Chateauneuf du Pape Habemus Papam 2017
70% Grenache, 20% Syrah, 5% Mourvedre, the rest are Cinsault and others. The wine comes from various terroirs from La Crau, La Font du Papes and another location. Everything was on the side of La Crau, so best, finest, ancient vineyards on sand. 100% destemmed and fermented in concrete. Expansion in large wood powder and small clay eggs with 800 liters content. In contrast to the concrete eggs, which were previously the big fashion, these clay eggs made of fired Tuscan clay give significantly more excitement and richer fruit to the wine without making it constantly fatter using the batonnage system of the concrete eggs. Here in the southern Rhône, just like in Tuscany and in the biodynamic wineries in Sicily, you rely more on clay than on concrete. The wine radiates a great density, it comes across as spicy and extremely dense, but without over-extraction or fat. The Mourvedre is clearly noticeable. Dense, black fruit, black earth, laurel, lots of liquorice, violets. And then comes black and red cherry. Quite punchy and highly aromatic. Very dense and at the same time harmonious mouth full of tension. The wine is more powerful and powerful than great delicacy. Here we have a completely different approach than, for example, Clos des Papes or Tardieu, which fermented completely with black horses. Here we are on the power side, here we are more likely with the local wines from Clos Saint Jean and Clos du Caillou. I would not have expected so much pressure and steam, but the wine has absolute harmony and delicacy, the tannins are velvety and round, just very present, dense and thick.