Owned by the Richard family since 1985, this estate, with five centuries of winemaking history, is located in the heart of the appellation and comprises 90 hectares of vines. The château has been certified organic since 1998, and its terroir is highly representative of the appellation, alternating between sand, clay, limestone, and the famous rolled pebbles. The Château La Nerthe vineyard was established in the 14th century, when the popes were French, at the same time that vines were first introduced to Châteauneuf-du-Pape. The subsoil is composed of Burdigalian molasse, a true unifying element between the different terroirs of the appellation.
Winemaking
The grapes are harvested by hand and then sorted on a sorting table. After destemming, half are vinified separately as grape varieties and the other half through co-fermentation. The maceration lasts 18 to 20 days with regular pump-overs and punch-downs to ensure optimal extraction of the grape compounds. The wines are then transferred to stone vats for malolactic fermentation. Once this second fermentation is complete, half the wine is aged in barrels and half in large oak casks for 12 months.
Tasting Notes: The color is dark and deep. The nose offers distinct aromas of blackcurrant, black tea, and dried flowers. The palate is rich, fruity, and velvety, with a complex tannic structure. The wine is balanced, pure, intense, and has a long finish, promising excellent aging potential.
Grape Varieties: 39% Grenache, 33% Mourvèdre, 25% Syrah, 2% Cinsault, 1% Other
Flavor: Supple and velvety
Alcohol: 14.5%
Serving Suggestion: Served at around 16-18°C, it pairs perfectly with rich meats, game, a haunch of venison, a hare stew, but also, quite simply, a rib of beef with bone marrow or a beef stew with herbs de Provence.
