"Looking at the 2012s from barrel, the 2012 Chateauneuf du Pape La Bernardine is a step up from the 2011 and exhibits gorgeously perfumed aromas of cherry blossoms, crushed flowers, incense and assorted berry-styled fruits on both the nose and palate. A medium to full-bodied 2012, with a supple, finesse-driven style and terrific purity of fruit, it has loads of charm and will drink nicely for 8-10 years. Drink now-2022."
Vinous - 91/100
"Bright ruby. High-pitched aromas of fresh red fruits, candied rose and smoky minerals, with a hint of white pepper in the background. Juicy, penetrating and nicely concentrated, offering energetic raspberry and bitter cherry flavors that put on weight with aeration. Finishes focused and long, with fine-grained, firming tannins."
Jancis Robinson - 17,5/20
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
complex and subtle, blackcurrant and plum followed by roasted coffee and cinnamon, cherry, morello cherry.
opening into spicy (liquorice) and fruity aromas.
Sommelier's advice: Tuna fish carpaccio. All meats : marinated or in sauces Large game All cheeses
The blending of grape varieties is a characteristic of the Châteauneuf-du-Pape appellation. In ”La Bernardine” red, Grenache is the main grape used in the blend, with a smaller proportion of Syrah and Mourvèdre. The Grenache is a grape variety that brings a natural sweetness to the blend, which gives the wine elegance, silky tannins and great finesse.
The grapes are carefully selected during the harvesting. Compulsory to obtain the Appellation, this sorting allows to have the best bunches of grapes.
Quaternary terrace, with a surface of shingles coming from the former bed of the Rhône.
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of colour and tannins.
Ageing takes place in concrete tanks for 15 months to ensure good oxygenation of the wine, which preserves its freshness and aromas.