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Chateauneuf du Pape Rouge 2017 - Clos des Papes
Clos des Papes

CHATEAUNEUF DU PAPE ROUGE 2017 - CLOS DES PAPES

  France / Rhone
€143.30
€130.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Jeb Dunnuck 98pts, Robert Parker 96pts, Decanter 96pts, Jancis Robinson 17/20!

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Why do we love it?

Jeb Dunnuck said for the Clos des Papes Chateauneuf du Pape 2017: “One of the strongest wines of the 2017 vintage is the Châteauneuf Du Pape of 2017 by Vincent Avril. This beauty has everything you could ask for. You definitely want several bottles of it in your cellar and the next two decades will be a treat." If this did not convince you, its scores are breathtaking: Jeb Dunnuck 98pts, Robert Parker 96pts, Decanter 96pts, Jancis Robinson 17/20!

Clos des Papes is the most historic and perhaps the most timeless winery in the Southern Rhone. Paul Avril founded the winery in 1896 and he even contributed to the establishment of the appellation of Chateauneuf du Pape. The winery took its name from the vineyard located in the ruins of the papal castle from the 14th century. The years have passed but the Avril family is still at the helm, following the same philosophy: only two wines, which reflect the Rhone terroir and have aging potential as very few do, in the area. Paul Avril the youngest, follows traditional techniques combined with modern technologies and continues the legendary course of his great-grandfather.

For the Clos des Papes Chateauneuf du Pape 2017 the grapes come from 24 different plots of land and the blend consists of 45% Grenache, 40% Mourvedre, 10% Syrah 5% comes from other permitted varieties. The different varieties co-ferment in stainless steel tanks and then the wine matures for 15 months in used French foudres (large oak barrels). The wine is bottled unfiltered and is famous as one of the most elegant and floral expressions of Chateauneuf. The excellent year of 2017 has a higher percentage of Mourvedre and this gives it more ripe black fruit, compact structure, and animal nuances.

It is magical now but also, in the following decade!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Clos des Papes Chateauneuf du Pape 2017 has a deep purple color and complex aromas of cherry, blackberry, strawberry jam, white pepper, cinnamon, nutmeg, star anise, dried herbs, violet, lavender, and leather.

In the mouth, it has a rich body, silky tannins, and balanced acidity. Ripe red and black fruits are mixed with notes of spices, herbs, bacon, cocoa, violet and molasses.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,3%
Origin Rhone, France
Variety Grenache, Mourvedre, Syrah
Aromas Cherry, blackberry, strawberry jam, white pepper, cinnamon, nutmeg, star anise, dried herbs, violet, lavender, leather, notes of spices, bacon, cocoa, molasses.
Bottle Size 750ml
Barrique 15 months
Serving temperature 17°C
Aging 10+ years
Closure Cork
Organic No

CHATEAUNEUF DU PAPE ROUGE 2017 - CLOS DES PAPES

PAIR IT

with slow-roasted lamb with Provencal herbs, duck fillet with red fruit sauce, beef in wine sauce, and pappardelle with wild boar ragu.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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