Trinité Châteauneuf-du-Pape 2019

Why we love this wine

• Grapes & Terroir

  Blue clay soils with a surface covering of Urgonian limestone and pudding-stones. The south-east facing terroir enjoys the full benefit of the rising sun.
• Viticulture

  Château de Manissy’s vineyards have always been farmed sustainably. The Brothers had great respect for their vines and knew the terroirs inside out. Winemaker Florian André felt that the best way to continue their good work was to convert the vineyards to organic agriculture. The transition to organics went smoothly; Florian took the reins at Château de Manissy in 2003 and his first full organic vintage was 2009. He then continued to improve the organic and environmental performance of the vineyards year on year until they were converted to biodynamic agriculture. Since 2018, the vineyards have been biodynamic throughout and certified by Demeter. No inputs are permitted in the winery, and chemical products are banned from the vineyard. Biodynamic preparations are used instead. Soil health takes precedence over applying vine treatments, and all work is planned to coincide with the lunar cycles.
• Winemaking

  All fruit is hand harvested and transported to the winery in small crates and handled with great care. Grapes are destemmed, crushed and cold-soaked for 12-48 hours with the cap submerged. Alcoholic fermentation is started by native yeasts and continues at moderate temperatures (24-28° C) for 25 days. The wine is aged in concrete tanks and part of the blend in new 500-litre barrels for 9-12 months.
• Tasting

  This is a very approachable Grenache and sleek to look at, however its power is brilliant. Black fruit: cassis, blackberries, black cherries and notes of roasting coffee, fully expressed in a beautifully long finish.
• Makers Match

  Lamb leg with rosemary, Porcini mushrooms sautéed with garlic and parsley, Ratte potatoes with pickled shallot.

• organic

• Vegan