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 1468-22R
Label 1468-22R

Malijay - Chateauneuf du Pape - 2022

Blend
10% Cinsault
50% Grenache
30% Mourvedre
10% Syrah
Country
France
Region
Rhone Valley
Appellation
Chateauneuf Du Pape
UPC
873964005134
New
Red Wine
1468-22R
Product Ratings
Wine Enthusiast 94pt

The nose is hedonistic and juicy, packed with plum and strawberry compote, threaded with fresh rose petal. Striking and immediately inviting, it follows with layered complexity on the palate, driven by mouthwatering acidity. White pepper and garrigue sit over red fruit, with mushroom and cocoa through the finish. Delicious now, yet built to cellar through 2040.

by Wine Enthusiast, 2026

Estate

Chateau Malijay is a 120-hectare wine estate producing â diverse range of Rhone Valley flagship appellations: IGP Vaucluse, Cotes du Rhone, and Plan de Dieu. Pierre Deltin acquired the estate in 2007 and gradually restructured the vineyards surrounding this magnificent 18th-century château, which lies at the foot of the Dentelles de Montmirail. In 2018, he also acquired Domaine Palon in Gigondas, along with parcels in Ventoux. Although the château is not currently in use, its current owner, Aude Deltin aims to plan its development with the sâme câreful considerâtion thât guided the restructuring of the vineyards: with a focus on practices that respect the terroir, adapted to the constraints of the land, and mindful of the increasingly scarce resources. Aude Deltin and her team are closely following the ongoing debate on climate change. They are committed to evolving our practices, with the understanding that plants in this context require â fundamental shift in how they approach viticulture.

Tasting notes

A successful vintage of Chateauneuf du Pape offering the subtle tannins of the appellation. This wine is proof of French know know-how: pairing it with a warm meal with family or friends will make you appreciate all the elegance of this wine, which is made from a majority of old Grenache grapes.

Winemaking

Controlled fermentation in concrete, maceration for 20 days. Racking and malolactic fermentation before ageing of 1/3 in steel tanks and 1/3 in barrels, for 18 months.