the vineyards since the 12th century. It is a unique terroir of large, rounded pebbles that store the sun’s warmth during the day and release it at night. Thirteen grape varieties are authorised within the appellation, making it the most diverse range of varieties for any appellation: Syrah, Mourvèdre, Cinsault, Cournoise, Muscardin, Picpoul, Grenache, Bourboulenc, Clairette, Roussane, Vaccarese, Picardan and Terret Noir. It also benefits from a sheltered climate combining abundant sunshine with the influence of the mistral wind, which reduces rainfall and its most damaging effects. Finally, it features a famous crested bottle, a stylised representation of a papal tiara placed above the keys of St Peter. For further information, visit the Châteauneuf-du-Pape appellation website.
In the vineyard, in the cellar
The vineyards of the Domaine de Grand Tinel cover an area of 56 hectares within the Châteauneuf-du-Pape appellation. Black Grenache, Syrah, Cinsault, Mourvèdre and Counoise (for the reds), and White Grenache, Clairette and Bourboulenc (for the whites). Mostly old vines, some of which are over a century old, as in the Alexis Establet cuvée.
At the Grand Tinel estate, the grapes are completely destemmed as soon as they arrive, followed by crushing. The grapes are then transferred to fermentation vats using a grape pump.
Fermentation lasts between 3 and 4 weeks, with temperatures monitored throughout the alcoholic fermentation process. This is followed by racking and pressing of the pomace, with particular attention paid to monitoring the end of fermentation. During fermentation, the wine is pumped over 1 to 2 times a day and racked 3 to 4 times (for red wine only).
This involves a series of rackings to clarify the wine. Throughout this process, the taste of each vat is monitored. The wine is then aged in oak casks for at least one to two years.
A few photos of the Grand Tinel estate in Châteauneuf-du-Pape
