2016 Domaine La Barroche Chateauneuf-du-Pape Cuvee Pure, 6-bottle Lot, Wood Case

Domaine la Barroche, in the Chateauneuf-du-Pape appellation of the Rhone Valley, traces its history to wine-growing families in the 14th century. In the early 20th century the domaine was divided among several brothers. For decades the estate has been owned and operated by Christian and Nelly Barrot, who sold their wine to bulk negociants. In 2002 their son Julien, who studied viticulture at the University of Montpellier and then worked in vineyards around the world, joined the winemaking team. The domaine’s first commercial releases under its own label were in 2004 and 2005. The estate owns 37 acres mainly in the north and northeast of the appellation, and grows Grenache, Mourvedre, Syrah, Cinsault and Clairette. Robert M. Parker Jr. has noted that the the domaine’s wines have been “brilliant” and gives much of the credit to Julien. “These stunning wines deserve serious attention,” Parker wrote.

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.