The red wines of Châteauneuf-du-Pape, intensely purple in their youth and evolving into a ruby hue as they mature, are remarkably complex, offering a diverse aromatic palette ranging from ripe fruits to spices. Best enjoyed from around two years, they gain in structure and depth over time, pairing well with red meats and lamb as well as spicy Asian dishes. Their ability to age over several decades is a major asset.
The white Châteauneuf-du-Pape wines, boasting a beautiful golden robe, offer aromas of white fruits and flowers that evolve into notes of honey and toasted bread over time. They are perfect to accompany fish, shellfish, white meats, foie gras, and even winter truffles in their youth. These white wines, often overlooked for their aging potential, develop hazelnut and toasted bread aromas, becoming superb companions for dishes such as roasted chickens, sautéed porcini mushrooms, as well as cheeses like Comté, Beaufort, or Roquefort over the years.
As the first AOC wine in France in 1936, the 3,150 hectares of the appellation extend over 5 communes: Châteauneuf-du-Pape, Bédarrides, Courthézon, Orange, and Sorgues. With 300 harvest declarants, the appellation produces an average of 90,000 hectoliters per vintage, or about 12 million bottles, distributed to 93% for red wines and 7% for white wines. Benefiting from a unique natural heritage, the AOC relies on 13 grape varieties, 5 distinct terroirs, and an exceptional climate, marked by sun and mistral, to produce exceptional wines distributed mainly for export (66% of volumes in 2021). Historically and continuously committed to sustainable development issues, 35% of the AOC’s surfaces are managed in organic or biodynamic agriculture.
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