Clos du Mont-Olivet Châteauneuf-du-Pape red 2020 MAGNUM

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Châteauneuf-du-Pape Clos du Mont-Olivet red 2020 MAGNUM

RVF Guide to the Best Wines of France 2023 (Sept. 2022): 94/100. A profile that from the outset displays more freshness than the 2019 vintage. A true difference in the definition of the fruit, it is a wall with much more vibrancy. The juice reveals itself to be full but not heavy. The structure is more elongated with a more digestible sensation for a high-alcohol wine.

Technical Sheet written by the domaine:

VINTAGE
After a 2019 marked by a very dry summer and massive, concentrated wines, the 2020 vintage, exceptionally early, marks the return of fresher wines with great balance.
The first parcels are harvested in early September and continue smoothly until mid-October. The grapes, very healthy, required little sorting. The alcoholic fermentations took place without any issues.
The reds of 2020 show less intense colors than in 2019, but also less alcohol, more freshness, purity of fruit, and tannic finesse. The Syrah exudes blackberry, notes of white pepper, and menthol, while the Grenache brings aromas of fresh raspberry, garrigue, or ginger depending on the terroir from which they come. The reds of 2020 have an elegant softness that makes them particularly enjoyable in their youth, without compromising their aging potential. 2020 is undoubtedly a vintage of balance, combining freshness and indulgence.

TERROIR
The grapes come from very varied Lieux-dits: Montalivet, La Crau, Les Blachières, Coste Froide, Bois Seneseau, Palestor, Bois Dauphin, Pied de Baud, Les Bousquets, Les Parrans, Les Marines. They mainly extend to the north and east of the appellation. The soils are primarily composed of colluvions of quartzite, marine clays, sands, molassic sandstones, and rolled pebbles.

VINIFICATION
The bunches are hand-harvested, with very strict sorting to select only the best berries. The choice of harvest date is essential to be as precise as possible regarding ripeness. Vinification is then conducted with some pump-overs and rackings without seeking maximum extraction. Press juice and free-run juice are aged separately in concrete tanks and then blended after a few months and housed in tanks, large casks, demi-muids, and barrels. The percentage of containers varies depending on the profile of the vintage.
Maceration: 35 days
Fermentation: 100% in concrete tank
Aging: 65% in large cask, 20% in concrete tank, 8% in steel tank, and 7% in old barrels

BLEND
78% Grenache - 11% Syrah - 8% Mourvèdre - 3% Cinsault

SERVING TEMP: 15°C