Is 2005 a good year for Châteauneuf-du-Pape?
The Southern Rhône has capped off its trifecta of consecutive excellent vintages with the best yet–2005. Following the heat-wave-influenced 2003 and the balanced, fresh wines of 2004, 2005 provides wines of richness, power and admirable structure that should develop well over the next two decades.
How long can you keep Châteauneuf-du-Pape for?
Keep in mind, most wines from Chateauneuf du Pape are at their best during their first 8 to 12 years of life. While some wines, especially in the top years can age longer, it’s still nice to know which years were and are the best for Chateauneuf du Pape wine.
What does Châteauneuf-du-Pape translate to?
pope’s new castle
Châteauneuf-du-Pape sits towards the bottom of the Rhône Valley, close to the border of Provence. The name means “pope’s new castle,” and refers to a time when the seat of the Roman Catholic Church was in Avignon (between 1309–1377).
Does Châteauneuf-du-Pape age well?
This southern Rhone village is the heartland of robust, age-worthy wines. Most Chateauneuf rouges are expected to last at least a decade, and some even up to 30 years. Any vintage made after 2010 would be perfect for cellaring now.
How old is Chateau Châteauneuf-du-Pape?
Its presence has dominated the landscape around the village and its renowned vineyards for more than 800 years….
| Castle of Châteauneuf-du-Pape | |
|---|---|
| Coordinates | 44°03′27″N 004°49′47″E |
| Construction started | 1317 |
| Completed | 1333 |
| Destroyed | Partially in 1940, during WWII |
How long should Châteauneuf-du-Pape age?
This region has a reputation for producing wines with great aging potential–most red Châteauneuf-du-Pape benefits from at least five years in a cellar, and the finest vintages can even last for decades.
Should Châteauneuf-du-Pape be decanted?
Wines from Bordeaux, Burgundy, Barolo, Barbaresco, Montalcino, Chateauneuf du Pape and Rioja always benefit from decanting. These wines are tightly wound with acidity and tannins that require anywhere from one to four hours of decanting in order to reach their zenith.