Learn everything about Domaine des 3 Cellier Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, 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
Domaine des 3 Cellier History, Overview
Domaine des 3 Cellier is like many of the best estates in the Southern Rhone, a family affair. In fact, Domaine de Cellier takes its name from the three brothers running the estate, Ludovic Celliers, Julien Celliers and Benoit Celliers.
However, while Domaine des 3 Cellier is a new estate in Chateauneuf du Pape, (Their debut vintage was in 2007) the Celliers family has been active in making wine for 8 generations!
Domaine des 3 Cellier was born when another Chateauneuf du Pape was split up, Domaine Saint Benoit in 2007. Domaine Saint Benoit was split into two parts with 50% of the property going into Domaine l’Or de Line and the remaining portion was used to create Domaine des 3 Cellier.
Domaine des 3 Cellier owns 13.4 hectares of vines in the Chateauneuf du Pape appellation. The vineyards are farmed with an aim to completely embrace sustainable farming techniques. On average, the vines are close to 45 years of age. Their vineyards are planted to 68% Grenache, 11% Mourvedre, 7% Syrah, 4% Clairette, 3% Counoise, 3% Terret Noir, and 2% Vaccarese for the red wines.
The best vintages of Domaine des 3 Cellier are: 2017, 2016, 2015, 2012, 2010, 2009 and 2007.
Domaine des 3 Cellier Vineyards, Wines, Winemaking
Domaine des 3 Cellier produces 4 red Chateauneuf du Pape wines and one white Chateauneuf du Pape wine.
Domaine des 3 Cellier Alchimie which is made from blend of 74% Grenache, 16% Syrah, 5% Vaccarese and 5% Counoise. The diverse terroir has rocks, stones, limestone, sand and clay soils.
The vines are placed in the le Bois de la Ville, les Brusquieres, Palestor and les Terres Blanches lieux-dits. The wine is aged for 10 months in foudres. In most vintages, the production is close to 1,200 cases per year.
Domaine des 3 Cellier Marceau is made from a blend of 35% Grenache, 30% Syrah, 17.5% Vaccarese, 15% Mourvedre and 2.5% Terret Noir. The terroir is mostly galets with clay soil in the les Terres Blanches vineyard. The wine is aged in 45% new, French oak barrels and demi-muids for 18 months. The production is small, with only 250 cases per vintage being produced.
Domaine des 3 Cellier Eternelle is made from 100% Grenache in the sandy soils found in their parcels in the la Gardiole vineyard. The wine is aged in vats.
Domaine des 3 Cellier Privilege is made a blend of 40% Grenache, 20% Syrah, 20% Mourvedre and 20% Vaccarese. The production is small, with only 250 cases per vintage being produced.
Domaine des 3 Cellier Chateauneuf du Pape Blanc, L’Insolente is produced from 100% Roussanne. Try finding any as only 100 cases of this are made each vintage.
When to Drink Domaine des 3 Cellier, Anticipated Maturity, Decanting Time
Domaine des 3 Cellier can be enjoyed on the young side. 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 des 3 Cellier is usually better with 2-5 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 8-12 years after the vintage.
Serving Domaine des 3 Cellier with Wine, Food, Pairing Tips
Domaine des 3 Cellier is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine des 3 Cellier Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and stewed dishes, sausage, eggplant, tomatoes and cassoulet. Domaine des 3 Cellier is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Domaine des 3 Cellier is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine des 3 Cellier Wine Tasting Notes
15 Vintages 20884 Views Sort by Vintage-Rating
|2015||Domaine des 3 Cellier Eternelle (Châteauneuf-du-Pape)|
A step up from their other 2 wines, there is richness, depth of flavor and round supple textures. Dark cherry and earthy tones, with Provencal herbs are your treat in the finish. The wine is produced using 100% old vine Grenache.
1033 Views Tasted Aug 21, 2017
|2015||Domaine des 3 Cellier Alchimie (Châteauneuf-du-Pape)|
Medium bodied, forward and soft, with an easy to understand and equally easy to like character. The wine leaves you with soft, spicy, sweet red berries in the finish.
1704 Views Tasted Aug 21, 2017
|2015||Domaine des 3 Cellier Marceau (Châteauneuf-du-Pape)|
Herbal, leafy aromas with a mint note that stands out, along with the thyme and earthy, spiced, red fruits. Medium bodied, soft, forward and ready to go, this will be ready on release.
1071 Views Tasted Aug 21, 2017
|2014||Domaine des 3 Cellier Alchimie (Châteauneuf-du-Pape)|
Fresh, sweet, bright, peppery, spicy kirsch and garrigue pop right away. Medium bodied, and produced in a lighter, forward style for tasty, early drinking.
1170 Views Tasted Jun 23, 2016
|2014||Domaine des 3 Cellier Marceau (Châteauneuf-du-Pape)|
Medium bodied, herb tinged red fruits, soft textures and a forward character create an early drinking, kirsch filled charmer.
841 Views Tasted Sep 7, 2015
|2013||Domaine des 3 Cellier Privilège (Châteauneuf-du-Pape)|
Modern in style, with some oak showing in the nose, the wine is polished, with a fresh, red berry and thyme focus.
957 Views Tasted Sep 7, 2015
|2013||Domaine des 3 Cellier Marceau (Châteauneuf-du-Pape)|
Spicy, with black pepper and red berry notes, the wine is forward, yet, holds some of its spicy fruits in reserve. The wine was made from a blend of 35% Grenache, 35% Mourvedre, 20% Syrah and 10% Vaccarese.
998 Views Tasted Sep 7, 2015
|2013||Domaine des 3 Cellier Alchimie (Châteauneuf-du-Pape)|
Light, easy drinking, cherry dominated wine for early consumption. The wine was made from a blend of 60% Grenache, 16% Syrah, 10% Mourvedre and 14% other varieties.
1458 Views Tasted Sep 7, 2015
|2012||Domaine des 3 Cellier Eternelle (Châteauneuf-du-Pape)|
A hint of wood, kirsch and spice are coupled with silky textures and the essence of fresh, sweet cherries. The wine was produced from 100% old vine Grenache.
1240 Views Tasted Sep 17, 2014
|2012||Domaine des 3 Cellier Privilège (Châteauneuf-du-Pape)|
Produced from a blend of 54% Syrah, 29% Grenache, 11% Counoise, 4% Mourvedre and 2% Vaccarese, the wine reached 15% alcohol. Medium bodied, silky and smooth, the freshness in the red berries and soft textures carries through.
1253 Views Tasted Sep 17, 2014
|2012||Domaine des 3 Cellier Alchimie (Châteauneuf-du-Pape)|
Sweet, dark red berries, silky textures and a refined, medium bodied, polished, fresh, cherry finish.
1308 Views Tasted Sep 10, 2014
|2011||Domaine des 3 Cellier Alchimie (Châteauneuf-du-Pape)|
Fresh, ripe, sweet cherries and fennel open to polished textures and a wild strawberry and herb filled finish.
1091 Views Tasted Aug 19, 2014
|2011||Domaine des 3 Cellier Marceau (Châteauneuf-du-Pape)|
Blending 67% Mourvedre, 17% Grenache, 8% Syrah and 8% Counoise, the wine reached 15% alcohol. With a nose of licorice, spice box, kirsch and earth, there is good freshness in the wine. Forward in style, drink it young, or age it a few years.
1006 Views Tasted Aug 26, 2014
|2010||Domaine des 3 Cellier Privilège (Châteauneuf-du-Pape)|
Fennel, dark red berries, spice and earthy notes kick off the wine. Tannic, rustic and stylish, give it a few years to develop.
1825 Views Tasted May 31, 2013
|2010||Domaine des 3 Cellier Marceau (Châteauneuf-du-Pape)|
With a floral, spice and jammy black raspberry the nose, the medium bodied wine ends up delivering sweet, round, spicy, kirsch notes in the finish.
3929 Views Tasted May 31, 2013