Château de Vaudieu, `Closerie de Vaudieu` Châteauneuf-du-Pape is deep ruby red in colour, offering a core of black cherry. The nose has a lively berry aroma complemented by hints of liquorice and black pepper. Its taste is full of fruit and juicy, with ripe tannins that bring out the cherry, cassis, and herb notes in the finish.

Critic Review

Decanter Magazine: 89Pts
Drinking Window: 2023 - 2028

"Dark, brambly blackberry hints and dried Provençal herbs. Not overly fat on the palate, with natural acidity and dry-clay tannins. Has some length, too. A drinkable style that's approachable now and should age into the mid-term on its balance, despite its lack of great concentration."
Matt Walls

About the Producer

The 18th century Château de Vaudieu has been in the Bréchet family for over 50 years and today is run by Laurent Bréchet, the grandson of the original owner. The name 'Vaudieu' originates from 'Vallée de Dieu', or 'Valley of God', a reference to the beauty of the area around Châteauneuf-du-Pape. Vaudieu has 70 hectares of vineyards in total, of which 60 hectares are planted with red varieties on prized sites that are located just east of Châteauneuf-du-Pape, neighbouring the vineyards of the famed Château Rayas. Laurent Bréchet says that the terroir is not just the soil, the grapes and the weather. The team that work the land, pick the grapes and make the wine are an integral part of that "terroir".

Vineyard and Winery

Situated north-east of the town, the vineyards surround those of Château Rayas. Spread over 70 hectares the soils vary greatly, from sand to quartz (galets) and clay/limestone outcrops. This diversity of soil and exposure adds complexity to the blend, with the fruit from the sandier soils lending aromatic elegance and that from the galets giving power and intensity. As well as the main varietals, the `Closerie de Vaudieu` also contains five grapes indigenous to the Rhône Valley, including Counoise, Vaccarèse, Muscardin, Terret noir and Picpoul noir. The vines are over 65 years in age and the fruit gains incredible levels of concentration as a result.

The fruit was hand picked, sorted, destemmed and crushed before fermentation at 25°C in temperature-controlled, stainless steel tanks. Fermentation lasted approximately 30 days, with regular pump-overs made daily.