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We begin a new series on the great wines of the world. Every so often we will profile one of the greatest wines on earth, talking about the history, the terroir, and why these wines are so special. We begin with the Southern Rh\\xf4ne gem: Ch\\xe2teauneuf-du-Pape.

Here are some of the notes from the show:

The Greats: Chateauneuf du Pape

• Variable Appellation in southern Rhone that makes about 1 MM cases per year
• Expensive and great because: tastes great, limited supply, and expensive winemaking techniques\\xa0
• Profile: Rich spicy, full-bodied reds \\u2013 product of Warm-climate viticulture. Can be tannic or jammy, White and (rare) rose are made too
• The new generation in Ch\\xe2teauneuf-du-Pape is ambitious, quality minded and eager to show that their wines are worth the money. They keep some traditional ways of making the wine but are not afraid to use modern techniques as well.
• The wine is consumed relatively young -5-6 years after bottling\\xa0

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Ch\\xe2teauneuf-du-Pape: Location

• In southeastern France/Southern Rh\\xf4ne about\\xa02 miles/3 km east of Rh\\xf4ne river and\\xa012 km/7.5 miles north of Avignon
• Communes: Bedarrides, Courthezon, Orange, Sorgues

History: \\u201cPope\\u2019s new castle\\u201d is translation

• Pope Clement V Bertrand de Got,\\xa0was elected pope in 1305. He\\xa0transferred the papacy to Avignon in\\xa01309.
• Successor John XXII credited with developing papal vineyard in Chateauneuf-du-Pape, also developed Papal palace in Avignon
• Following schism -- CndP and Avignon went back to countryside, wine was not important here until the 18th c (1700s)
• Popes left, castle passed to the archbishop of Avignon, but it was too large and too expensive to maintain
• La Nerthe or La Neste first in 1785 had an estate bottling
• 1787 Thomas Jefferson was in the region and didn\\u2019t taste the wines \\u2013 not relevant at that point
• Phylloxera hit CndP right after it hit Gard in the Languedoc \\u2013 devastating. Production not up to pre-phylloxera levels until the 1950s

Grapes

• 90% is red wine, used to add white to add freshness to red
• Today typical blend:
  • 50-70% Grenache
  • 10-30% Mourvedre
  • Up to 20% Syrah Cinsault Counoise and Vaccarese
  • Up to 10% Clairette, Picpoul, and Bourboulenc (whites)

• Reds: Grenache,\\xa0Mourv\\xe8dre, Syrah, Cinsault,\\xa0Counoise,\\xa0Muscardin,\\xa0Vaccar\\xe8se,\\xa0Picpoul noir,\\xa0Terret noir
• Whites:\\xa0Roussanne,\\xa0Clairette,\\xa0Bourboulenc,\\xa0Picardin
• Others: Clairette Ros\\xe9, white and pink Picpoul and Grenache)

The Land: Variation \\u2013 soils, mix of grapes, mesoclimates, differences in vinification\\xa0

• Soils: Some large pebbles \\u2013 galets \\u2013in many vineyards. Retain heat, good for low, bush-trained vineyards (gobelet). Mainly varied soils \\u2013some calcareous, some rocky
  • Most own parcels in varied areas \\u2013 blending
• Climate:\\xa0Hotter sites \\u2013 tough when young, concentrated.\\xa0South facing slopes can be too hot, especially with heat retaining pebbles. Blends from different subzones \\u2013 work best, some single vineyards (can be too big)

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Top producers:

• Chateau Rayas
• Chateau de Beaucastel (Hommage \\xe0 Jacques Perrin, Roussanne Vieilles Vignes
• Domaine Henri Bonneau (R\\xe9serve des C\\xe9lestins and Cuvee Marie Beurrier)
• Domaine de Marcoux \\u2013 2 sisters run it (Cuv\\xe9e Vieilles Vignes), biodynamic
• Clos de Papes
• Domaine de Pega\\xfc \\u2013 classically styled wines (Cuvee Laurence)
• Domaine du Vieux T\\xe9l\\xe9graphe
• Les Cailloux (Cuvee Centenaire)

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Recent great vintages: 2005, 2007, 2010, 2015, 2016

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