Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 5 to 30 years from vintage.
vintage5 yrs30 yrs32 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

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: cherry liqueur, autumn leaves, dried rose petal, garrigue, earth

Palate: raspberry coulis, pomegranate, warm spice, silky tannin, wild strawberry

100% Grenache from sandy soils at low yield; deceptively light in colour but profound in aromatic complexity, with ethereal red fruit, silky texture, and great longevity.

What it pairs with

  • Roasted rack of lamb with thyme
    High-acid Grenache cuts lamb fat while red fruit mirrors the herb-roasted notes.
  • Duck breast with cherry sauce
    Cherry fruit echoes the cherry and dried rose of old-vine Grenache.
  • Pigeon roti
    Light-bodied but complex Grenache is a sommelier classic with roast pigeon.

How to serve Chateau Rayas Chateauneuf-du-Pape Rouge

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Roasted rack of lamb with thyme, Duck breast with cherry sauce, Pigeon roti. Match the wine's structure to the dish's fat and salt.

History

Founded by Albert Reynaud in 1880, expanded by Louis Reynaud from 1923 onwards on north-facing sandy soils at the highest elevation in Chateauneuf, the estate is now managed by Emmanuel Reynaud. Rayas is a 100% Grenache from sandy soils that commands collector prices despite tiny annual production.

  1. 1923: Louis Reynaud plants Grenache on sandy north-facing plateau in Chateauneuf
  2. 1978: Jacques Reynaud takes over winemaking; establishes minimal-intervention style
  3. 1997: Emmanuel Reynaud inherits the estate after Jacques Reynaud's death

Facts

Producer
Chateau Rayas · visiting guide
Grapes
Grenache (100%)
Classification
Chateauneuf-du-Pape AOC
Oak
Old large foudres, no new oak
ABV
13.5%
Price
EUR 300-700 at retail
Drinking window
5-30 from vintage
First vintage
1923

Frequently asked about Chateau Rayas Chateauneuf-du-Pape Rouge

What does Chateau Rayas Chateauneuf-du-Pape Rouge taste like?

On the nose, cherry liqueur, autumn leaves, dried rose petal, garrigue, earth. On the palate, raspberry coulis, pomegranate, warm spice, silky tannin, wild strawberry. Structurally medium-bodied, medium tannins, high acidity with a long finish. 100% Grenache from sandy soils at low yield; deceptively light in colour but profound in aromatic complexity, with ethereal red fruit, silky texture, and great longevity.

When should I drink Chateau Rayas Chateauneuf-du-Pape Rouge?

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

What food pairs with Chateau Rayas Chateauneuf-du-Pape Rouge?

Roasted rack of lamb with thyme is the canonical pairing. Other strong matches include Duck breast with cherry sauce and Pigeon roti. High-acid Grenache cuts lamb fat while red fruit mirrors the herb-roasted notes.

What grapes are in Chateau Rayas Chateauneuf-du-Pape Rouge?

The blend is Grenache (100%). The wine is classified as Chateauneuf-du-Pape AOC.

Tags

cellar worthy cult wine dry grenache high acid iconic medium body medium tannin mood contemplative mood elegant occasion cellar occasion gift occasion special old vines old world pairs with game pairs with poultry pairs with red meat price luxury still red

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