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 11441-23
Label 11441-23

Brotte - Domaine Barville Chateauneuf du Pape - 2023

Producer
Brotte
Blend
100% Red Rhone Blend
Country
France
Region
Rhone Valley
Appellation
Chateauneuf Du Pape
UPC
0 15643 25578 6
Red Wine
11441-23
Product Ratings
Wine Spectator 93pt

A showy, enticing red, with melted licorice draped over linzer torte, black pepper and rooibos tea. Suave, with black tea tannins holding a gentle but solid grip, while bolts of iron keep this grounded. Approachable now, this will only improve with time in bottle. Grenache, Syrah and Mourvedre.

by Wine Spectator, 2025
James Suckling 91pt

A mellow, dense and fruit-driven Chateauneuf-du-Pape with dark cherries, ripe plums and sweet spices on the nose. It's full-bodied with fine tannins. Fleshy but in control, with a vivid finish. Drink or hold.

by James Suckling, 2025

Food pairing

Enjoy with braised meat with black olives, beef tartare with bearnaise sauce, foil truffle foie gras, chocolate cake.

Tasting notes

Color: Ruby color with violet sheen.
Nose: Marked by its terroir character of spices, black pepper, lavender, black cherries and blackberries.
Palate: Elegant and well balanced, full-bodied, powerful with persistent aromas of red fruit and garrigue. This wine offers a great tasting pleasure and reward the most patients.

Vineyard

The Domaine is Barville homestead Laurent Brotte. 15ha vineyard west of the village, it consists of seven parcels covering two of the oldest and best terroirs of the AOC (red clay and pebbles at a place called Pradel and broken limestone instead-said Beaurenard). At an altitude of 100 meters, the vines 35 years of age on average overlooking the Rhone and enjoy the health benefits and the mistral and a good exposure to the critical maturity of the berries.

Vinification

Vinegrowing, budding, leafing, green pruning. Manual harvesting and rapid transport of the grapes in small containers to avoid compaction and oxidation of the grape. Destemmed, crushed and fermented at 28 °C followed by maceration for 3 weeks. Load shedding per day during fermentation. Ageing 12 months of syrah, grenache and tannic mourvedres in French oak barrels (1/3 new, 1/3 wine, 1/3 two wines), and more supple and fruity grenache tank and traditional lightning for 12 months.