" 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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Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.
Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.
The wine is drinking well right now and can be kept for another 10 years.
Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.
Terroir
On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.
In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.
Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express
Serve with a meal especially red meat, game and cheese.
Review:
"Interesting blend, and it comes through on the nose - it's a fruity, floral style of Beaumes that's really appealing. Full-bodied, rounded, generous and fluid, with very fine tannins. This is a real success in 2021. Also contains 5% Mourvèdre and 4% Grenache Blanc. No destemming, aged 12 months in stainless steel."
- Decanter (September 2022), 93 pts
Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.
"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."
Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.
Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.
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