Chateauneuf du Pape 2015 Chimere

Tasting Note Chateauneuf du Pape 2015

No tasting note

Grape Varieties

Mourvèdre takes the lead in the Chimère Châteauneuf-du-Pape 2015 blend, reversing the typical order found in southern Rhône wines. Blend composition:

• Mourvèdre (primary component)
• A small amount of Grenache
• Clairette
• Other permitted varieties

Cellaring Potential

It is best cellared till about 2026. Decant for about 1-2 hours and serve at 16-18°C. Over time, the fruit flavors will become more savory, and the tannins will soften.

About Chimere

Chimère is not a domaine. No château, no vineyard purchase, no cellar of its own, just three parties who already make wine and decided to make one together: Manfred Krankl of Sine Qua Non in California, the consulting oenologist Philippe Cambie, and the Maurel brothers of Clos Saint Jean in Châteauneuf-du-Pape. Between them they had Châteauneuf-grown grapes and a working winery from the start, which is the practical reason the project happened at all. That is unusual in an appellation where new ventures normally begin with buying land. The output is a single red Châteauneuf-du-Pape, made in small quantities. No second label, no white, no négociant range. And everything else these three produce, in the Rhône and in California, goes out under their own names as separate businesses.

Terroir & Climate

La Crau supplies the majority of Chimere's Châteauneuf-du-Pape. The surface here is covered with Galets roulés, smoothly rounded quartzite pebbles, which absorb the sun's heat during the day and release it at night. That is how Mourvèdre, a late and slow ripener, finishes properly in the southern Rhône. The gravelly soil also enhances tannins and concentration. The Mistral wind, which blows for about 130 days a year, thickens the grape skins and suppresses the occurrence of disease.

Winemaking

Selection is key. Instead of vinifying the entire vineyard's harvest, the Chimere partners select specific Mourvèdre lots to create a single Châteauneuf-du-Pape wine centered on them. With small-batch production, a single label, and no room to hide subpar oak barrels, the result is a wine of exceptional density.

Food Pairing

Salt-cured, char-grilled lamb serves as the benchmark for this wine. The fat and protein soften Mourvèdre's tannins.

• Wild boar or venison stew, generously seasoned with herbs
• Côte de boeuf, simply grilled
• Daube provençale, with black olives
• Hard sheep's milk cheese

Intense flavors on the plate are more important than subtlety. This wine makes mild dishes taste bland.