Chateauneuf du Pape 2010 Chimere

Tasting Note Chateauneuf du Pape 2010

Initially, it offers aromas of charcoal and toasted herbs, followed by notes of charred earth; its color is similar to ink. Then fruit comes, black fruit, some red fruit. Mourvèdre has given this Châteauneuf-du-Pape its structure. The natural alcohol content is about 16%. It still feels young aeven at this age. It benefits from exposure to air. Beautiful well, very well balanced, elegant, silky.

Grape Varieties

In this region, where Grenache typically dominates, Mourvèdre holds a leading position. The 2010 Chimere blend consists of:

• 93% Mourvèdre: for tannins, grip and dark savoury character
• 5% Grenache
• Remaining: white grape varieties

Cellaring Potential

The 2010 Chimere Chateauneuf du Pape was made for long-term aging, and the tannins and deep concentration of the Mourvèdre add vitality to the wine. For optimal enjoyment, let it breathe in a decanter for 1-2 hours before serving at 16-18°C.

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.