# Domaine du Père Caboche Châteauneuf-Du-Pape (2017)

- **Producer:** Domaine Du Père Caboche
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache 80%, Syrah 15%, Mourvèdre 5%
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 15.5%
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** blackberry, black cherry, boysenberry, red cherry, red fruit, pepper, sage, earth, minerality

## About this wine

Domaine du Père Caboche Châteauneuf-du-Pape is a red wine from the Southern Rhône Valley, France. The estate's name, 'Père Caboche,' is a nod to the Boisson family's heritage, linking their winemaking legacy to their ancestral blacksmithing past. The vineyards are situated in the renowned Châteauneuf-du-Pape appellation, known for its distinctive terroir of large, rolled pebbles ('galets roulés') that contribute to the wine's character. The 2017 vintage was shaped by a hot and dry growing season, resulting in concentrated fruit and a wine described as being in a forward style. The Boisson family, with Jean-Pierre Boisson at the helm, follows a traditional approach to winemaking, emphasizing environmental respect and allowing the unique characteristics of the terroir and vintage to express themselves.

## Interesting facts

- The name 'Père Caboche' comes from a family nickname meaning 'horseshoe nail' due to ancestral blacksmithing.
- The domaine's vineyards feature the famous 'galets roulés' – large, sun-warmed pebbles.
- The producer, Jean-Pierre Boisson, also served as the mayor of Châteauneuf-du-Pape.
- The 2017 vintage experienced hot, dry conditions, yielding concentrated fruit.

## Food pairing

The wine's full body, medium-plus tannins, and pronounced intensity are well-suited to rich, protein-heavy dishes. Tannins bind with proteins in meat, softening the wine and cleansing the palate. The wine's ripe fruit character and medium acidity can cut through the richness of braised or roasted meats and complement savory sauces.

## Wine making process

The production of Domaine du Père Caboche Châteauneuf-du-Pape involves several key techniques aimed at producing a traditional yet elegant wine. Grapes are fully de-stemmed, a practice adopted to enhance finesse and prevent herbaceousness, and then lightly crushed before gravity-feeding into fermentation vessels. A significant aspect of the process is the long maceration period, designed to build structure and aging potential. Following fermentation, the wine matures for 12 to 14 months in a combination of concrete tanks and large, old oak foudres. This aging regimen helps to integrate the wine's components without overwhelming it with new oak flavors. The domaine's philosophy centers on respecting the environment and allowing the natural characteristics of the grapes and the specific vintage to shine through.