Chateau La Nerthe Chateauneuf-du-Pape Rouge by Chateau La Nerthe

Structure

Bodyfull

Tanninfirm

Aciditymedium

Sweetnessdry

Finishlong

Oaklarge or old casks

Drinking window

Best 5 to 20 years from vintage.

vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: blackcurrant, cherry, licorice, garrigue, dark spice

Palate: plum jam, grilled meat, tobacco, medium-firm tannins, savoury mineral finish

The estate red from one of Chateauneuf's most ancient properties; balanced and approachable with dark fruit, garrigue, and a structured tannic framework.

What it pairs with

Roasted lamb shoulder with herbes de Provence
Dark fruit and garrigue notes find a natural companion in herb-roasted lamb.
Grilled entrecote
Full body and firm tannins handle charred beef well.
Aged hard cheese board
The wine's tannic structure pairs naturally with aged hard cheeses.

How to serve Chateau La Nerthe Chateauneuf-du-Pape Rouge

Allow 95 minutes from open to pour.

Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
Pair with. Roasted lamb shoulder with herbes de Provence, Grilled entrecote, Aged hard cheese board. Match the wine's structure to the dish's fat and salt.

History

Chateau La Nerthe is one of the oldest properties in Chateauneuf-du-Pape, with documented viticulture dating to at least the 16th century. Acquired by the Richard family (via Frey et al.) in 1985, the estate has been extensively renovated and now produces across several cuvees from 90 hectares.

1560: First documented wine production at Chateau La Nerthe
1985: David Brunier and Richard family partnership acquires and renovates the chateau

Facts

Producer: Chateau La Nerthe · visiting guide
Grapes: Grenache (56%), Syrah (22%), Mourvedre (20%), Cinsault (2%)
Classification: Chateauneuf-du-Pape AOC
Oak: 18 months in old large foudres
ABV: 14.5%
Price: EUR 45-75 at retail
Drinking window: 5-20 from vintage
First vintage: 1560
Organic: ORGANIC CERTIFIED

Frequently asked about Chateau La Nerthe Chateauneuf-du-Pape Rouge

What does Chateau La Nerthe Chateauneuf-du-Pape Rouge taste like?

On the nose, blackcurrant, cherry, licorice, garrigue, dark spice. On the palate, plum jam, grilled meat, tobacco, medium-firm tannins, savoury mineral finish. Structurally full-bodied, firm tannins, medium acidity with a long finish. The estate red from one of Chateauneuf's most ancient properties; balanced and approachable with dark fruit, garrigue, and a structured tannic framework.

When should I drink Chateau La Nerthe Chateauneuf-du-Pape Rouge?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chateau La Nerthe Chateauneuf-du-Pape Rouge?

Roasted lamb shoulder with herbes de Provence is the canonical pairing. Other strong matches include Grilled entrecote and Aged hard cheese board. Dark fruit and garrigue notes find a natural companion in herb-roasted lamb.

What grapes are in Chateau La Nerthe Chateauneuf-du-Pape Rouge?

The blend is Grenache (56%), Syrah (22%), Mourvedre (20%), Cinsault (2%). The wine is classified as Chateauneuf-du-Pape AOC.

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