Region: Châteauneuf-du-Pape, France
Ageing Potential: Drink now - 2025
Perfect with: Saltbush lamb racks with roasted potatoes
Why you’ll love it:
Recognised as one of the benchmarks for traditionally made Chateauneuf-du-Pape, the history of father and daughter team Paul and Laurence Feraud farmed olives, cherries and grapes in Chateauneuf-du-Pape goes back to the 17th century. The methods established centuries ago carry on in the current vintages, creating robust, concentrated, traditional red and white wines. Prior to Laurence joining her father in the business in 1987, Paul sold much of the wine to negociants. Paul himself learned the trade from his mother, a self-taught vigneron of local repute, who bottled wines under the family's previous label, Domaine Feraud et fils. Comprised of mostly old vine Grenache (80%), the Feraud's Chateauneuf-du-Pape includes all 13 of the regionally allowed grape varieties.
For winemaking the grapes are lightly crushed and tipped into the vats (no de‐stemming). The maceration and initial alcoholic fermentation last 15 days before the juice is run off and the must is pressed. The wine is then aged for a minimum of 18 months in old oak ‘foudres’ (large oval barrels), which are assembled together before bottling (without filtration) to obtain the uniform quality of the largest Cuvee called ‘Cuvée Réservée’.
“The 2006 Chateauneuf du Pape Cuvee Reservee shares a similar meaty, gamy character intermixed with abundant notes of kirsch liqueur, ground pepper and Provencal herbs, sweeter tannins than the 2005, a voluptuous, full‐bodied mouthfeel, and a long finish. The fruit seems sweeter and I would not be surprised if the 2006 has higher alcohol than the 2005 (although all top vintages here tend to be in the 14.8‐15.6 range). This big, rich, impressive effort will age effortlessly over the next 20‐25 years.” 94 pts Robert Parker – The Wine Advocate, October 2010