# Châteauneuf-du-Pape Rouge (2011)

- **Producer:** Domaine Lucien Barrot & Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre, Cinsault
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, cherry, blackberry, black pepper, liquorice, strawberry, smoke, cloves, leather, game, forest floor, dried fig, prune

## About this wine

Domaine Lucien Barrot & Fils is a deeply traditional estate located in the heart of Châteauneuf-du-Pape. Managed by Christian Barrot and his sister Régine, the estate spans approximately 16 hectares of old vines, with some parcels dating back over a century. The Barrot family adheres strictly to classic winemaking philosophies, eschewing modern trends in favor of producing robust, age-worthy wines that truly reflect the unique galets roulés (pudding stone) terroir of the southern Rhône. This 2011 vintage captures the essence of their old-school approach, offering a window into a classic, savory expression of the appellation.

## Interesting facts

- The estate's vines average over 60 years of age, with some of the oldest Grenache parcels planted over a century ago.
- Lucien Barrot completely avoids new oak, aging their wines exclusively in large, neutral foudres to preserve traditional character.
- The vineyards are scattered across several distinct terroirs, including the famous stone-covered 'galets roulés' plateaus.

## Food pairing

This classic, full-bodied Châteauneuf-du-Pape pairs beautifully with rich, savory meats and earthy flavors. The wine's moderate acidity and resolved tannins cut through the fat of lamb and duck, while its herbal garrigue notes complement dishes seasoned with rosemary, thyme, and wild mushrooms.

## Wine making process

The winemaking at Domaine Lucien Barrot is resolutely traditional. Grapes are hand-harvested and partially destemmed depending on the vintage. Fermentation takes place in concrete vats using indigenous yeasts, with maceration lasting up to three weeks to extract structure and color. The wine is then aged for approximately 24 to 36 months in large, neutral oak foudres (casks) rather than small barriques, preserving the pure fruit character and terroir expression. The wine is bottled unfined and unfiltered to maintain its natural complexity and texture.