Everything about Eddie Feraud 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
If the name Eddie Feraud sounds familiar, it’s not just because he produces a very good Chateauneuf du Pape wine. He’s the cousin of Laurence Feraud of Domaine Pegau. With his family heritage, clearly, Eddie Feraud knowns a thing or two about making wine in the Southern Rhone Valley.
Interestingly, the first vintage for the wine of Eddie Feraud was 1980, although the domaine was not officially created until 1983. Today, the domaine is managed by the son of Eddie Feraud, Yannick Feraud. Yannick Feraud has been in charge since 2012.
Eddie Feraud Vineyard, Wines, Winemaking
Eddie Feraud owns 5 hectares of vines in the Chateauneuf du Pape appellation devoted to the production of red Chateauneuf du Pape wine. The vines are located in good terroir as they are located not too far from Chateau Rayas and Vaudieu. The terroir is mostly sandy soils situated close to the commune of Courthezon.
Eddie Feraud produces 2 red Chateauneuf du Pape wines as of today, a standard wine and a special cuvee from their oldest vines.
Eddie Feraud Chateauneuf du Pape is made from 90% old vine Grenache, 5% Mourvedre and 5% Syrah. The grapes are not destemmed. The wine is vinified in traditional cement tanks. The wine is aged in a combination of old foudres and small, used, French oak barrels for 18 months before bottling. The average annual production is on average 1,250 cases of wine per year.
Eddie Feraud Cuvee Raisins Bleus is produced from 95% old vine Grenache and the remainder comes from other assorted grape varieties. The wine is made from their oldest parcel of vines planted in the sandy soils of the Le Pointu lieu-dit. The wine is aged in a combination of old foudres and small, used, French oak barrels for close to 18 months. The wine made its debut with the 2012 vintage.
Serving and Decanting Eddie Feraud with Wine, Food Pairing Tips
Eddie Feraud 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. Eddie Feraud 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. Eddie Feraud is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.