" We don't sell the wine without touching the vine "
Wine from La Nerthe
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Wine grapes have been grown at the estate since the 1500s, making it one of the oldest estates in Châteauneuf-du-Pape.
POINTS OF DISTINCTION
- Exceptional, sloped terroir with soils of sandy-clay and a layer of large, round, well-worn galet stones
- All the terroirs of Châteauneuf-du-Pape in a single estate
- All 13 of the permitted primary varietals are planted
- Average vine age over 40 years old
- Certified AB Organic since 1998
- A veteran, acclaimed winemaking team and a rich, unique history
Château La Nerthe is in contention for being one of the oldest estates in Châteauneuf-du-Pape. The estate was first purchased by the Tulle de Villefranche family in 1560. The historic Château was built in 1736. Château La Nerthe deserves credit for being one of the first estates to bottle their own wine. This took place to some extent starting in 1784. Château La Nerthe is one of the first, if not the first estate in Châteauneuf-du-Pape to export their wine outside of France. Another first that belongs to the estate is that Château La Nerthe began the practice of destemming 100% of their vines in the 1800’s. By this point in time, Château La Nerthe was the most expensive wine from the Southern Rhône.
In 1870, the Tulle de Villefranche family sold the property to the Joseph Ducos family. The sale took place in part, because of the devastation caused to the vineyards by Phylloxera. The Ducos family made their mark on Chateau la Nerthe’s history by replanting the vineyard on grafted phylloxera rootstock and by planting new, local grape varieties; 10 of the 13 permitted varietals were planted. The Ducos family maintained ownership of the property until 1941 when Château La Nerthe was bought at an auction by the Leclerc and Motte families.
By 1985, Château La Nerthe had become dilapidated and was put up for sale by the Dereumaux family and purchased by the Richard family in partnership with David and Foillard negociants. Their goal for the estate was to revive the original values of excellence and innovation. A complete renovation of the estate took place and much of the vineyards were replanted. In 1991, Château La Nerthe was able to expand their holdings with the purchase of 54 acres of vines, which helped to create one of the largest estates in the Southern Rhône with 230 acres. In 1998, the vineyard is certified organic. Rémi Jean joined the Chateau la Nerthe team in late 2019 and has been placed in charge of the estate and its winemaking. Rémi Jean has had a long partnership with the Richard Family Wineries, previously worked as General Manager for their Bordeaux properties, Château de Corcelles and Château des Tours.
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Chateau La Nerthe Chateauneuf-du-Pape Rouge is made from Grenache 39%, Mourvédre 33%, Syrah 25%, Cinsault 2%, Others 1%.
Château La Nerthe is one of the oldest estates in Châteauneuf-du-Pape and dates from 1560. Château La Nerthe has 227 acres of vineyards that surround the château and top the renowned La Crau plateau. The terroir is typical of the region. Vineyards run along a slope and grow in sandy-clay soils. The ground is covered by a layer of ‘galets’ – large, round, well-worn stones that were carried down from the Alps by glaciers during the last ice age. All the 13 permitted primary varietals are planted here. Grenache dominates 62% of the vineyards and the average vine age is over 40 years old. The grapes are hand harvested and sorted on tables. The grapes are then put into vats for almost 4 weeks with regular pump overs and punch downs. The must is tasted every day during fermentation to ensure the best extraction of the berry compounds. At the end, the wines are racked into oak vats for malolactic fermentation. The cuvée is then aged in large French oak casks and barrels for 12 months before blending. Bottling takes place 6 months later.
The dark, deep, inky color of the wine shows immediately, stemming from the concentration of the vintage. Nose of blackcurrants, black tea and dried flowers stands out. The mouth is rich, fruity and velvety with an incredibly layered tannic structure. The wine is balanced and pure with strong intense and incredibly long aging potential.
Food Pairing: To drink with lamb or beef stew with ‘grand veneur’ sauce, duck fillet.
- One of the oldest estates in Châteauneuf-du-Pape - dates from 1560
- Estate grown, hand harvested, estate bottled
- Average vine age is 40+ years
- Certified AB Organic
Review:
A focused expression, this wine delivers pure red and black fruits unfolding against a delicate rose-petal backdrop. Silky yet chewy tannins gradually reveal layers of red cherry, pomegranate, spice, violets, and a hint of clove. Its elegance is underscored by fine tannins, suggesting a wine that, while quiet now, holds the promise of revealing its full beauty with time in the bottle. Cellaring through 2028+ before revisiting should prove to be rewarding.
-Wine Enthusiast 93 Points
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Louis Jadot Montrachet Grand Cru is made from 100 percent Chardonnay.
Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru).
The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition.
The Montrachet is produced with Chardonnay
Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by our cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Review:
Aromas of buttered toast, honeyed peaches, white flowers and mint introduce the 2019 Montrachet Grand Cru (Maison Louis Jadot), a full-bodied, layered and enveloping wine that's satiny and sumptuous, with lively acids and fine depth at the core. While I'd give the nod to the stunning Demoiselles as Jadot's best white wine this year, this Montrachet—purchased from the Chassagne-Montrachet side, from the house's usual source—is undeniably promising.
-Wine Advocate 94-96 Points
Dominus Napa Valley Red Blend is made from 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot.
The historic Napanook Vineyard, a 124-acre site west of Yountville, was planted in 1838. This vineyard was the source of fruit for some of the finest Napa Valley wines. Estate-bottled in the spirit of the Bordeaux châteaux, Dominus Estate is dry-farmed to allow natural stress and good concentration of fruit. Grape clusters are crop-thinned to allow sun and air to pass in between, helping to achieve full maturation and soften the tannins. Only 20% to 40% new French oak barrels are used in order to limit the extraction of oak notes. To express the unique terroir, the classic Bordeaux grape varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are planted with different root stocks best suited for the varying soil composition of gravel, heavy clay and loam.
Reviews:
One of the legendary Dominus, the 2021 Cabernet Sauvignon is unquestionably in the same league as the 2018, 2016, 2015, 2013, 2010, and 1991, and to my mind, wine simply doesn't get any better. Sporting a dense purple hue as well as an incredible perfume of blackcurrants, crushed stone, cedar pencil, smoke tobacco, and baking spices, it s rich, full-bodied, and voluptuously textured, with ripe yet building tannins. It reminds me slightly of the 2010 (maybe the 2013), and I suspect it will have a similar evolution. Hide bottles for 7-8 years, and it will evolve gracefully for 30+ years. Hats off to the team of Christian Moueix and director Tod Mostero.
Jeb Dunnuck 100 Points
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