2009 Domaine de Marcoux Châteauneuf-du-Pape Blanc

Domaine de Marcoux traces its history to the 14th century, when the records in Avignon show that the Armenier family was already in the area. Today the 53-acre estate in the Chateauneuf-du-Pape appellation of the Rhone Valley is still owned and operated by the Armenier family. Philippe Armenier has been in charge for several decades and for nearly 30 years the winery has been “biodynamic,” the French approach to organic viticulture. Many of the estate’s parcels have very old vines, some more than 90 years old. Domaine de Marcoux makes red and white Chateauneuf-du-Papes, and Robert M. Parker Jr. calls them “some of the most compelling wines in the region.” The red is a blend of 80% Grenache, 5% Cinsault, 5% Syrah, 5% Mourvedre, and 5% other varietals. Parker notes that the white is one of the “finest whites of the appellation.”

Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.