# Domaine du Vieux Télégraphe 'Télégramme' Châteauneuf-du-Pape (2013)

- **Producer:** Vignobles Brunier
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre, Cinsault, Clairette
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, raspberry, violet, black pepper, lavender, cedar, leather, forest floor, dried fig

## About this wine

Domaine du Vieux Télégraphe has been managed by six generations of the Brunier family since 1891. The estate derives its name from an optical telegraph tower built in 1793 by Claude Chappe at the highest point of the renowned La Crau plateau. Télégramme was introduced as the estate's second wine, sourced from vines under 30 years old grown on molasse clay covered with heavy quartzite galets roulés. It offers an earlier-accessible entry point into the classic Châteauneuf-du-Pape terroir while the flagship La Crau grand vin matures in cellars.

## Interesting facts

- Named after an optical telegraph tower built in 1793 on the highest point of the La Crau plateau.
- Crafted as the estate's second wine using fruit from vines under 30 years old on La Crau.
- Unlike the flagship La Crau grand vin, Télégramme is 100% destemmed for immediate suppleness.

## Food pairing

The ripe red fruit profile, vibrant acidity, and fine-grained tannins of this Grenache-dominated blend partner seamlessly with savory roasted meats, rich game, and earthy mushroom preparations. The structural balance cuts through rich proteins without dominating subtle herbal seasonings like rosemary and thyme.

## Wine making process

Vineyard management follows sustainable and organic principles with hand-harvesting and double sorting of fruit at the vineyard and winery. Unlike the flagship wine, grapes for Télégramme are completely destemmed prior to fermentation. Processing takes place in temperature-controlled vats over 25 to 30 days, followed by gentle pneumatic pressing. The wine matures initially for 10 months in vats, then ages for approximately six months in traditional 50 to 70 hectoliter French oak foudres before bottling without heavy filtration.