Everything about Louis Bernard 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
The history of Louis Bernard can be said to start in 1961, with the founding of the Boisset company by Jean-Claude Boisset. In 1976, a competing negociant firm, Les Domaines Bernard was created in 1976. The name was later shortened to Michel Bernard. The name chaned again in 1996 to Louis Bernard. Two years later, in 1998 Louis Bernard was purchased by the Boisset company. In 2003, they opened a massive tasting room Chartreuse de Bonpas, where customers can taste and buy wine.
Aside from their extensive interests in Chateauneuf du Pape, they also produce and sell a myriad of red and white wines from Gigondas, Vacqueyras, Cotes du Rhone, Cotes du Luberon, Lirac and the Cotes du Ventoux appellations in the Southern Rhone. In the Northern Rhone Valley, they also work with growers in Crozes Hermitage, Cornas, St. Peray, St. Joseph, Cote Rotie and Hermitage.
Louis Bernard Vineyards. Wines, Winemaking
Louis Bernad makes 3 red Chateauneuf du Pape wines and 1 white Chateauneuf du Pape Blanc.
Louis Bernard Chateauneuf du Pape is a blend of 80% Grenache, 15% Syrah and 5% Mourvedre. The Grenache vines are on average more than 40 years of age, The grapes are completely destenmed. The wine is aged in used, French oak barrels for close to 10 months. On average, close to 7,000 cases of wine are produced each year.
Louis Bernard Reserve is made from 70% Grenache, 20% Syrah and 10% Mourvedre. The grapes are 100% destemmed. The wines are aged in mostly used, along with a percentage of new, French oak barrels for 14 months. The production is about 800 cases per year.
Louis Bernard La Crau des Papes Rouge Chateauneuf du Pape.
Louis Bernard Chateauneuf du Pape Blanc is made from a blend of 70% Grenache Blanc and 30% Clairette. The wine is aged from 6 months in a combination of stainless steel tanks and new, French oak barrels. The production is about 500 cases per year.
Serving and Decanting Louis Bernard with Wine, Food Pairing Tips
Louis Bernard 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. Louis Bernard 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. Louis Bernard is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Louis Bernard is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Louis Bernard Wine Tasting Notes
5 Vintages 6945 Views Sort Vintage Rating
2014 Louis Bernard ( Châteauneuf-du-Pape)
Forward, simple, easy drinking charmer with a fresh, sweet kirsch, thyme and peppery profile that is meant to be enjoyed during its youth.
Jun 23, 2016points - Tasted 950 Views
2013 Louis Bernard ( Châteauneuf-du-Pape)
Jammy red plums and citrus on the nose, with a light styled character that is going to be at its best in its youth.
Sep 7, 2015points - Tasted 1140 Views
2012 Louis Bernard ( Châteauneuf-du-Pape)
Candied licorice and cherry tones, medium bodied and ending with a short, but sweet kirsch note.
Sep 10, 2014points - Tasted 1684 Views
2011 Louis Bernard Domaine La Crau des Papes ( Châteauneuf-du-Pape)
Opening with a blast of fresh herbs and cherries, this medium bodied effort leads to a soft red berry ending.
Aug 19, 2014points - Tasted 873 Views
2011 Louis Bernard ( Châteauneuf-du-Pape)
Medium bodied, with garrigue and strawberry in the forefront, the wine is ready for prime time drinking.
Aug 19, 2014points - Tasted 2298 Views