Everything about Domaine de Villeneuve 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
Domaine de Villeneuve History, Overview
Domaine de Villeneuve was owned by the Arnaux family until they sold it to Philippe du Roy de Blicquy and his business partner, Sanislas Wallut in 1993. Ten yeares later in 2003, Sanislas Wallut purchased his partners shares and became the sole owner of Domaine Villeneuve. At the time of the initial purchase Domaine de Villeneuve was in poor condition and needed extensive, work in the vineyards and wine making facilities. The domaine takes its name from a tiny village, located just over the bridge, that leads to and from Avignon.
The wine making facilities and cellars were completely rebuilt and are now some of the most modern cellars in the Southern Rhone. The new winery was built under-ground taking up 3 different levels. The reason was to create a winery where everything moved by gravity. One of the other early decisions was to hire Philippe Cambie to consult the estate. All work in the vineyards is done using only biodynamic farming techniques. Domaine de Villeneuve has been certified biodynamic by Ecocert.
Domaine de Villeneuve Vineyards, Wines, Winemaking
Domaine de Villeneuve owns 8.4 hectares of vines in the Chateauneuf du Pape appellation. The vineyard is perfectly located not far from Chateau Beaucastel on one side and Mont Redon on the other. The vineyard has old vines that range from about 30 years of age on the young side to more than 100 years old. The vineyard is planted to 70% Grenache, 16% Mourvedre, 8% Syrah, 4% Cinsault and 2% Clairette. The terroir ranges from sand to small rocks and stones to red clay in the soils.
Domaine de Villeneuve produces 2 Chateauneuf du Pape Rouge wines.
Domaine de Villeneuve Les Vieilles Vignes – The wine is made from a blend of 70% Grenache, 16% Mourvedre, 8% Syrah, 4% Cinsault and 2% Clairette, a white wine grape. Vinification takes place in red, cement tanks. The wine is aged in a combination of vat, demi-muids and old barrels that range in age for an average of 18 months before bottling. Slightly less than 2,000 cases of wine are produced each vintage.
Domaine de Villeneuve Habemus Papam – The wine is made from blending 80% Mourvedre with 20% Grenache. The wine is vinified in tank and is then aged for an average of 20 months in large oak vats before bottling. The production is small. It is also important to note that Domaine de Villeneuve Habemus Papam is only bottled in magnum.
Domaine de Villeneuve Cuvee des Bien Iames was is no longer in production. The wine, made for only a few vintages at the most was more of an experiment, especially when it came to the aging, as the wine was aged in almost 100% new, French oak barrels.
Serving and Decanting Domaine de Villeneuve with Wine, Food Pairing Tips
Domaine de Villeneuve 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 de Villeneuve 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 de Villeneuve is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
Domaine de Villeneuve Wine Tasting Notes
4 Vintages 9215 Views Sort Vintage - Rating
Medium bodied and focused on its fresh, bright, red berry character, with plenty of pepper, herbs, earth and spicy cherries to go around.
May 25, 2017points - Tasted 1870 Views
From yields of just 10 hectoliters per hectare, this rich, concentrated, garrigue filled fine delivers fresh, black cherries, liqueur, spice and fat, lush textures. Consulted by Philippe Cambie.
May 29, 2013points - Tasted 1499 Views
Nice, early drinking, medium bodied, soft wine with fresh, sweet, jammy black raspberries, pepper and garrigue.
Nov 27, 2014points - Tasted 2422 Views
Ready for prime time drinking with layers of fresh, sweet, ripe, juicy, dark red berries, jam, pepper, garrigue and lush textures, finishing with a powerful blast of jammy black raspberries and licorice.
Jul 13, 2015points - Tasted 3424 Views