Domaine La Barroche Châteauneuf‑du‑Pape 2020

Winery Background and History:

Domaine La Barroche was founded in 1968 by the Barrot family in Châteauneuf‑du‑Pape. This small 15 ha estate emphasizes traditional viticulture with century‑old vines and minimal intervention. They operate organically and ferment in concrete tulip vats and large old oak, producing terroir‑driven wines revered for elegance balance and purity

Producer and Wine Maker:

Managed by Julien Barrot the wine is crafted parcel by parcel. Grapes are destemmed cold‑soaked and fermented with native yeasts in open‑top cement vats. After fermentation the wine matures for 18 months in neutral demi‑muids concrete tanks and old oak foudres before bottling unfiltered to preserve texture depth and varietal character

Vineyards and Micro Climate:

Fruit is sourced from sandy‑clay and galet soils in north‑eastern Châteauneuf‑du‑Pape. The Mediterranean climate with hot dry summers and cooling mistral winds provides ideal ripening conditions. The 2020 season offered sunny warm days maturing fruit while preserving balanced acidity

Vinification & Aging Methods:

Grapes are destemmed and cold‑soaked for over four weeks with gentle extraction Fermentation occurs in tulip-shaped concrete vats After primary fermentation the wine ages 18 months on lees in neutral demi‑muids concrete and foudres with no fining or filtration prior to bottling

Tasting Notes:

Deep ruby color The nose opens with black raspberries licorice black cherry roasted garrigue violets and spice The palate is silky refined and mineral‑driven with fresh red fruit peppery herbs and a lengthy savory finish

Food & Wine Pairing:

Ideal with herb‑crusted lamb Provençal game dishes truffle mushroom risotto beef tagine and aged cheeses Its freshness and purity beautifully complement rich savory and earthy cuisine

Service Methods and Temperatures:

Serve at 16 °C in large Bordeaux glasses to frame aromatics and soften tannins Decant 30–60 minutes to open bouquet and integrate structure

Storage and Aging Potential:

Cellar at 12–14 °C with moderate humidity Best drinking window 2025–2040 during which time tertiary notes of leather spice earth and forest floor will emerge while retaining vibrancy

Grape Varietals & % used:

Grenache 60 % · Mourvèdre 19 % · Syrah 13 % · Cinsault 5 % · Vaccarèse 1 % · Others 2 % 

ABV (Alcohol by Volume):

15 %

Scores:

Jeb Dunnuck: 94 points 

James Suckling: 94 points 

Wine Spectator: 95 points