Wines Châteauneuf-du-Pape Marc Bonadieu - 2023

Viniou Reviews

Marc Bonadieu’s 2023 Châteauneuf-du-Pape Rouge is a compelling example of the Southern Rhône’s renowned blend, typically based on Grenache, supplemented by varieties such as Syrah, Mourvèdre, and Cinsault. The vintage 2023 in the region enjoyed a warm and generally dry growing season, allowing for an excellent ripening of grapes. The result is a wine that combines richness in fruit with aromatic complexity. Traditional vinification methods are usually employed in Châteauneuf-du-Pape, including extended maceration and ageing in large old oak foudres, which lends depth and subtle integration of tannins, while letting the fruit shine through.

The Châteauneuf-du-Pape appellation is the crown jewel of the southern part of the Rhône Valley. The vineyards take root in a unique terroir marked by galets roulés—large rolled pebbles that store heat during the day and release it at night, helping grapes reach optimum maturity. The soils are a patchwork of sandy, clay, and limestone components, ideal for complex, powerful reds. The region enjoys a Mediterranean climate, with hot, dry summers and the frequent influence of the mistral wind, ensuring healthy, concentrated fruit. The appellation also boasts a rich history, having been the summer residence of the Popes in the 14th century, which gave rise to its illustrious name and global acclaim.

This robust and spicy red calls for generous, flavourful dishes. Classic pairings include slow-cooked lamb shoulder with Provençal herbs, daube de boeuf (a traditional beef stew from the region), or game birds with a wild mushroom sauce. The wine also shines with aged sheep’s cheeses like Ossau-Iraty or a rustic ratatouille, echoing the warm southern flavours of its origin.

For optimal enjoyment, decant the wine for at least an hour prior to tasting; the 2023 vintage, though young, will benefit greatly from aeration. Serve at 16-18°C to allow the aromatics and texture to fully unfold. This wine promises pleasure now with hearty cuisine, yet has the structure to reward a few years of cellaring for greater complexity.