Wines Châteauneuf-du-Pape Clos du Mont-Olivet - Tradition - 2011

Viniou Reviews

Clos du Mont-Olivet’s Châteauneuf-du-Pape Cuvée Tradition 2011 is an exemplary red from the southern Rhône, crafted from a classic blend that typically includes Grenache as the dominant grape, complemented by Syrah, Mourvèdre, and sometimes small proportions of other permitted varieties. The 2011 vintage was a more moderate year, allowing for freshness over sheer concentration, producing wines that balance ripeness with elegance. Fruit is sourced from varied plots across the appellation, each contributing distinct character, with gravelly galets roulés and sandy soils lending both warmth and finesse. Vinification in concrete and traditional foudres ensures that the wine showcases its terroir, preserving both structure and the expressive fruit profile.

The Châteauneuf-du-Pape vineyards spread across the sun-drenched, wind-swept plateaux north of Avignon. This region is famed for its Mediterranean climate, marked by hot, dry summers and the influence of the mistral wind, which keeps vines healthy and accentuates ripeness. The distinctive pudding stones, or galets, absorb heat and reflect it back to the fruit by night, while deep, sandy soils encourage deep rooting and mineral nuance. Historically, Châteauneuf-du-Pape is among France’s most storied wine regions, with papal connections dating to the 14th century and a world-renowned reputation for powerful yet nuanced reds.

This wine’s generous, spicy bouquet and ample structure call for bold food pairings. Lamb is an exquisite partner—think Provençal lamb shoulder with herbs or a roast rack adorned with garlic and tapenade. Regional classics, such as daube de boeuf (a rich southern beef stew) or wild mushroom fricassée, are also excellent choices, as are hard cheeses like aged Comté or tomme. The wine’s layered profile also complements Mediterranean dishes laced with black olive, rosemary, or thyme.

Pour this Châteauneuf-du-Pape at 16-18°C to best reveal its complex bouquet and supple tannins. Decanting for an hour is advisable for this vintage, unlocking its aromatic depth and enhancing the pleasure of each sip.