# Signature des Princes Châteauneuf-du-Pape (2021)

- **Producer:** Sas Lavau
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre
- **Region:** Rhône Valley, France
- **Style:** Classic
- **Alcohol:** 15.0%
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, blackberry, dried herbs, red plum, black cherry, black plum, cedar, cloves, vanilla, leather, wet leaves, earth, dried fruit, tobacco, forest floor

## About this wine

Signature des Princes Châteauneuf-du-Pape 2021 is a red wine from the Southern Rhône Valley, produced by Sas Lavau (Maison Lavau). The wine is a blend of Grenache, Syrah, and Mourvèdre, with the producer's typical ratio being 50% Grenache, 40% Syrah, and 10% Mourvèdre. Maison Lavau was established in 1964 by the Lavau family, who brought their wine trade experience from Saint-Émilion. The estate has since grown significantly under the management of Frédéric and Benoit Lavau. The 2021 vintage in Châteauneuf-du-Pape was marked by a challenging climate, resulting in an 'old-style' wine with characteristics that suggest good aging potential.

## Interesting facts

- The Lavau family's winemaking heritage traces back to Saint-Émilion.
- The 2021 vintage was shaped by an 'old-style' climate, favoring balance.
- Maison Lavau manages 25 hectares of vines in Châteauneuf-du-Pape.
- The blend is typically 50% Grenache, 40% Syrah, 10% Mourvèdre.

## Food pairing

The wine's medium body and structure can stand up to rich, protein-heavy dishes. Tannins in the wine complement the proteins in red meats, softening as they interact. The wine's fruit notes can echo or contrast with savory elements in dishes, while its moderate acidity can cut through richer sauces.

## Wine making process

The winemaking process for Signature des Princes Châteauneuf-du-Pape 2021 begins with the destemming of all grapes. The fruit then undergoes maceration for approximately 30 days, involving rack-and-return and pumping-over operations. Fermentation is conducted in temperature-controlled vats. Following fermentation, the wine is aged for 12 months, with half of the production maturing in tanks and the other half in used French oak barrels that have seen one to two previous vintages. This method aims to create a balanced and age-worthy wine.