Domaine Berthet Rayne Chateauneuf du Pape Rhone Wine, Complete Guide

Domaine Berthet Rayne Domaine Berthet Rayne Chateauneuf du Pape Rhone Wine, Complete Guide

Domaine Berthet Rayne Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, ratings, history 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 Berthet Rayne, located in the Courthezon appellation is a relatively new producer, as they only formed the domaine in 1978. Prior to that date, the property was known as Domaine des Cigalons. Even that estate does not really have a long history in the Rhone valley as it was only created in the 1920’s. Before that, the land was used to grow cherries and other fruits before they uprooted the fruit trees and planted grape vines. Today, the Southern Rhone Valley estate is managed by Andre Berthet-Rayne.

Domaine Berthet Rayne Vineyards, Wines, Winemaking

Domaine Berthet Rayne owns 25 hectares of vines. Of their vineyard land, 14.7 hectares are located in the Chateauneuf du Pape appellation. The majority of their vines are situated in the Chapouin, Coudoulet and La Gardiole lieux-dits in the northern part of Chateauneuf du Pape. Much of their terroir consists of clay and chalk soils. They have old vines. Their oldest vines are more than 100 years of age. They also own vines located in the Cotes du Rhone. Since the extremely difficult 2002 vintage, Domaine Berthet Rayne has relied on 100% organic farming techniques. Domaine Berthet Rayne is Ecocert certified.

Domaine Berthet Rayne produces 4 red Chateauneuf du Pape and white Chateauneuf du Pape wines. Vinification takes place in traditional cement vats. Most of the wine is aged in stainless steel.

Domaine Berthet Rayne Tradition is made from a blend that is usually close to 60% Grenache, 20% Mourvedre, 10% Syrah and 10% Cinsault. The berries are vinified in cement tanks. The wine is aged in neutral vats or tank for an average of 12 months. Close to 2,000 cases are produced each year.

Domaine Berthet Rayne Elixir des Papes is made from 100% old vine Grenache. The terroir is rocks, pebbles and limestone soils in the Coudoulet vineyard. The grapes are destemmed according to the needs of the vintage. Vinification takes place in cement tanks.

Domaine Berthet Rayne Fut de Chene is produced from a blend of 65% Grenache, 30% Mourvedre and 5% Cinsault. The terroir is rocks, pebbles and limestone soils in the la Gardiole vineyard. The average of the vines used to produce this cuvee are 50 years of age. The grapes are destemmed. The grapes are vinified in cement tanks. The wine is aged in demi-muids and used French oak barrels for up to 18 months. 900 cases of this wine is produced in most vintages.

The top wine of Domaine Berthet Rayne is Cuvee Cadiac, which is produced from a split of 50% Grenache and 50% Mourvedre. On average the grapes come from vines that are over 65 years of age. The terroir is rocks, pebbles and limestone. The vines are planted in the Coudoulet lieu-dit. The berries are destemmed. Cuvee Cadiac is aged in up to 100% new, French oak barrels for an average of 12 months. Not much of this special wine is produced as production is on average close to 200 cases per year.

Domaine Berthet Rayne makes a Chateauneuf du Pape Blanc from a blend of 40% Clairette, 40% Bourboulenc, 10% Grenache Blanc and 10% Roussanne.

Serving and Decanting Domaine Berthet Rayne with Wine, Food, Pairing Tips

Domaine Berthet Rayne 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 Berthet Rayne is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Berthet Rayne is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

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

www.berthet-rayne.fr

Domaine Berthet-Rayne Wine Tasting Notes

12 Vintages 13805 Views Sort    Vintage    Rating

  1. 2015 Domaine Berthet-Rayne Cuvée Cadiac ( Châteauneuf-du-Pape)

    1. Round supple textures, juicy fruits, earth, herbs and licorice combine to create complexities. Sweet and fresh, the medium bodied wine should not require much aging to show its best.

      91 points - Tasted
      266 Views
  2. 2015 Domaine Berthet-Rayne Elixir des Papes ( Châteauneuf-du-Pape)

    1. Silky, soft and polished, with a core of sweet, ripe cherries, thyme and herbs. The wine is soft textured and fresh, with a kirsch filled finish. The wine was produced using 100% Grenache.

      89 points - Tasted
      270 Views
  3. 2015 Domaine Berthet-Rayne ( Châteauneuf-du-Pape)

    1. Medium bodied, forward, direct, easy going kirsch filled wine with a bit of spice and a nice sweetness to the red fruits. The wine was blended from 65% Grenache, 20% Mourvedre, 10% Cinsault and 5% Syrah.

      88 points - Tasted
      273 Views
  4. 2013 Domaine Berthet-Rayne Vieilli en Fût de Chêne ( Châteauneuf-du-Pape)

    1. Sweet, lush red fruits, soft textures and forward as well as modern in style. The wine was made from a blend of 65% Grenache, 30% Mourvedre and 5% Counoise.

      89 points - Tasted
      852 Views
  5. 2013 Domaine Berthet-Rayne Elixir des Papes ( Châteauneuf-du-Pape)

    1. Garrigue, licorice and kirsch create the nose. Forward, medium bodied and ending with a sweet, fresh, red cherry finish. The wine is made from 100% Grenache.

      87 points - Tasted
      788 Views
  6. 2013 Domaine Berthet-Rayne ( Châteauneuf-du-Pape)

    1. Medium bodied, fresh, sweet, ripe fruits and pepper, with an elegantly styled finish for early drinking. Produced from blending 65% Grenache, 20% Mourvedre, 10% Cinsault and 5% Syrah.

      86 points - Tasted
      1584 Views
  7. 2012 Domaine Berthet-Rayne Cuvée Cadiac ( Châteauneuf-du-Pape)

    1. With a mineral driven core of fruit, the wine is fresh, expansive and rich in texture.

      90 points - Tasted
      1204 Views
  8. 2012 Domaine Berthet-Rayne Elixir des Papes ( Châteauneuf-du-Pape)

    1. From 100% Grenache, the wine is supple, soft and filled with black raspberries and garrigue. The peppery kirsch found in the end note is a treat.

      90 points - Tasted
      1129 Views
  9. 2012 Domaine Berthet-Rayne Vieilli en Fût de Chêne ( Châteauneuf-du-Pape)

    1. Medium bodied, fresh filled with spicy black raspberries, the wine was produced from 65% Grenache, 30% Mourvedre and 5% Counoise.

      89 points - Tasted
      999 Views
  10. 2012 Domaine Berthet-Rayne ( Châteauneuf-du-Pape)

    1. With the essence of wild strawberries, this finesse styled wine is packed with freshness and pure cherries in the finish.

      89 points - Tasted
      1975 Views
  11. 2010 Domaine Berthet-Rayne Cuvée Cadiac ( Châteauneuf-du-Pape)

    1. Full bodied, concentrated, lush and intense, this is filled with spicy, ripe, berries, with the structure for aging. Give this delicious wine a few years before pulling a cork.

      94 points - Tasted
      1539 Views
  12. 2010 Domaine Berthet-Rayne Vieilli en Fût de Chêne ( Châteauneuf-du-Pape)

    1. Fleshy, silky, elegant and filled with fresh kirsch and wild strawberries, the wine is rich and vibrant.

      92 points - Tasted
      1291 Views