In the glass
Aroma: ripe melon, peach blossom, white flowers, mineral, anise
Palate: golden apple, fresh cream, herbs de Provence, citrus zest, stony finish
A broad, aromatic white Chateauneuf blending Grenache Blanc, Roussanne, Clairette, and Bourboulenc; generous stone fruit, Provencal herbs, and a clean mineral finish.
What it pairs with
-
Roasted sea bass with artichoke
White Chateauneuf's full body and herb character match the dish's complexity. -
Tarte aux asperges
Anise and stone fruit complement asparagus tart beautifully. -
Chicken fricassee with cream
The wine's creaminess and weight pair well with cream sauce.
How to serve Clos des Papes Chateauneuf-du-Pape Blanc
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Roasted sea bass with artichoke, Tarte aux asperges, Chicken fricassee with cream. Match the wine's structure to the dish's fat and salt.
History
The white Clos des Papes is a multi-variety blend fermented in old foudres; production is tiny compared to the red. The Avril family's vineyards include old parcels of Grenache Blanc and Clairette that add characteristic Provencal herb notes.
- 1950 — White cuvee first produced by the Avril family at Clos des Papes
Facts
- Producer
- Clos des Papes
- Grapes
- Grenache Blanc (40%), Roussanne (30%), Clairette (20%), Bourboulenc (10%)
- Classification
- Chateauneuf-du-Pape AOC
- Oak
- Old foudres; no new oak
- ABV
- 14.0%
- Price
- EUR 70-100 at retail
- Drinking window
- 2-15 from vintage
- First vintage
- 1950
- Organic
- ORGANIC CERTIFIED
Frequently asked about Clos des Papes Chateauneuf-du-Pape Blanc
What does Clos des Papes Chateauneuf-du-Pape Blanc taste like?
On the nose, ripe melon, peach blossom, white flowers, mineral, anise. On the palate, golden apple, fresh cream, herbs de Provence, citrus zest, stony finish. Structurally full-bodied, low tannins, medium acidity with a medium finish. A broad, aromatic white Chateauneuf blending Grenache Blanc, Roussanne, Clairette, and Bourboulenc; generous stone fruit, Provencal herbs, and a clean mineral finish.
When should I drink Clos des Papes Chateauneuf-du-Pape Blanc?
Drink 2-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Clos des Papes Chateauneuf-du-Pape Blanc?
Roasted sea bass with artichoke is the canonical pairing. Other strong matches include Tarte aux asperges and Chicken fricassee with cream. White Chateauneuf's full body and herb character match the dish's complexity.
What grapes are in Clos des Papes Chateauneuf-du-Pape Blanc?
The blend is Grenache Blanc (40%), Roussanne (30%), Clairette (20%), Bourboulenc (10%). The wine is classified as Chateauneuf-du-Pape AOC.