Domaine du Vieux Télégraphe "Télégramme" Châteauneuf du Pape 2020


Only 5 left!

Alcohol: 14.5%

Grape(s): 80% Grenache Noir, 10% Syrah, 6% Mourvèdre and 4% Cinsault

Localization: Southern Rhone, France

Tasting Notes: It offers a fresh and floral nose, a silky, elegant palate, and such perfect balance that it doesn’t even need a food pairing.

Notes: Vieux Télégraphe’s second-label Châteauneuf du Pape red, made with the grapes of young vines under 30 years old, plus older parcels not located on the Plateaux of La Crau or Piedlong.

Grapes are hand-picked, with double sorting at the vine, then a third sorting in the winery. They are destemmed, followed by 25-30 days’ traditional fermentation in temperature controlled vats. Pneumatic pressing, then systematic malolactic fermentation.

Matured 15-16 months in French oak foudres (30-60 hl). Bottled without filtration or fining, released at 18 months.

The Domain: Domaine du Vieux Télégraphe has been run by our family, the Brunier family, for six generations - since 1891 to be precise. The estate’s vineyards, 60 years old on average, are planted on the celebrated Plateau of La Crau, a site renowned for grape-growing in Châteauneuf-du-Pape. This terroir imparts to our wines a highly distinctive minerality, as if they have been filtered through the thick layer of large pebbles left behind when the Alpine glaciers melted, long before the Rhône Valley formed.

Our philosophy is organic-raisonné and sustainable grape-growing. Whether our team of vignerons are labouring on the hot Plateau of La Crau, in the lieux-dits of Pignan, La Roquète and Piedlong, or on the cold steep slopes in the district of Les Pallières, 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.