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Domaine Chante Cigale Châteauneuf-du-Pape Rouge is an inky dark colour and has a wonderful nose of spice, dark fruits, kirsch and graphite. On the palate the wine is full bodied, weighty and powerful with layers of fruit and spice. It is complex, smooth and delivers a lovely juicy finish.
Highly awarded wine with both wine critics and restaurateurs alike.
About
With judges like The Gilbert Scott’s Juan Manuel Marcos Perez describing this as ‘outstanding and very complex’, it’s no surprise that this took home not only a Gold medal, but a Critic’s Choice award too. Daniel Nuttall of Adam’s Restaurant described it as ‘juicy and floral, with a good backbone of soft tannin’, while Dario Barbato of Individual Restaurants praised its ‘good structure, with fresh dark fruits’. For Sunaina Sethi of JKS Restaurants, this added up to a perfect match for ‘slow-cooked shoulder of lamb with mash, mushroom and red-wine jus’. Gold Medal, Sommelier Wine Awards 2019 Critic's Choice Trophy, Sommelier Wine Awards 2019
Viticulture: A blend of parcels from 60-year old vines.
Winemaking: The grapes that have been carefully sorted. After the grapes are de-stemmed, the grapes are then lightly crushed. The skins are simply popped open and never pulverised. The juice, skin, pulp, and pips, are gently pumped into the vats. The must starts to ferment using natural yeast. The fermentation lasts about five days. The wine remains in the vat in contact with the skins and pips for about ten days (this is known as maceration). The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the 'grand vin'. By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask.
Ideal with...
Warm cabbage salad with roquefort and peppered bacon, roast leg of lamb with mustar
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