Description
The old vines at the Domaine du Grand Tinel
produce an extremely silky and delicate red Châteauneuf-du-Pape in the 2022 vintage. The colour, with its youthful violet hues, evolves into more blood-red and then brick-red tones over the years. The nose, meanwhile, develops aromas of plums, blackberries, crushed strawberries and raspberries, alongside southern scents (garrigue, thyme, spices). These are followed by more smoky notes of tobacco and leather. The roundness and fullness of the wines are supported by a tannic structure that remains perfectly integrated. Balance is ensured by a tension that defies the passage of time and allows the wines to retain great elegance.
In the vineyard, in the cellar
Le Châteauneuf-du-Pape du Grand Tinel in detail:
- Grape varieties: 70% Grenache – 30% Syrah (average age of vines: 80 years)
- Terroir: siliceous-clay soil with rounded pebbles, La Gardiole district, Palestor
- Vinification: traditional method; the different grape varieties are vinified separately and the harvest is destemmed and crushed in its entirety. Long vatting.
- Ageing: The Syrahs and Grenaches are aged for 10 months in casks, demi-muids and barrels to round out the tannins and enhance the wine’s roundness and sweetness. The final blend is determined and assembled just before bottling.
- Ageing potential: 5 to 10 years
- Serving temperature: 16–18°C
- Alcohol: 15%
(Source: Domaine du Grand Tinel)
What to eat with a red Châteauneuf-du-Pape from Grand Tinel?
When young (first 5 years), try /
- A veal chop, gently braised to bring out its aromatic complexity.
- The tannic structure will stand up to a fine cut of beef with parsnips.
- Also an Osso Bucco
- A duck fillet with morels,
- Spiced quail,
- Some wild mushrooms.
Then, as it begins to develop, your Châteauneuf-du-Pape will be a perfect match for:
- a hare dish
- a wood pigeon salmi
- ravioli with porcini mushrooms and truffles.
