Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015

Châteauneuf-du-Pape AOP 2015 red from the La Ferme du Mont estate, vinified in the Rhône with Grenache, Syrah and Mourvèdre. Garnet color, firm tannic structure, 14% ABV. A wine for aging, best served with red meats or Provençal dishes.

Who produces Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015?

La Ferme du Mont produces this 2015 vintage Châteauneuf-du-Pape AOP in the southern Rhône Valley. The estate is part of the winemaking tradition of this appellation, one of the oldest in France, renowned since the 14th century for its powerful red wines produced from the plateau's rolled pebbles.

On what terroir is Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015 produced?

The Châteauneuf-du-Pape appellation is distinguished by its soils of rolled pebbles resting on red clay, which store daytime heat and release it at night, promoting the ripeness of the grapes. The specifications allow thirteen grape varieties, with the blend traditionally based on Grenache, Syrah and Mourvèdre, all present in this cuvée.

What is the tasting profile of Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015?

This 2015 Châteauneuf-du-Pape presents a deep garnet color. The nose leans towards black fruits and ripe cherry, enhanced by spicy notes and licorice. On the palate, the structure is full-bodied, supported by firm tannins and an acidity that provides freshness, with touches of garrigue, pepper and black fruits typical of the Grenache-Syrah-Mourvèdre blend.

What dishes pair with Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015?

This 14% ABV red wine pairs with grilled red meats, leg of lamb or Mediterranean dishes such as ratatouille. Its tannic structure and aromatic richness also make it an excellent companion for aged cheeses.

At what temperature should Vendange La Ferme du Mont Châteauneuf du Pape AOP 2015 be served?

A red Châteauneuf-du-Pape is ideally served between 16 and 18°C, after decanting to fully reveal its aromas. The red wines of this appellation, structured and tannic, generally have good aging potential, often exceeding ten years after harvest.