This crowd-pleasing red from Anne-Charlotte Mélia Bachas and her husband Laurent Bachas of la Font du Loup in Châteauneuf-du-Pape seriously overdelivers!
The blend is predominantly old-vine Grenache (roughly 90%) with a touch of Syrah for structure and aromatic complexity. The vines grow on sandy soils, from cooler north-facing parcels at 120 meters elevation. The hand-harvested fruit undergoes controlled fermentation in stainless steel with careful temperature management to capture vibrant fruit character. A portion of the wine is aged in concrete vats for added texture and structure.
The result is a fresher expression of Côtes du Rhônes, with lifted aromatics. In the glass it is ruby red with bright hues, with aromas of red cherries, cassis, black pepper, and garrigue herbs. On the palate it’s medium-bodied and balanced, with juicy fruit framed by gentle tannins and refreshing acidity.
This might be the perfect bottle for your weekday dinner table. It’s a natural with herb-braised lamb, ratatouille, roast pork, eggplant Parmesan, or tomato-based pastas — dishes with savory depth that match its spice and fruit.
This crowd-pleasing red from Anne-Charlotte Mélia Bachas and her husband Laurent Bachas of la Font du Loup in Châteauneuf-du-Pape seriously overdelivers!
The blend is predominantly old-vine Grenache (roughly 90%) with a touch of Syrah for structure and aromatic complexity. The vines grow on sandy soils, from cooler north-facing parcels at 120 meters elevation. The hand-harvested fruit undergoes controlled fermentation in stainless steel with careful temperature management to capture vibrant fruit character. A portion of the wine is aged in concrete vats for added texture and structure.
The result is a fresher expression of Côtes du Rhônes, with lifted aromatics. In the glass it is ruby red with bright hues, with aromas of red cherries, cassis, black pepper, and garrigue herbs. On the palate it’s medium-bodied and balanced, with juicy fruit framed by gentle tannins and refreshing acidity.
This might be the perfect bottle for your weekday dinner table. It’s a natural with herb-braised lamb, ratatouille, roast pork, eggplant Parmesan, or tomato-based pastas — dishes with savory depth that match its spice and fruit.
Image 1 of 2
Image 2 of 2
