About the wine
Clay/ limestone soils with galets roulés (rolled stones). Traditional vinification in thermoregulated concrete vats. Two-thirds destemmed. Cold pre-fermentation maceration. Pigeage, délestage and rémontage. Fermentation lasts 28-35 days typically. Ageing in large oak foudres and demi-muids for 12-18 months.
About the producer
The Boiron family have been a vignerons for five generations. In 1860, Emmanuel Boiron invested in Châteauneuf du Pape vineyards; his son, Joseph-Victor created the “Clos Chantemerle” in 1936. With his son Joseph, who joined him in 1923, they thus ensured the wine production continuity, durability and quality. Generations followed one another, extending the estate while keeping in mind a concern for the preservation of the terroir. Maurice and Josette considerably increased the estate and created in 1965 the “Bosquet des Papes” domaine, extending then to over 25 hectares of Châteauneuf du Pape vineyards. In 1995, Nicolas, Maurice’s son, joined the family business, while acquiring 3 hectares of Côte du Rhône and 4.5 hectares of Châteauneuf du Pape vineyards.
Today the vineyard is divided as follows: 27 hectares of Châteauneuf du Pape (red), 1.5 hectares of Châteauneuf du Pape (white) and 3.5 hectares of Côtes du Rhône (red and rosé). The numerous plots are divided on soils whose geological formation dates back to the quaternary age for the pebble content and the secondary and tertiary age for the sedimentary content: red sandstones, rolled pebbles, brown earth, sands – all of it over a clay and limestone subsoil. This diversity is the basis of their wines’ complexity and typicity. With Jeanne-Claire, his wife, Nicolas holds much respect for tradition, in tandem with modernity and technical improvements as well as the preservation of the environment. He is built like a Rugby forward and his wines have a tendency to be like him!
Robert Parker Wine Advocate (robertparker.com):A terrific example of this bottling, the 2016 Châteauneuf du Pape Cuvée Tradition is a blend of 75% Grenache, 12% Mourvèdre, 10% Syrah and tiny amounts of Cinsault, Counoise and Vaccarèse. About 40% was destemmed in this textbook vintage, the fruit coming from 40 different parcels around the appellation. Floral and raspberry notes emerge on the nose, while the palate is full-bodied but silky textured, ending on subtle shadings of Provence herbs and licorice. It's a relative bargain that's easy to drink now, but it should easily go a decade or more in a cool cellar. (Joe Czerwinski) Points: 93. Issue Date: 31/08/2018
Regions Vintage Report:“After an exceptional 2015 vintage it’s difficult to believe that 2016 could match up to let alone deliver wines of superior quality. It was quite different in the North with fresher, fragrant whites and more subtle and elegant reds. But for once the South is where sublime wines were produced with some of the most impressive wines I have ever tasted! And to make things better they are not overly rich or heavy, but rather exceptionally balanced. Volumes are reasonable, especially compared to 2017 where quantities are very often 50% down on average” Christian Honorez DirectorThe North Following the superlative 2015 vintage it would be easy to downgrade 2016 wines. Of course, they do not have the intensity and ripeness of last year’s wines but they make up for it with beautiful fruit and great balance. One does not always look for muscle and structure in the North and many beautiful wines are produced in balanced vintages like 2016. Do not get me wrong, 2016 isn’t a weak and lean vintage, far from it, but the best wines are those capturing the essence of the Syrah grown in that part of France; perfumed, elegant and savoury. Moreover, of course a slightly cooler year benefitted the whites that are incredibly perfumed, rich but not overly ripe. The South It was difficult not to notice the broad smiles and the joy after the 2016 vintage. Two magnificent vintages producing decent yields will certainly help the producer’s cash flow, especially after a few challenging vintages and the prospect of notably reduced volumes in 2017. The whites are rich, perfumed with enough freshness to carry the ripeness through. Many of them will evolve beautifully for several years, but of course, the ‘piece de resistance’ are the magnificent reds. Ripe, juicy, with just enough structure, elegant tannins and a good dose of freshness; I cannot remember having tasted so many great wines from a single vintage. The easiest ones are so appealing that I wanted to decant them into a bottle to drink the same day, despite knowing that they will last and improve for many years. Some wines are a touch more austere and will require 2 or 3 years cellaring, but for many of us the problem will be to resist the charm and appeal of these young wines. I will certainly buy as much as possible to enjoy over the next 10+ years.Christian Honorez, Director November 2017©adVINture 2020