Owned by the Richard family since 1985, this estate with 5 centuries of wine-growing history, located in the heart of the appellation, has 90 hectares of vines. The château has been certified organic since 1998, the terroir is very representative of the appellation, alternating sands, clays, limestone as well as the famous rolled pebbles. It was in the 14th century, when the Popes were French, that the vineyard of Château La Nerthe was born, at the same time as the vine made its appearance in Châteauneuf-du-Pape. The basement, meanwhile, is made up of Burdigalian molasses, a true link between the different terroirs of the appellation.
Winemaking
The grapes are harvested by hand and then sorted on the table. After destemming, they are vinified half in separate grape varieties and half in co-fermentation. Fermentation lasts 18 to 20 days with regular pumping over and pigeage, to ensure the best possible extraction of grape compounds. Then the wines are drained into stone vats for malolactic fermentation. Once this second fermentation is complete, the cuvées are put half in barrels and half in tuns, for aging for a period of 12 months.
Tasting
The dress is dark and deep. The nose offers aromas of cassis, black tea and dried flowers that stand out clearly. The palate is rich, fruity, velvety, with a complex tannic structure. The wine is balanced, pure, intense and long on the finish, promising great aging potential.
Grape variety: 35% Syrah, 33% Grenache noir, 31% Mourvèdre, 1% Miscellaneous
Taste and flavor: Powerful and full-bodied
Alcohol content: 15.5°
Allergen: Sulphites
service tip
Served around 16-18°C, it goes perfectly with strong meats, game, haunch of venison, hare stew, but also, quite simply, a rib of beef with marrow or a beef stew with Provence herbs
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