Jeb Dunnuck 95-97
"Surprisingly, no classic cuve was submitted, but both special cuves showed brilliantly. I suspect this will be the best vintage to date for this family estate. For example, the 2016 Chteauneuf-du-Pape Renaissance (60/40 Grenache and Mourvdre) is easily the finest vintage of this cuve Ive tasted and its loaded with awesome notes of cassis and blackberry fruit intermixed with notions of crushed flowers, cured meats and hints of vanilla bean. With full-bodied richness, gorgeous purity, a stacked mid-palate and building tannin, its going to need 4-5 years of cellaring but is sensational stuff." ~ JD
Domaine de CristiaView all from Domaine de Cristia
Domaine de Cristia was established in 1942, with only 2 hectares of vines; at that time, all grapes were sold to négociants. When Baptiste Grangeon inherited the vineyards from his father in 1999, he was the first to bottle as Domaine de Cristia. Today, Baptiste manages the winery with his sister Dominique and they have gradually added vineyards over the years, to a total of 20 hectares of vines in Châteauneuf-du-Pape. Ninety percent of their holdings are in the lieu-dit Cristia, with the remaining 10% spread over three different lieux-dits near Rayas. These parcels are comprised of varying soil-types, including sand, clay, calcaire and galets, and benefit from a cool, fresh north-easterly exposition which allows the grapes and wines to develop supple, elegant tannins. Their Syrah and Mourvèdre vines average 50 years old and they have some Grenache that is over 100 years old.
The domaine follows organic agriculture for all work in the vineyards and have been certified from the 2008 vintage. No chemical fertlizers, herbicides or pesticides are used to treat the soils or the vines. Ploughing and weeding are practiced according to the blocks and the yields desired. Vines are treated with copper sulphate and sulphur occasionally blended with a nettle infusion/tea (4 to 5 times a year). Only organic fertlizer (i.e., sheep manure) is used.
The grapes are selected in the vineyard and then destemmed before being put into vats. Three weeks of fermentation and maceration in concrete vats follow, with the use of indigenous yeasts. Temperatures are kept low in order to produce aromatic wines. They do not insist on any massive extraction, but prefer the 'matière' to express itself. (Due to the work in the vineyards, the grapes possess enough concentration). The pressed juice and free-run juice are blended together according to the vintage. Châteauneuf-du-Pape wines are aged in concrete vats and barrels for a minimum of 18 months, while Côtes-du-Rhône and Vin de Pays are aged only in concrete vats for 8-12 months. All of their wines are noteworthy for their finesse and elegance.