CDP Cuvee de la Reine des Bois 2010 Domaine de la Mordoree

Tasting Notes

First impressions: uplift. Kirsch and crushed raspberries are juxtaposed with garrigue, pepper and dried thyme. The flavor is dense but not heavy. Grenache brings out a core of red fruit, Syrah adds a dark, peppery edge, and Mourvèdre lends a savory grip to the finish. The tannins are present but subtle, the acidity is bright, and I think the 2010 Reine des Bois is one of those Châteauneufs that deserves patience. It's delicious to drink now, but it can still go on.

Grape Varieties

The Reine des Bois blend is dominated by Grenache, with Syrah and Mourvedre playing a supporting role:

• About 80% Grenache brings red fruit and warmth.
• About 5% Syrah adds a dark, peppery edge.
• About 10% Mourvèdre gives the wine structure and a savory, meaty flavor.
• About 5% Counoise and Vaccarese

Why this particular blend? Because Châteauneuf-du-Pape is not a single-variety appellation. Up to 13 varieties are allowed here, and Grenache grows well on galets.

Cellaring Potential

Châteauneuf wines can be drunk from now until 2035. The 2010 vintage gave the Chateauneuf wines an unusually fresh acidity, which is what drives the Reine des Bois forward. Mourvèdre tannins are still powerful; store horizontally in the dark at 12-14°C. With time, aromas of leather, tobacco and dried herbs emerge.

The Producer

Domaine de la Mordorée was founded in 1986 by Francis Delorme and his son Christophe, and its name is the French word for the bird pictured on the label, the woodcock. The estate owns 38 plots covering 57 hectares in eight communes in the southern Rhône. Organic certification was obtained in 2013 and biodynamic certification in 2020. Cuvée de la Reine des Bois is the flagship Châteauneuf-du-Pape, which is only produced in harvests deemed worthy by the family. It is one of the most trusted producers in the southern Rhône.

Terroir & Climate

Châteauneuf-du-Pape is characterized by its galets roulés, large round pebbles that cover the surface of the best vineyards. They store heat during the day and give it up overnight. This is one of the main reasons why Grenache ripens perfectly here. Underneath is red soil and sand, which give the wine body and suppleness. The mistral, a cool north wind takes care of the finishing touch of perfect ripening.

Winemaking

Mordorée fruit is hand-harvested, carefully sorted and completely de-stemmed. Fermentation takes place in temperature-controlled stainless steel to ensure purity and precision of fruit. Maturation takes place in a mix of stainless steel and oak tanks, but new oak is rarely used so that the wood supports rather than suppresses the Grenache. The result? A subtle CDP wine.

Food Pairing

This is the wine for Southern French cuisine, slow-cooked and herb-laden. Try it:

• Daube provençale (braised beef cooked in red wine with Provence herbs).
• Roast leg of lamb with garlic and rosemary.
• Wild boar or venison with juniper.
• Aged Comté or hard sheep cheese

Serve at 16-18°C. Decant at least one hour before serving.