| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2023 |
| Country | France |
| Type of Appellation | AOC |
| Region | Rhône Valley |
| Appellation | Châteauneuf-du-Pape |
| Estate | Victor Berard |
| Current phase |
Youth
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2026 | £30.24 |
|---|
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|
Youth
2023 - 2026
|
Maturity
2027 - 2030
|
Peak
2031 - 2040
|
Decline
2041 - 2047+
|
The Victor Berard Châteauneuf-du-Pape 2023 is a fine example of the Southern Rhône’s most illustrious appellation. Crafted primarily from Grenache, often blended with Syrah, Mourvèdre and smaller proportions of local varietals such as Cinsault, this red showcases the region’s signature boldness and complexity. The 2023 vintage stands out for its youthful vibrancy, displaying a deep ruby hue and aromas of ripe blackberries, cherries, garrigue herbs, and subtle spice, thanks to careful vinification that preserves the fruit’s freshness while allowing for gentle extraction of tannins. The stony “galets roulés” soils typical of Châteauneuf-du-Pape impart a remarkable structure and minerality to this wine, with a fine balance between power and elegance.
Châteauneuf-du-Pape sits at the heart of the Southern Rhône Valley, an area prized for its Mediterranean climate, hot dry summers, and the fierce mistral wind that ensures healthy, concentrated grapes. The unique terroir, composed of limestone, sand and the aforementioned rounded river stones, creates optimal ripening conditions and contributes to the longevity and distinct character of the appellation’s wines. Historically, Châteauneuf-du-Pape’s renown dates back to the 14th century, when it became the official wine of the papal court in Avignon, a testament to the enduring prestige of this area.
To complement the robust and aromatic profile of Victor Berard’s Châteauneuf-du-Pape 2023, pair it with hearty dishes such as slow-cooked lamb shank with rosemary, roast duck with figs, or cassoulet. Regional Provençal fare, like a daube de boeuf, also echoes the herby undertones of the wine, while aged cheeses such as Comté or a mature goat’s cheese make for a classic, satisfying combination.
For optimal enjoyment, decant this wine for at least one hour before serving to allow its complex bouquet to unfold. Serve at 16-18°C to best appreciate its structure, balance and fruit character, and consider cellaring a few bottles, as this vintage promises to evolve gracefully over the coming years.
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