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  • Château La Nerthe Châteauneuf du Pape blanc

    2023

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    Château La Nerthe Châteauneuf du Pape blanc

    54,29

    Price per bottle

    10 in stock

    10 bottles in stock

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    Yes, there is also a white Châteauneuf du Pape. And it just so happens that that is an absolutely brilliant wine…

    Château La Nerthe Châteauneuf du Pape Blanc is an organic white wine with attractive notes of peach, overripe pear, and mandarin, as well as a creamy vanilla sauce experience. Fermented and aged in a mix of barriques, demi-muids, and tanks. The wine is medium to full-bodied, plump, with a silky texture and a long finish. Made from 50% Roussanne and 38% Grenache. Blanc and 12% Clairette, this beautiful white wine has an open, generous nose of peach, yellow apple, and crème anglaise. It also has some toasted notes in the background, but the Château La Nerthe Châteauneuf du Pape blanc is very fresh with a wonderfully gliding texture. Soft and creamy. Not only complex and powerful but simply delicious too. It just has it all.

    There is no need to rush with this wine. It is certainly incredibly rewarding to keep it for a few more years. Fantastic to pair with poached turbot with a fine beurre blanc or a few grilled scallops. Also wonderful with a Moroccan-style chicken with stewed quinces. 

    One of the oldest estates in the Southern Rhône.

    Château La Nerthe is one of the oldest estates in Châteauneuf-du-Pape and extends over 220 hectares around the castle. Loamy, sandy soils strewn with large pebbles produce finesse and aromatic expression. The location, near one of the few natural springs in the Châteauneuf-du-Pape appellation, creates a microclimate that is warm during the day but cool at night. This microclimate results in white wines with a strong personality.

    The harvest takes place early in the morning to take advantage of cooler temperatures, and the grapes are sorted to remove imperfect fruit. Fermentation of the Roussanne juice takes place in 60-gallon vats (1/3 new) and subsequently ages on their lees. The remaining varieties are slow-pressed as whole grapes for premium juice extraction only. The must is then aged in temperature-controlled stainless steel tanks and stored to mature on the lees. Blending takes place shortly before bottling.

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