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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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||Rating Not Available||Size:||750ML
||Grenache / Garnacha, Syrah / Shiraz, Mourvedre / Mataro / Monastrell / Garrut, Counoise, Cinsault
"The vineyards cover 17 hectares, including 1 hectare planted white varieties and are spread over 30 different plots all over the appellation. Most of the lieu-dits are situated in the western area...The regular red Chateauneuf-du-Pape consists of 75% Grenache, 10% Syrah, 5% Mourvedre, 5% Cinsault, and 5% Counoise. The grapes are partly destemmed. Vinification is traditional and the wine ages for 12 months in foudres." -Harry Karis, The Chateauneuf du Pape Book
"As long ago as early in the 1920s, Albert Laget's great-grandfather already sold almost all of his wine in bottle. In 1928 one of his wines won a Gold Medal at the Salon de la Gastronomie in Paris. Francois Laget, the 4th generation, took over from his father in 1978. Present time he runs the domaine with his wife Isabelle...the aging cellar goes all the way back to 1883." -Harry Karis, The Chateauneuf du Pape Book
"Keeping with the traditional philosophy of his father and grandfather, Francois, is a firm believer of letting nature take care of his vines while he will step in to work the soil on a limited basis and apply treatments to the vines whenever absolutely necessary. The winery is not certified organic but would not have any problem obtaining certification if they chose to one day. All three of Chateauneuf-du-Pape's soil types (Galet Roulees/Clay, Sand and Limestone) are represented in Pontifical's Chateauneuf-du-Pape Rouge." -Importer
"At harvest Franccois prefers to do a preliminary sorting in the vineyards from each bucket and then a more severe sorting on a vibrating table in the cellar prior to the fruit passing through a destemmer (should he feel it necessary). Most vintages see partial destemming, while certain vintages with warmer temperatures will remain whole-cluster to bring some spice and acid to the wine from the ripe stems. The wine is co-fermented in in-ground cement tanks for 4 weeks prior to being transferred into any of 14 neutral foudres in the cellar below (built in 1883). Here the wine will age for up 18 months before bottling." -Importer