Learn about Maison Gabriel Meffre Chateauneuf du Pape, Complete Guide

Learn everything about Maison Gabriel Meffre Chateauneuf du Pape wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Maison Gabriel Meffre History, Overview

The genesis of behind the wines of Gabriel Meffre starts in 1936 when a young Gabriel Meffre open his own negociant firm in Gigondas and begins working with a myriad of different growers in the Southern Rhone Valley. By 1987, when Gabriel Meffre passed away, he owned more than 900 hectares of vines in the Rhone Valley!

Aside from leaving behind an estate in Chateauneuf du Pape and his negociant company, Gabriel Meffre also had a daughter. Like father, like daughter, Sylvette Meffre also became a wine maker. She owns the highly respected Domaine Vaudieu in Chateauneuf du Pape. The Gabriel Meffree negociant company was eventually bought out by Allied Domecq in 1990.

Maison Gabriel Meffre Vineyards, Wines, Winemaking

Gabriel Meffre produces 4 Chateauneuf du Pape wines. 3 red Chateauneuf du Pape wines and 1 Chateauneuf du Pape Blanc. They also produce wine in Gigondas, Vacqueyras and the Cotes du Rhone appellation.

Gabriel Meffre Larus is made from a blend of 60% Grenache, 15% Syrah and 25% Mourvedre. From vines that more than 45 years of age, the wine is aged in a combination of new and used, French, oak barrels for 12 to 14 months before bottling. The amount of new oak can be up to 33% . On average, the production is close to 1,800 cases per year.

Gabriel Meffre Saint Theodoric is made from mostly Grenache, blended with Mourvedre, Cinsault and Syrah. The terroir is rocks, small stones, and sandy red clay soils. The grapes are fully destemmed.The wine is aged in new and used, French oak barrels for 12 months before bottling.

Gabriel Meffre l’Orme Chaule is produced from mostly old vine Grenache, along with Mourvedre, Syrah and Cinsault. The wine is aged in cement tanks. The different grape varietals are not destemmed. However each grape is vinified separately. The production is on average close to 800 cases per year.

Gabriel Meffre Chateauneuf du Pape Blanc is made from a blend of 55% Grenache Blanc, 20% Clairette, 20% Roussanne and 5% Picardan. They are one of the few estates to use a fairly large percentage of Picardan in their blend. The production is about 250 cases per year.

When to Drink Gabriel Meffre, Anticipated Maturity, Decanting Time

Gabriel Meffre can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Gabriel Meffre is usually better with 1-3 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 2-9 years after the vintage.

Serving Maison Gabriel Meffre with Wine, Food Pairing Tips

Maison Gabriel Meffre is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Gabriel Meffre is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Gabriel Meffre is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.

The white wine of Maison Gabriel Meffre is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.

Gabriel Meffre also produces red and white wine from Gigondas, Vacqueyras and the Cotes du Rhone appellations in the Southern Rhone and they have vines in the Northern Rhone in the St. Joseph appellation. This array of wines includes the interestingly named, Fat Bastard, produced from 100% Chardonnay and Wild Pig, which is made using 100% Syrah.

www.gabrielmeffre.com