Everything about Domaine l’Abbe Dine Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, 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 l’Abbe Dine History, Overview
Domaine l’Abbe Dine is a new domaine in the Southern Rhone Valley. The are located in Courthezon. While the vineyards have been owned by the same family for close to 140 years, 2012 marks the debut vintage for the wines of Domaine l’Abbe. The Reynaud family began planting vines in Chateauneuf du Pape in the 1880’s in the Les Berdines lieu dit. The name, l’Abbe Dine can be translated into “The Abbot’s Dinner”.
With the 2012 vintage, Nathalie Reynaud brought in Philippe Cambie to consult on the wines and vineyard management. Prior to the 2012 vintage, the harvest of Domaine l’Abbe Dine was sold to another Chateauneuf du Pape producer and family friend as well as Cellier des Princess, the local cooperative. Once their final contract expired in 2017, you are going to see more wine from Domaine l’Abbe Dine.
Domaine l’Abbe Dine owns 4 hectares of vines in the Chateauneuf du Pape appellation that are planted for the production of red wine grapes. The estates uses only organic farming techniques. Domaine l’Abbe Dine produces 1 Chateauneuf du Pape Rouge wine.
Domaine l’Abbe Dine Chateauneuf du Pape is made from a blend of 80%, old vine Grenache, 15% Syrah and 5% Mourvedre. Some of the vines used in this wine are more than 120 years of age! The vine are well placed in the Les Bedines vineyard.
Vinification takes place in stainless steel tanks. The wine is aged in cement vats.
Serving and Decanting Domaine l’Abbe Dine with Wine, Food Pairing Tips
Domaine l’Abbe Dine 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 l’Abbe Dine 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. Domaine l’Abbe Dine is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine l’Abbe Dine 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 l’Abbe Dine also produces red and white wine from 14 hectares of vines they own in the Cotes du Rhone appellation. They also make a rose’, Vin de Pays de Vacluse
Domaine L'Abbé Dîne Wine Tasting Notes
2 Vintages 5806 Views Sort Vintage Rating
2014 Domaine L'Abbé Dîne ( Châteauneuf-du-Pape)
Garrigue, spice, black cherry and incense on the nose moves you to a wine with sweet, red fruits, elegant, soft textures and an already open, peppery finish.
Jun 23, 2016points - Tasted 1642 Views
2012 Domaine L'Abbé Dîne ( Châteauneuf-du-Pape)
Spicy, peppery and filled with ripe red fruits, the soft, forward wine ends with a cherry griotte finish.
Sep 10, 2014points - Tasted 2125 Views
The debut release for this domaine offers spicy, peppery and filled with ripe red fruits, the soft, forward wine ends with a cherry griotte finish. The wine, made from mostly old vine Grenache is something worth keeping your eye on. 89 Pts
Sep 9, 2014points - Tasted 2039 Views