Everything about Domaine de la Biscarelle 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
Domaine de la Biscarelle is a young estate, especially when you look at several properties in the Southern Rhone Valley. Founded in 1984 by Gerard Bouyer in 1984, the domaine took its name from its geographical location Today, Domaine de la Biscarelle is managed by the daughter of Gerard Bouyer, and her husband, Jerome Grieco.
Domaine de la Biscarelle Vineyards, Wines, Winemaking
The vineyards of Domaine de la Biscarelle are located in the middle of the communes of Cabrieres and Maucoil. The terroir is red clay, sand, small pebbles and rocky soils. The vines are mostly Grenache. But they also have plantings of Cinsault, Mourvedre, Syrah, Counoise and Terret Noir. While much of the production is placed into the wine of Domaine de la Biscarelle, a portion of the harvest is still sold to negociants, most notably, Louis Bernard.
Domaine de la Biscarelle produces two red Chateauneuf du Pape wines and wines produced from 17 hectares of vines they own that are planted in the Cotes du Rhone appellation.
Domaine de la Biscarelle is produced from a blend of 90% Grenache and assorted other varietals Cinsault, Mourvedre, Syrah, and Terret Noir. The Grenache vines are old. Some of their Grenanche vines are more than 100 years of age. The grapes are partially destemmed. The wine is vinified in traditional cement vats and aged in used, French oak barrels for 12 months. The production is on average, 1,500 cases per year.
Domaine de la Biscarelle Les Anglaises is produced from mostly old vine Grenache and 3% Mourvedre. The grapes are not destemmed. The wine is vinified in traditional cement vats and aged in used, French oak barrels for 12 months.
Serving and Decanting Domaine de la Biscarelle with Wine, Food, Pairing Tips
Domaine de la Biscarelle 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 de la Biscarelle Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine de la Biscarelle is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Domaine de la Biscarelle Wine Tasting Notes
5 Vintages 5375 Views Sort Vintage Rating
2014 Domaine de la Biscarelle Les Anglaises ( Châteauneuf-du-Pape)
Medium bodied, and already approachable, with a peppery kirsch, black raspberry, thyme, Provencal herb and spicy profile.
Jun 24, 2016points - Tasted 846 Views
2014 Domaine de la Biscarelle ( Châteauneuf-du-Pape)
Medium bodied, light, forward, fresh, easy to like wine, with sweet, soft, strawberries, kirsch and raspberry notes on the nose and palate from the start to the finish.
Jun 23, 2016points - Tasted 839 Views
2012 Domaine de la Biscarelle ( Châteauneuf-du-Pape)
Spicy red fruits, with a peppery core, this forward styled zippy, wine will drink best young.
Sep 10, 2014points - Tasted 1152 Views
2011 Domaine de la Biscarelle ( Châteauneuf-du-Pape)
Spicy, jammy, black raspberries, the soft, sweet, ripe and spicy tones really shine all the way through.
Aug 19, 2014points - Tasted 1203 Views
2010 Domaine de la Biscarelle Les Anglaises ( Châteauneuf-du-Pape)
Medium/full bodied, young, but approachable, this elegantly styled wine offers loads of fresh, sweet kirsch, thyme and ripe black raspberries in a smooth, user friendly style. This is just starting to show nicely and made a perfect pairing with rare, grilled burgers topped with melted Gruyere.
Oct 13, 2015points - Tasted 1335 Views