Santa Duc Chateauneuf du Pape Le Pied de Baud 2018

Winery Background and History:

Domaine Santa Duc, founded in 1979 in Gigondas and later expanding into Châteauneuf‑du‑Pape, is family‑owned and known for biodynamic and organic viticulture. Their Le Pied de Baud cuvée, from a single lieu‑dit of 90‑year‑old vines, reflects the estate’s philosophy of site expression, old-vine quality, and minimal intervention through careful vineyard work and aging in neutral vessels 

Producer and Wine Maker:

Managed by winemaker Benjamin Gras, Le Pied de Baud is vinified parcel by parcel. Grapes are destemmed, fermented with native yeasts in open vats or concrete, and aged 18 months in neutral demi‑muid barrels and foudres before bottling unfiltered to preserve depth, purity, and texture ()

Vineyards and Micro Climate:

The vineyard is a 1‑hectare block on sandy‑clay and galets soils in northern Châteauneuf‑du‑Pape. The Mediterranean climate with hot summers, dry conditions, and cooling mistral winds ensures ripe fruit with balanced acidity, ideal for expressing terroir purity 

Vinification & Aging Methods:

After destemming and cold soak, fermentation occurs in concrete vats with indigenous yeasts. The wine ages for 18 months on lees in a combination of neutral demi‑muids, concrete, and large old foudres then is bottled unfined and unfiltered to maintain texture and varietal clarity ()

Tasting Notes:

Deep ruby color. The nose features violet candy, crème de cassis, black raspberries, kirsch, licorice, roasted garrigue, thyme, and spice. The palate is silky, mineral‑driven, and precise with fresh red fruit, peppery herbs, and a long savory, crystalline finish 

Food & Wine Pairing:

Pairs beautifully with herb‑crusted lamb, Provençal game, mushroom risotto, beef tagine, aged cheeses, and dishes with garrigue notes. Its freshness, purity, and savory depth enhance rich, earthy flavors

Service Methods and Temperatures:

Serve at 16 °C in large Bordeaux glasses to open aromatics and soften tannins. Decant 30–60 minutes before drinking to enhance texture and bouquet expression

Storage and Aging Potential:

Cellar at 12–14 °C with moderate humidity. Best from 2024 to 2035. Over time it develops tertiary notes of forest floor, leather, earth, and spice while retaining freshness and finesse 

Grape Varietals & % used:

Grenache 80 % · Mourvèdre 15 % · Cinsault 5 % 

ABV (Alcohol by Volume):

14.5 % ()

Scores:

Falstaff: 97 points 

Wine Advocate (Jeb Dunnuck): 96 points 

Wine Enthusiast: 96 points 

Wine Spectator: 95 points