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Red French Wine
Wine of France
The harmonious blend of Grenache, Syrah, Mourvèdre and Cinsault offers a generous wine with intense bouquet of spice and fruits. This Châteauneuf-du-Pape is rich on the palate with a lasting finish.
Clos de l'Oratoire des Papes is one of the outstanding wines of Châteauneuf-du-Pape. "L'Oratoire" means Oratory : a 18th century stone chapel in the corner of the vineyards dedicated to Saint Marc. The vines benefit from the fabulous diversity of the soils, with valley of limestone and sand terraces of pebbles on red clay.
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
Léonce Amouroux,
Châteauneuf-du-Pape (Vaucluse),
France.
Serving suggestion: Serve at 15-16°
Bottle
Alcohol by volume: 14.5%
Taste category: N/A
Serving suggestion: The palate carries silky tannins. A freshness in the mouth, combined with complex red fruits, gentle spices and smoky notes.
Agent: Advini
Grape variety: Grenache, Syrah, Mourvèdre, Cinsault
Producer: Châteauneuf-du-Pape
Winemaker: N/A
Wine colour: Red
Type of closure: Natural Cork
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 10 years
History: Created in 1880, the 'Clos de l'Oratoire des Papes' is an iconic wine from the Châteauneuf du Pape appellation. The story began when Edouard Amouroux obtained the famous plot of Syrah vines, through his marriage, located at the place known as Tresquoy. The property owes its name to the oratory dedicated to St Mark which stands on the edge of the plot. This terroir's great quality helped this wine to quickly become a leading product of the appellation.
Regional information: N/A
Vinification: Complete de-stemming, partial crushing depending on the grape, the plots and the level of maturity. Part of the Syrah and Cinsault is cold pre-fermented at 8°C for 4 days. The other grapes are put into vats and fermentation takes place between 22 and 24°C in order to achieve a slower fermentation, encouraging varietal and aromatic extraction over tannic extraction. Post-fermentation maceration was carried out at between 26 and 28°C in 2014. Extraction is carried out by gentle pump-overs and release to ensure extraction of the finest tannins.
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