Châteauneuf-du-Pape
Xavier Vignon Cuvée Anonyme Châteauneuf du Pape 2016
75cl
Xavier Vignon Cuvée Anonyme Châteauneuf du Pape 2016
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All the Châteauneuf du Pape terroirs are represented in this cuvée, for a great complexity and a beautiful minerality.
"The 2016 Châteauneuf-du-Pape Cuvée Anonyme is the flagship and is mostly Grenache that was sourced from numerous terroirs throughout Châteauneuf-du-Pape and brought up in a mix of tank and barrels (some new). It offers a rocking bouquet of black raspberries, blueberries, lavender, Asian spices, and graphite. Like all of Xavier's 2016s, it has purity, freshness, and richness, yet still packs ample richness and depth. Give this full-bodied, elegant red another few years, and it will keep for a decade". - Dunnock
Technical sheet
| Type Of Wine: | red wine |
|---|---|
| Vintage: | 2016 Other vintages |
| Appellation: | Châteauneuf-du-Pape (Rhône, France) |
| Cellar: | Xavier Vignon |
| Volume: | 75cl |
| Grapes: | Garnacha, Monastrell, Syrah |
| Allergens: | Contains Sulfites |
| Alcohol Vol.: | 15% |
| Jeb Dunnuck Score: | 95+ |
| James Suckling Score: | 92 |
Description of Xavier Vignon Cuvée Anonyme Châteauneuf du Pape 2016
Xavier Vignon Cuvée Anonyme Châteauneuf du Pape 2016 (Garnacha, Monastrell and Syrah)
TASTING NOTES OF Xavier Vignon Cuvée Anonyme Châteauneuf du Pape 2016:
- View: deep garnet red
- Nose: intense aromas of black fruits, roasted and spicy notes
- Palate: elegant tannins, powerful, beautiful minerality.
DESIGNATION: Châteauneuf-du-Pape
VINEYARD: Xavier Vignon
GRAPES: Grenache, Mourvedre, Syrah,
AGEING: Ageing for more than 15 months: 25% in French oak barrels (Allier - Tronçais), 25% in wooden tun, 25% in half-casks, 25% in concrete tanks.
WINEMAKING: The exceptional quality of the 2016 vintage made sorting unnecessary on most of the plots. Traditional vinification with a long maceration of nearly a month.
Very low dose of SO2 and light filtration.
AGEING POTENTIAL: 10-15 years
PAIRING: Duck in sauce with olives - Ravioli with porcini mushrooms, cream of parsnip and bacon crisps - Partridge leg confit with olive oil.
TEMPERATURE: 15-17ºC
ABV: 15%
How to serve
Consumption temp.
16ºC
