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Domaine la Durbane Chateauneuf-du-Pape Red 2021/18/17/16/12

Old vine Grenache with Syrah and Mourvèdre

Organic grower. Clay and limestone and sand with many stones.

Organic grower.

Made from 60-year-old vines planted on rounded pebble soils at the northern limit of the appellation. The wine has an explosive nose of red fruit, spices, & forest floor. The palate has a superb texture with great freshness and silky tannins, and a long finish that delivers gorgeous sweet berry fruit & warm spices. The flavours keep evolving through the taste. A sensational wine that is best enjoyed 4 to 6 hours after opening. Drink now, or keep for another 5 years.

Price range: 40.50€ through 47.00€
Price range: 36.45€ through 42.30€

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

Beyond the Label

Style

Red

Vintage

2021/18/17/16/12

Region

Châteauneuf-du-Pape, Rhône, France

Drinking time

5 to 20 years

Grape varieties

Old vine Grenache with Syrah and Mourvèdre

Producer profile

Martine and Jean-Louis Giornal, both passionate about wine and nature, bought a small estate in 1999, north of the Châteauneuf-du-Pape appellation. The property covered 3.5 hectares of Châteauneuf-du-Pape and 3 hectares of Côtes du Rhône. Over time, what started as a hobby turned into a full-time job, which Martine and Jean-Louis pursued with patience, diligence, and passion. Today, the vineyard cultivated by the Giornal family covers 15 hectares. The love of wine is shared by the whole family, and Florence, the youngest of three sisters, returned to work at the estate in 2019 to ensure continuity. After studying chemistry and working as a project manager in the pharmaceutical industry, she returned to her roots. But not without a suitcase full of visions, she embarked on the adventure of viticulture. Curious and passionate, she trained to bring new ideas and try new experiences in order to enhance the work of the previous generation. Thomas, originally from Germany, developed a passion for the world of wine and viticulture through his contact with Florence. He also studied chemistry and worked in research. The rigorous and demanding work of research gave him the tools he needed to work in the vineyard. This is what drives him to constantly seek to improve his understanding of the terroir and the physiology of the vine in order to achieve greater precision in his wines.
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