Viniou Reviews
This Châteauneuf-du-Pape from Domaine Mayard, presented here as a non-vintage red, embodies the rich tradition of the southern Rhône Valley. While specific grape composition isn’t listed, classic Châteauneuf-du-Pape rouge is typically a blend dominated by Grenache, often with Syrah and Mourvèdre, and possibly small proportions of other authorised varietals. These grapes thrive on the region’s famous galets roulés—rounded stones that absorb the day’s heat and release it at night, fostering optimal ripening. Vinification in this storied appellation usually emphasises gentle extraction to balance robust fruit with supple tannins, resulting in wines of power and aromatic complexity.
The Châteauneuf-du-Pape AOC lies at the heart of the southern Rhône, where a Mediterranean climate brings generous sunshine, warm temperatures, and the spirited mistral wind. These elements, combined with the draining alluvial soils and stones, create perfect conditions for low-yielding, concentrated fruit. The region’s winemaking history stretches back to the papal era of the 14th century, and the area continues to produce some of France’s most esteemed red blends—renowned for their depth, longevity, and spicy, herby signatures often referred to as “garrigue.”
The bold structure and aromatic richness of this wine lend themselves to a wide range of food pairings. Traditional Provençal dishes such as daube de boeuf (beef stew with herbs) or gigot d’agneau (roast leg of lamb) would harmonise beautifully. Grilled game, ratatouille, and dishes finished with wild herbs or olives will also complement its earthy undertones and ripe red and black fruit notes. Cheese lovers might enjoy it alongside mature, nutty varieties like Comté or aged Chèvre.
For the ideal tasting experience, serve this Châteauneuf-du-Pape at 16-18°C after allowing it to breathe for at least an hour. This will let its full array of aromas unfold, enhancing the pleasure and authenticity of your tasting journey.
