VIEUX TELEGRAPHE LA CRAU 2019 - White wine

New product

RHÔNE - AOP CHÂTEAUNEUF-DU-PAPE - DRY WHITE WINE
Grape varieties: Clairette (40%) - Grenache blanc (25%) - Roussane (25%) - Bourboulenc (10%)
Lees ageing for 12 months in oak barrels, demi-muids and 30-hl tunes

  • Nose: delicate and slightly aniseed flavour. Notes of pear, lychee, apricot, with a hint of almond.
  • Palate: tonic and tasty. Long and slightly aniseed finish.

Tasting date: March 2021

OUR OPINION: a very great gastronomic wine, complex and tasty. Excellent!

Others available vintages :

2016

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64,00 €tax incl.

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TERROIR


The parcel la Crau is located on a stony plateau of recent geological formation dating from Miocene, Pliocene and Quaternary period, where are also planted the red grape varieties at the origin of the red VIEUX TÉLÉGRAPHE wine. The soil is composed of red sandstone, more or less silty or clayey sand and sandstone, quartzite pebbles (siliceous rock with welded quartz crystals), and pliocene fossiliferous micaceous sands.

WINEGROWING & WINEMAKING


The white wine Vieux Télégraphe is a blend of clairette (main variety), grenache blanc, roussane and bourboulenc. The vines are around 45 years old.

The harvest is manual, the grapes are sorted twice in the vineyard and a third time in the cellar before being gently pressed thanks to a pneumatic press.

After decanting, the fermentation takes place in barrels, demi-muids and 30hl foudres, followed by an lees ageing period of one year in these same containers.


Domaine Fontavin - VignArtea

 
Data sheet
Country Rhône Valley
Color White
Type Dry
Vintage 2019
Capacity 75 cl
Variety Clairette (40%), Grenache blanc (25%), Roussane (25%), Bourboulenc (10%)
Main Grape Variety(ies) Clairette
Alcohol rate 13,5 %
Quality Designation Châteauneuf-du-Pape
Cellar Potential 15 years.
Service advise 12-14°C (54-57°F). Decant 1 hr before the service.
Culture Methods Sustainable cultivation method
Comments Manual harvest. Traditional fermentation and lees ageing of one year in barrels, demi-muids and 30hl foudres.
 
Food & wine Pairing
  • red mullet cooked with herbs and olive oil

  • sea bass

  • sea bream

  • marinated or grilled

  • bass seafood pasta

  • dry goat cheese

CHAMPAGNE

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