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2003 Chateau Fortia Chateauneuf du Pape Cuvee du Baron

Not Currently In Auction

Latest Sale Price

May 26, 2024 - $32



92Robert M. Parker Jr.

...The wine is opulent, medium to full-bodied, with silky tannin, heady glycerin, plenty of richness and length, and a voluptuous finish....

92Wine Enthusiast

...traditional in style, with dark tannins over spicy, jammy fruit and ripeness.

92Jeb Dunnuck

...pure raspberry liquor and kirsch on the nose...ripe, heady stuff. Medium to full bodied on the palate...good density, nice balance and plenty of fine grained tannins on the finish.

91Wine Spectator

Packed with bramble, tar, red currant, licorice and cocoa, this muscular Châteauneuf gives way to briary tannins and smoke. Big, fruit-packed finish.

91Vinous / IWC

Earthy on the nose, with suggestions of cherry preserves, spice cake and dark molasses. Broad and lush in texture, with an expansive quality to the dark berry and cherry flavors. Picks up a truffley, sassafras tone on sweet, velvety, long..


Chateau Fortia

Chateau Fortia in Châteauneuf du Pape dates to the 18th century when Marquis de Fortia d’Urban leased some of his family’s land to vignerons who made wines. The wines were much admired, by the late 18th century were being exported through Western Europe. The estate changed hands several times in the following centuries and in the early 20th century was acquired by the Baron Pierre Le Roy and his family. Today the 69-acre estate is still owned by the Le Roy family, and it produces white and red blends under the Châteauneuf du Pape appellation.


France, Rhône Valley, Southern Rhône, Châteauneuf-du-Pape

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.