2010 Bosquet des Papes Châteauneuf-du-Pape Cuvée Tradition

Le Bosquet des Papes is a 58-acre estate in the Chateauneuf-du-Pape appellation of the Rhone Valley, France. It is owned and operated by the Boiron family, which has been making wine on the property since 1860. Today the estate is run by Nicolas Boiron and his wife Jeanne-Claire. The estate’s signature Chateauneuf-du-Pape is 70% Grenache, 10% Syrah, 10% Mourvedre, 5% Cinsault and 5% Vaccarese. The wine is made in the classic manner and Robert M. Parker Jr. has noted that it possesses “a breadth of flavor and depth that is quite profound.” In 1990 the Boirons also started producing a luxury cuvee called Chantemerle, made from parcels of 90-year-old Grenache.

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.