Domaine du Vieux Telegraphe Chateauneuf-du-Pape La Crau 2021

Description

Product Information: 2021 is certainly the most elegant renditions in the recent vintages, both mouth-filling and weightless, as luxurious as it is accessible. The palate is in perfect harmony with the nose, with fine elegant red fruits and a bouquet of spice, along with slight garrigue undertones, and tannins that ooze finesse. Made from 70% Grenache, 15% Syrah and 15% Mourvedre – the 2021 breaks the series of series of sunny vintages since 2015, resulting in beautiful balancing acidity giving the wine an equilibrium that will enable a long ageing process. Maker: One of the Rhone’s great estates, Vieux Telegraphe is run by Frederic and Daniel Brunier, the great-grandsons of founder, Hippolyte Brunier. The Domaine occupies some 70 hectares on the stony plateau of Le Crau in the east of the Chateauneuf-du- Pape appellation. The wines of Vieux Telegraphe are true classics – robust and earthy with strong personalities and a great track record of longevity in the cellar. It was Henri Brunier who penned the first chapter of this wonderful family story in 1891, in the village of Bedarrides, well known today as occupying the south eastern portion of the Chateauneuf-du-Pape AOC area. In that year, he gifted to his son Hippolyte some plots of land on La Crau, a place in those days considered practically unfit for cultivation, its soil a thankless proposition due to a high density of pebbles. The latter planted his first vine stocks on this commanding plateau, where grapes had first been grown in the 14th century; and where, in 1821, Claude Chappe, inventor of the optical telegraph, built one of his signal towers. Hippolyte’s son, Jules, extended the estate to 42 acres and aptly named the fruits of his labours Vieux Telegraphe”. Frederic and Daniel Brunier, the fifth generation and Nicolas and Edouard Brunier, the sixth generation At the end of the Second World War, Henri, the second thus named and the fourth generation, had the formidable task of reviving the estate and shaping its destiny. Not content with enlarging the Domaine to a single expanse of 136 acres, he gave this classic Chateauneuf-du-Pape wine its full dimension, creating a Vieux Telegraphe” style and positioning it on all the world’s leading markets. In 2015 and 2016, Nicolas, son of Frederic, and Édouard, son of Daniel, entered the history of Vieux Telegraphe, fully integrating the company in key positions. Manon, daughter of Frederic, joined them in 2018… Philosophy: Located on the stony Plateau de la Crau, in the south-east of the Chateauneuf-Du-Pape appellation, where the villages of Bedarrides, Chateauneuf-du-Pape and Courthezon meet. The unique soil and subsoil are made of molasse from the Miocene epoch (1-1.5m in depth) sitting on a thick layer of clay with high stone content. All of which is covered by the pebble blanket of Alpine diluvium generally known as galets roules” the distinctive round river rocks. Taking up 123.5 acres, they grow 65% Grenache Noir, 15% Mourvedre, 15% Syrah, Cinsault, Clairette and others make up the remaining 5%. Whether their team of vignerons are labouring on the hot Plateau of La Crau, in the lieux-dits of Pignan, La Roquete and Piedlong, or on the cold steep slopes in the district of Les Pallieres, they are driven all year round by the conviction that the grapes should be able to thrive and be picked in the best possible conditions. Fine fruit is essential for a fine vintage. To achieve this, they are quick to tailor each task to each parcel of vines: for instance, pruning, the spreading of organic manure and traditional ploughing are winter chores that may seem straightforward at first glance, but in fact demand great care. In springtime and summer, the same applies for the debudding, done by hand, and the removal of surplus unripe grapes and surplus leaves; balance is everything, and practically each vine enjoys its own care. The Plateau of La Crau viens are 70 years old on average. For red wine vinification they start with hand-picked grapes, with double sorting at the vine, sorting a third time in the winery. Gentle pressing and selective destemming, is followed by 30-40 days’ traditional fermentation in temperature–controlled stainless-steel and wooden vats. Pneumatic pressing, followed by systematic malolactic fermentation. The last stage is maturation, 20-22 months in French oak foudres (60hl). Bottled unfined and unfiltered, then released at 2 years. These are classic red Chateauneuf-du-Pape, fine and elegant. The best vintages will age for 25 years and more. Nose – Crushed Violets, Strawberry, Dried Herbs fragrant perfume of crushed violets, lavender, strawberry, raspberry, dried herbs, mint and a dash of white pepper. Palate – Soft Tannins, Fresh Forest Berries, Butter Cream It is