# Domaine Bosquet des Papes Châteauneuf-du-Pape Rouge "Cuvée Tradition" (2024)

- **Producer:** Domaine Bosquet des Papes
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Mourvèdre, Syrah, Vaccarèse, Cinsault
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, cherry, plum, black pepper, lavender, liquorice, cedar

## About this wine

Domaine Bosquet des Papes has been a benchmark of Châteauneuf-du-Pape since 1860, managed by six generations of the Boiron family. Today, Nicolas and Jeanne-Claire Boiron craft wines that honor the traditional, "old-school" style of the Southern Rhône. The estate spans multiple parcels across the appellation, featuring old vines planted in clay-limestone soils covered with iconic galets roulés. This 2024 vintage represents a dramatic growing season where severe spring mildew and cold weather reduced Grenache yields, resulting in a unique blend with higher proportions of Syrah and Mourvèdre, offering exceptional freshness and structural depth.

## Interesting facts

- Founded in 1860, the estate was renamed 'Bosquet des Papes' (the Pope's Grove) in 1966 by Maurice Boiron.
- The 2024 vintage saw severe Grenache losses, forcing a higher percentage of Mourvèdre and Syrah than usual.
- The estate uses traditional large oak foudres instead of small new barriques to preserve the pure expression of terroir.

## Food pairing

This full-bodied, structured red wine pairs exceptionally well with rich, savory, and protein-heavy dishes. The high tannins cut through the fat of roasted meats and stews, while the wine's fresh acidity and pronounced intensity match the robust flavors of game and aged cheeses without being overwhelmed.

## Wine making process

The grapes are hand-harvested with strict double-sorting both in the vineyard and at the cellar. Two-thirds of the fruit is destemmed, followed by cold pre-fermentation maceration in temperature-controlled concrete vats to preserve delicate aromatics. Total skin contact lasts between 28 and 35 days, utilizing gentle punching down (pigeage), rack and return (délestage), and pumping over (remontage). The wine is then aged for 12 to 18 months in traditional large oak foudres and demi-muids to gently polish the tannins without imparting dominant new oak flavors. Fining is avoided, keeping the wine vegan-friendly.