Domaine de Beaurenard Chateauneuf-du-Pape Blanc 2011

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Winemaker's Notes:

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family specia...

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User Reviews for Domaine de Beaurenard Chateauneuf-du-Pape Blanc

Winemaker's Notes:

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family speciality, as reflected by a few bottles of the 1929 vintage. The choice of soil is paramount: only a few parcels truly promote the fusion of soil and traditional white-grape varieties. The wine is made solely with white grapes: 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussane and three per cent Picpoul and Picardan. The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place. The wine is then aged in vats and in barrels (10-20%), following by early bottling (five to six months after the harvest) to capture its fruit and lively personality.

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family speciality, as reflected by a few bottles of the 1929 vintage. The choice of soil is paramount: only a few parcels truly promote the fusion of soil and traditional white-grape varieties. The wine is made solely with white grapes: 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussane and three per cent Picpoul and Picardan. The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place. The wine is then aged in vats and in barrels (10-20%), following by early bottling (five to six months after the harvest) to capture its fruit and lively personality.

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