Domaine Berthet Rayne Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes , wine and food pairing tips, best vintages, ratings , history 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
Domaine Berthet Rayne, located in the Courthezon appellation is a relatively new producer, as they only formed the domaine in 1978. Prior to that date, the property was known as Domaine des Cigalons. Even that estate does not really have a long history in the Rhone valley as it was only created in the 1920’s. Before that, the land was used to grow cherries and other fruits before they uprooted the fruit trees and planted grape vines. Today, the Southern Rhone Valley estate is managed by Andre Berthet-Rayne.
Domaine Berthet Rayne Vineyards, Wines, Winemaking
Domaine Berthet Rayne owns 25 hectares of vines. Of their vineyard land, 14.7 hectares are located in the Chateauneuf du Pape appellation. The majority of their vines are situated in the Chapouin, Coudoulet and La Gardiole lieux-dits in the northern part of Chateauneuf du Pape. Much of their terroir consists of clay and chalk soils. They have old vines. Their oldest vines are more than 100 years of age. They also own vines located in the Cotes du Rhone . Since the extremely difficult 2002 vintage, Domaine Berthet Rayne has relied on 100% organic farming techniques. Domaine Berthet Rayne is Ecocert certified.
Domaine Berthet Rayne produces red Chateauneuf du Pape and white Chateauneuf du Pape wines. Vinification takes place in traditional cement vats. Most of the wine is aged in stainless steel.
Domaine Berthet Rayne Tradition is made from a blend that is usually close to 60% Grenache , 20% Mourvedre , 10% Syrah and 10% Cinsault . The berries are vinified in cement tanks. The wine is aged in neutral vats or tank for an average of 12 months. Close to 2,000 cases are produced each year.
Domaine Berthet Rayne Elixir des Papes is made from 100% Grenache. The grapes are destemmed according to the needs of the vintage. Vinification takes place in cement tanks.
Domaine Berthet Rayne Vieille en Fut de Chene is produced from a blend of 65% Grenache, 30% Mourvedre and 5% Cinsault. The fruit is destemmed. The grapes are vinified in cement tanks. The wine is aged in French oak barrels for up to 18 months. The average of the vines used to produce this cuvee are 50 years of age. 900 cases of this wine is produced in most vintages.
The top wine of Domaine Berthet Rayne is Cuvee Cadiac, which is produced from a split of 50% Grenache and 50% Mourvedre. On average the grapes come from vines that are over 65 years of age. The berries are destemmed. Not much of this special wine is produced as production is on average close to 200 cases per year. Cuvee Cadiac is aged in a combination of new and old, French oak barrels for an average of 12 months.
Serving and Decanting Domaine Berthet Rayne with Wine, Food, Pairing Tips
Domaine Berthet Rayne 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. Domaine Berthet Rayne is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Berthet Rayne is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Berthet is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Berthet-Rayne Wine Tasting Notes
9 Vintages 12179 Views Sort Vintage Rating
2013 Domaine Berthet-Rayne Châteauneuf-du-Pape ( Châteauneuf-du-Pape. )
Medium bodied, fresh, sweet, ripe fruits and pepper, with an elegantly styled finish for early drinking. Produced from blending 65% Grenache, 20% Mourvedre, 10% Cinsault and 5% Syrah.
Sep 7, 2015points - Tasted 1389 Views
2013 Domaine Berthet-Rayne Châteauneuf-du-Pape Elixir des Papes ( Châteauneuf-du-Pape. )
Garrigue, licorice and kirsch create the nose. Forward, medium bodied and ending with a sweet, fresh, red cherry finish. The wine is made from 100% Grenache.
Sep 7, 2015points - Tasted 753 Views
2013 Domaine Berthet-Rayne Châteauneuf-du-Pape Vieilli en Fût de Chêne ( Châteauneuf-du-Pape. )
Sweet, lush red fruits, soft textures and forward as well as modern in style. The wine was made from a blend of 65% Grenache, 30% Mourvedre and 5% Counoise .
Sep 7, 2015points - Tasted 840 Views
2012 Domaine Berthet-Rayne Châteauneuf-du-Pape ( Châteauneuf-du-Pape. )
With the essence of wild strawberries, this finesse styled wine is packed with freshness and pure cherries in the finish.
Sep 10, 2014points - Tasted 1800 Views
2012 Domaine Berthet-Rayne Châteauneuf-du-Pape Elixir des Papes ( Châteauneuf-du-Pape. )
From 100% Grenache, the wine is supple, soft and filled with black raspberries and garrigue. The peppery kirsch found in the end note is a treat.
Sep 10, 2014points - Tasted 1052 Views
2012 Domaine Berthet-Rayne Châteauneuf-du-Pape Vieilli en Fût de Chêne ( Châteauneuf-du-Pape. )
Medium bodied, fresh filled with spicy black raspberries, the wine was produced from 65% Grenache, 30% Mourvedre and 5% Counoise.
Sep 17, 2014points - Tasted 959 Views
2012 Domaine Berthet-Rayne Châteauneuf-du-Pape Cuvée Cadiac ( Châteauneuf-du-Pape. )
With a mineral driven core of fruit, the wine is fresh, expansive and rich in texture.
Sep 17, 2014points - Tasted 1150 Views
2010 Domaine Berthet-Rayne Châteauneuf-du-Pape Vieilli en Fût de Chêne ( Châteauneuf-du-Pape. )
Fleshy, silky, elegant and filled with fresh kirsch and wild strawberries, the wine is rich and vibrant.
May 31, 2013points - Tasted 1236 Views
2010 Domaine Berthet-Rayne Châteauneuf-du-Pape Cuvée Cadiac ( Châteauneuf-du-Pape. )
Full bodied, concentrated, lush and intense, this is filled with spicy, ripe, berries, with the structure for aging. Give this delicious wine a few years before pulling a cork.
May 31, 2013points - Tasted 1548 Views