This Domaine Chante Cigale Châteauneuf-du-Pape Blanc is a charming, stylish dry white wine, which is inviting with warming and spiced aromas. The palate is full-flavoured with poached pears and white peaches, with a long and lifted finish. Perfect for pairing with pork, chicken, and seafood dishes.

Critic Review

Decanter Magazine: 93Pts
Drinking Window: 2023 - 2034

"A little tight on the nose, so give this a few months. It’s fresh, tense and very much about texture and vibrancy rather than fatness and fragrance. Good acidity, length and impact. A blend of equal parts Grenache Blanc, Piquepoul, Bourboulenc, Roussanne and Clairette. Brilliant for a Tradition cuvée, will be very good value."
Matt Walls

About the Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

Vineyard and Winery

The domaine is located in the heart of the Châteauneuf-du-Pape terroir with the typical stony soil of “galets roulés” (rolled pebbles). A large part of the vineyard is located on the famous plateau de Cabrières, close to Château Montredon. Grapes for the white are from a 5 hectare vineyard in Travaillon. The soils of the vineyard are made up of clay and chalk covered with a layer of the pebbles, which naturally keeps yields low. Vines are 40 years old, the pruning method is Cordon Royat and harvesting is all by hand. Alexandre produces 5 times more white wine than the other producers in Châteauneuf. Manual grape harvest with selective sorting. Fermentation at low temperature (66°F) 21 days in stainless-steel vats. Lees aging for up to 6 months. No malo-lactic fermentation in order to maintain a good acidity level. The wine is bottled early to keep as much freshness and aromas as possible. Approximately 20% of each variety (Grenache Blanc, Picpoul, Bourboulenc, Roussanne, and Clairette) was used.