This 2021 Châteauneuf-du-Pape from Château Le Hurlevent is a captivating red from the southern Rhône, rightly renowned for its complex, full-bodied wines. Predominantly comprised of Grenache, with Syrah, Mourvèdre and possibly smaller percentages of other permitted varieties, this blend is emblematic of the appellation’s celebrated richness and aromatic depth. The 2021 vintage, marked by cooler conditions, has imparted a notable freshness and elegance, balancing the traditional power of Châteauneuf-du-Pape. Expect a deeply hued wine with aromas of ripe black cherries, crushed raspberry, wild herbs—evoking the famous local 'garrigue'—along with hints of spice and subtle smoky notes from careful oak maturation. The palate offers both robust fruit and refined tannins, promising both immediate pleasure and the potential for graceful ageing.
Châteauneuf-du-Pape lies at the heart of the southern Rhône, a region characterised by a warm, sun-drenched Mediterranean climate. The area is famous for its distinctive galets roulés: large, rounded stones that retain heat and encourage optimal ripening. The soils are a complex mix of sand, clay, and limestone, contributing to the diversity and depth of the wines. The appellation is steeped in history, its name referring to the new castle built for the popes during the 14th century when the papal court resided in nearby Avignon. Over the centuries, the region has become a benchmark for powerful yet nuanced red blends.
When considering food pairings, this Châteauneuf-du-Pape shines alongside robust and flavourful dishes. Classic Provençal lamb stew—think lamb shoulder slow-cooked with rosemary, olives, and tomatoes—would be a perfect match. Game, such as venison or duck breast with a red fruit sauce, will also complement the wine’s structure and depth. For a local touch, daube provençale or grilled vegetables with herbs de Provence make excellent partners. Mature firm cheeses, such as Comté or aged Gouda, offer a savoury counterpoint.
For optimal enjoyment, serve this wine at a temperature of 16-18°C. Decanting for an hour before serving will help to open up its aromatic complexity, especially if enjoyed in its youth. While already appealing, it will reward a few years of cellaring, allowing its tannins to integrate further and its bouquet to evolve beautifully.
