Henri Bonneau Chateauneuf-du-Pape Marie Beurrier 2013

Grenache, Syrah, Cinsault, Mourvedre

Apparently, there's no Les Celestins in 2013, which was a challenging vintage in the Southern Rhône. That said, the barrel we tasted of the 2013 Chateauneuf du Pape Cuvee Marie Beurrier was a bit light but elegant and silky in texture, with pomegranate-like red fruit and gentle spice. - WA92~94

The Winery

Henri Bonneau was a critically acclaimed producer of Châteauneuf-du-Pape. He was the 12th generation winemaker in his family, which has an extensive history in the southern Rhône. He first started working in the vineyards in the 1950s, though due to the popularity, value and scarcity of his wines, early vintages are virtually non-existent. Bonneau's last vintage was 2015, and he passed away in 2016.

The estate consists of 6 hectares (15 acres) of estate vineyards in various Châteauneuf-du-Pape sites, including the esteemed La Crau plot. There are three cuvées – a simple Châteauneuf-du-Pape, the Cuvée Marie Beurrier and the top-tier Réserve des Célistins, rounded out with the Les Rouliers Vin de Table. The high quality of the 1990 and 1998 vintages also led Bonneau to make a Cuvée Speciale.

Henri Bonneau's vineyards are planted with around 90 percent Grenache. The farming practices specifically produce low yields and the fruit is harvested relatively late for the region. The winemaking process avoids destemming, except in poor vintages, and fermentation takes place in cement vats. The wines are then aged in large, old barrels.Henri Bonneau's wines are known for their lengthy aging potential.

The wines are then aged at 50% in oak casks for 12% and at 50% in concrete vats. From then on, we obtain powerful, rounded wines with pronounced aromas of red fruits and spices.

The optimal period for drinking them is between 5 and 10 years, depending on tastes and vintages.

The red Châteauneuf-du-Pape accompanies meats, dishes in sauce as well as the tastiest cheeses.

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