Everything about Chateau Saint Roch Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Chateau Saint Roch has been an active property in Chateauneuf du Pape for quite a while. Most recently, in 1955, the estate was purchased by the Verda family. In 1998, the Verda family sold the vineyards to the Brunel family. The Brunel family are a well-known, established family in the Southern Rhone Valley as they have owned and managed the popular Chateau de la Gardine since 1948. Ere Brunel, who is the wife of Patrick Brunel is in charge of the estate and he also makes the wine for Chateau Saint Roch.
Chateau Saint Roch Vineyards, Wines, Winemaking
The vineyards of Chateau Saint Roch cover 2 hectares in the Chateauneuf du Pape appellation. Chateau Saint Roch produces 1, Chateaunef du Pape Rouge wine.
Chateau Saint Roch is made from a blend of 55% Grenache, 22.5% Mourvedre and 22.5% Syrah. On avereage, the vines are more than 30 years of age. The grapes are destemmed. Vinification takes place in cement tanks. The wine is aged for 12-14 months before bottling in a combination of used French oak barrels and cement vats. The production of Chateau Saint Roch is on average, 600 cases per vintage.
Serving and Decanting Chateau Saint Roch with Wine, Food Pairing Tips
Chateau Saint Roch is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Saint Roch is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Chateau Saint Roch is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
Chateau Saint Roch also produces red and white wine from 36 hectares of vines planted in the Cotes du Rhone and Lirac appellations.
Château Saint-Roch (Rhone) Wine Tasting Notes
4 Vintages 3448 Views Sort Vintage Rating
2014 Château Saint-Roch (Rhone) Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Polished, and sweet, the wine is medium bodied, fresh and loaded with lush, cherries and olives. Forward, round and ready to go, this is already fun to drink.
Jun 23, 2016points - Tasted 660 Views
2012 Château Saint-Roch (Rhone) Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Sweet and silky, this medium bodied wine delivers freshness in its cherry and plum finish. Produced from 40% Grenache and equal parts Mourvedre and Syrah, the wine reached 14.5% alcohol.
Sep 10, 2014points - Tasted 993 Views
2011 Château Saint-Roch (Rhone) Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Fennel and garrigue, complicated by spearmint and red berries develop into a soft, medium bodied, spicy, red kirsch filled wine.
Aug 19, 2014points - Tasted 900 Views
2010 Château Saint-Roch (Rhone) Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Easy drinking, medium bodied, kirsch and herb filled wine with an earthy, spicy, cherry finish topped with licorice notes.
Nov 19, 2015points - Tasted 895 Views