2005 Chateauneuf du Pape, Domaine Chante Cigale, 14% 6 BOTTLES ONLY 20% DISCOUNT was £20.50 now

Our Price: £16.00

2005 Chateauneuf du Pape, Domaine Chante Cigale, 14% 6 BOTTLES ONLY 20% DISCOUNT was £20.50 now

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Grapes:
5%	Cinsaut
80%	Grenache
5%	Mourvedre
10%	Syrah

Food Matching Note :
Warm cabbage salad with roquefort and peppered bacon, roast leg of lamb with mustard and red wine sauce or spiced venison steaks with red-cabbage confit and red-wine sauce.
Tasting Note :
Deep ruby in colour with a wonderful nose of spice and dark fruits this is a real winter warmer. The palate is rich and ripe with layers of fruit and spice supported by fine tannins.
Vinification Note :
The grapes that have been carefully sorted in the vineyards are brought to the cellars. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems (de-stemming). After the grapes are de-stemmed, the grapes are then lightly crushed. This was done in the past days by foot treading. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverised. The resulting issue of juice, skin, pulp, and pips, is gently pumped into the vats. The must starts to ferment thanks to the natural yeast present in the vineyard, or a cultured yeast being added to the must. The fermentation lasts on the average about five days. The wine remains in the vat in contact with the skins and pips for about ten days (this is known as maceration). The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. These bacteria convert one of the natural acids known as malic into a less harsh one known as lactic acid. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask.

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