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Domaine Duseigneur

Châteauneuf-du-Pape Cuvée Catarina


Biodynamically grown wine. Fermented with natural yeasts – 60% in new demi-muids (600 litre oak barrels). Buttery, lemon nose with lovely honey, spice and mineral notes. Full bodied, the wine has a wonderful texture in the mouth with a well balanced acidity. A classy wine to be enjoyed with rich seafood and poultry dishes.

Style: White

Grape varieties:100% Clairette


Red Wine Grape Varieties

Southern Rhône wines are almost always blended around Grenache to bring balance, complexity and richness of aroma to the wines. Thirteen varietals are permitted. The main varieties are:

Grenache – Medium ruby colour and high alcohol. Delightfully fruity (red fruits) in youth, spice: prune notes with age. Medium dry tannins that soften with age.

Syrah – Deep colour with purple shades. Very tight but velvety tannins giving good ageing potential. Violet and/ or black fruit aromas. With age the aromas evolves towards wild aromas of leather, truffle, and towards liquorice

Mourvèdre – Dark brick red, high tannin brings additional ageing quality to the blend. Sometimes animal notes in its youth become fruity (dark berries, leather, undergrowth, pine, liquorice) and spicy with age.

Cinsault – High proportion in Rosé. Elegant, fruity aromas, light colour and tannin (in reds).

White Wine Grape Varieties

Grenache Blanc – Low acidity giving smoothness and length on the palate with floral aromas and notes of apple and pear.

Clairette – Brings acidity and freshness to the blend. Floral, complex aromas of rose and acacia with notes of white peach and exotic fruit.

Roussanne – Brings finesse and delicacy and a great deal of elegance. Good acidity in the northern Rhône enabling the wine to age well. Complex aromas of honeysuckle with touches of apricot, hawthorn or narcissus.

Bourboulenc – Brings good acidity to the blend. Floral aromas.

Marsanne – Medium acidity, with high aromatic potential in young wines. Complex and subtle floral aromas of acacia, dried fruit and nuts (almond, hazelnut, walnut).

Viognier – Medium colour with low acidity and very fruity (pear) in the Southern Rhône. In the Northern Rhône, it brings suppleness and smoothness. Great aromatic potential – acacia, honeysuckle, violet, almond blossom, linden, and with age, musk, honey and dried apricot.

Terroir: Single plot called Colombis where the vines are 130 years old. Deep rooted and low yielding vines grow on a soil composed of light sand, limestone and gravels.

Oak: Prominent


Oak Flavours

The vast majority of wines in the Southern Rhône are aged in neutral tanks such as concrete and stainless steel in order to preserve the delightful fruity characteristics of Grenache. Where oak is used, it is often only used for a proportion of the blend. The majority of wines in the Northern Rhône however, are aged in oak.

The amount of oak flavour in the wine depends on:

  • The size of the barrel – Less surface area in contact with the wine = less oak flavour
  • The age of the barrel – Less oak is imparted in each subsequent wine.
  • The level of charring (“toast”) and type of oak used by the cooper

The following classifications are used for wines listed on this website:

No Oak – The wine is aged in neutral vats or large, old oak barrels that impart no oak flavours. These wines will be fruit-forward and bright in their early years.

Light Oak – Oak flavours are present but do not dominate the wine when young. The wine may only be partly aged in smaller oak barrels and/or the barrels may have been used for one to three prior wines.

Prominent Oak – Oak flavour is a noticeable feature of the wine, particularly when young. Oak also imparts oak tannins into the wine which can increase the ageing potential of the wine, thus allowing the wine to develop complex aromas over many years.

Drinking time: 3 to 8 years


Drinking Time

The majority of everyday wines are produced to be drunk within a year, or two of their vintage date. Fine wines that demonstrate a balanced acidity and good tannin structure have the ability to be aged over many years. Oak flavours and red wine tannins soften with age, which allow more complex aromas to develop. Deciding when to drink a fine wine is very much a matter of personal taste. You should drink the wine earlier in its life if you prefer its fruity (“primary”) aromas, accepting that tannins and any oak flavours will be more prominent when the wine is young.

Reviews: 2017: Decanter: 92 pts, JD 91 pts. // 2014: WS 91 pts. Details below



The ratings of leading reviewers are listed here with their written comments detailed at the bottom of the page.

Remember that “beauty is in the eye of the beholder”. Each wine reviewer has personal tastes and, as hard as they try, preferences can be reflected in the numerical score a reviewer gives to a wine. This is why is important to read their comments rather than judge a wine by its numerical score.

JR = Jancis Robinson. Score out of 20 points.
RP = Robert Parker, Wine Advocate. Score out of 100 points.
JD = Jeb Dunnuck. Score out of 100 points.
WS = Wine Spectator. Score out of 100 points.
W&S = Wine and Sprits. Score out of 100 points.
WE = Wine Enthusiast. Score out of 100 points.
VM = Vinous Media. Score out of 100 points.
JS= James Suckling. Score out of 100 points.

Shipping costs are calculated per box of 6 bottles. Each box can contain a mixed selection of wines.

Jeb Dunnuck (JD)

2017 vintage (91 points): The outstanding 2017 Châteauneuf-du-Pape Catarina Blanc is a richer , more powerful wine that’s going to shine on the dinner table. Buttered citrus, spice, lots of crushed rock-like minerality, and a hint of honeysuckle all flow to a medium to full-bodied, textured, yet beautifully balanced white. Drink it over the coming couple of years

Hailing from a familly of winemakers, Bernard Dusiegneur settled in Saint Laurent des Arbres, (Lirac) in 2002 where he took over responsibility of the family Domaine. After working as an investment banker in the City, Bernard reconnected with his Mediterranean roots by continuing his father’s and brother’s work, Jean and Frédéric, before pitching his tent on the left bank of the Rhône in Châteauneuf-du-Pape.


The Domaine was certified Biodynamic in 2004. The quality of the wine is entirely dependant on the work in the vineyard. Their choices are dictated by the plant during its development and maturation. Every year, conditions change, but their mission remains one of allowing the underground forces to be turned into energy.

In order to achieve this, they enhance the vitality of the soil by favouring a flora and a fauna that mobilises the trace elements and allows for a symbiosis between the plant and the soil. Enriching the vitality of the soil aims at respecting the natural elements, maintaining the organic integrity of the terroir while expressing its potential in every vintage. Seizing the opportunity that nature gives him is the essence of biodynamics for Bernard.


Domaine Dusseigneur, cultivates 10 hectares of vineyards in Chateauneuf-du-Papre across three different terroirs. Contrary to popular belief, the terroir of Châteauneuf-du-Pape is not exclusively made of large rounded stones There is a wide variety of soils: red clays, limestone pebbles, sandstone sands of marine origin or deeper loams from the banks of the Rhone. Each type of soil produces grapes with different characteristics, thus contributing to the extraordinary complexity of Châteauneuf-du-Pape wines. The Domaine also cultivates 4 hectares in Lirac and 13 hectares in Côtes du Rhône Villages Laudun.

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