Brotte Domaine Barville Optimum Châteauneuf-du-Pape Aoc 2007

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Tasting Notes:

Ripe fruit aromas harmoniously blend with notes of cinnamon and earth. On the palate, it is rich and warm with bold t...

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Had a bottle of the 2008 Last night. Excellent. Fruity front, mild middle, warm finish. Hints of raspberry and smoke. Went well with the beef and c... Read more

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User Reviews for Brotte Domaine Barville Optimum Châteauneuf-du-Pape Aoc

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Snooth User: Kamakiriad66
78476632
4.00 5
02/27/2011

Had a bottle of the 2008 Last night. Excellent. Fruity front, mild middle, warm finish. Hints of raspberry and smoke. Went well with the beef and cheese at our table.


Ratings & Tags for Brotte Domaine Barville Optimum Châteauneuf-du-Pape Aoc

rated this wine
4.00 5
12/26/2010

Winemaker's Notes:

A very limited-production wine produced from the best plots of the Domaine Barville vineyard, named for Laurent Brotte’s maternal grandmother. To limit the yield, green harvests were conducted as necessary throughout the growing season. A highly selective manual harvest of only the best bunches took place when the grapes were slightly over ripened. After further sorting at the winery, the bunches were destalked. The grapes were manually poured into concrete tanks with CO2. At temperatures ranging from 28-30°C, fermentation took place over 20 days. During this time, the juice was devatted twice and daily pump-overs were performed. Half the wine was aged in new French oak barriques, while the remaining 50% was refined in 2nd-use barriques for 18 months. The wine was bottled unfiltered and without the use of pumps.

Tasting Notes:

Ripe fruit aromas harmoniously blend with notes of cinnamon and earth. On the palate, it is rich and warm with bold tannins. This wine possesses excellent aging potential.

A very limited-production wine produced from the best plots of the Domaine Barville vineyard, named for Laurent Brotte’s maternal grandmother. To limit the yield, green harvests were conducted as necessary throughout the growing season. A highly selective manual harvest of only the best bunches took place when the grapes were slightly over ripened. After further sorting at the winery, the bunches were destalked. The grapes were manually poured into concrete tanks with CO2. At temperatures ranging from 28-30°C, fermentation took place over 20 days. During this time, the juice was devatted twice and daily pump-overs were performed. Half the wine was aged in new French oak barriques, while the remaining 50% was refined in 2nd-use barriques for 18 months. The wine was bottled unfiltered and without the use of pumps.

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Chemical Analysis:

Alcohol: 14.8%
Total Acidity: 3.7 grams per liter

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