Everything about Domaine Saint Prefert Chateauneuf du Pape, Rhone wine wine producer profile with wine tasting notes, wine and food pairings, 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 Saint Prefert History, Overview
The birth of Domaine Saint Prefert dates back almost 100 years, to the early 1920’s, when Fernand Serre purchased an 80 hectare parcel of land. In less than a decade, he founded Domaine Saint Prefert in 1930. Domaine Saint Prefert quickly earned a reputation for making high quality Chateauneuf du Pape. In fact, Domaine Saint Prefert became one of the first wines exported from the southern Rhone to the United States!
In 2002, Isabel Ferrando, a former banker who learned about winemaking in the Gigondas appellation at Domaine Raspail-Ay, purchased the vineyard and winery from the Serre family. At the time, the property included 13.2 hectares of vines. The terroir was mostly rocks, gravel and small pebbles and stones. Since that point in time when she took over the estate, Isabel Ferrando has continued to increase her holdings in Chateauneuf du Pape to its current size.
The debut vintage of Domaine Saint Prefert under the leadership of Isabel Ferrando was 2003, an extremely hot, dry year. To assist in the direction of the property, one of the first decisions made by Isabel Ferrando was to bring in Philippe Cambie as her consultant, which also took place in 2003. The other important figure in the life of Isabel Ferrando was Henri Bonneau. In 2009, Isabel Ferrando purchased a small parcel of 100% old vine, Grenache vines that became Domaine Ferrando Colombis. In 2013, Domaine Saint Prefert earned its certification for using 100% biodynamic farming techniques.
The best vintages of Domaine Saint Prefert are: 2016, 2015, 2012, 2010, 2009, 2007 and 2005.
Domaine Saint Prefert Vineyards, Wines, Winemaking
Domaine Saint Prefert produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape Blanc wines.
Domaine Saint Prefert Chateauneuf du Pape is a blend of 90%, old vine Grenache, 5% Mourvedre and 5% Cinsault. The old vine Grenache is on average more than 75 years of age. The grapes are not destemmed. The wine is aged in a combination of demi-muids and French oak barrels for an average of 18 months before bottling. Close to 350 cases are made each year.
Domaine Saint Prefert Isabel Ferrando comes from a blend of 85% Grenache, 5% Cinsault, 5% Mourvedre and 5% Syrah. Although the blend can vary, depending on the vintage. The terroir is pure galets from vines planted in the Le Serres lieu-dit. The grapes are not destemmed. The wine is aged in a combination of French oak barrels and demi-muids for 18 months before bottling. The production is close to 350 cases per vintage.
Domaine Saint Prefert Isabel Ferrando Reserve Auguste Favier comes from an average blend of 85% Grenache and 5% Cinsault. The terroir is pure rocks and stones in the soil. The vines are planted in the Les Serres lieu-dit. The grapes are not destemmed. Each grape variety is vinified and aged separately. The Grenache is aged in tank. The Cinsault is aged in French, oak barrels that vary in age. The wine is aged in 50% cement tank and the rest in demi-muids for 18 months. 1,000 cases are produced each year.
Domaine Saint Prefert Isabel Ferrando Collection Charles Giraud is made from blending 60% old vine Grenache and 40% Mourvedre, although the blend can vary quite a bit, depending on the vintage. The terroir is pure rocks and stones found in the Les Serres and Le Cristia lieux-dits. The vines for this cuvee range in age to as young as 40 years to more than 100 years of age. Although the average vine age for this cuvee is between 60 to 100 years. The grapes are not destemmed. Each grape variety is aged separately before blending. The wine is aged for about 18 months in demi-muids. On average, only 400 cases are produced of this wine per year making this very hard to find after release.
Domaine Saint Prefert Chateauneuf du Pape Blanc is a blend of 90% Clairette, 5% Grenache Blanc and 5% Bourboulenc. The wine is aged in a combination of steel tanks and used French oak barrels for 6 months. 350 cases are produced each vintage.
Domaine Saint Prefert Chateauneuf du Pape Vieilles Vignes de Clairette Blanc is as the name suggests, produced from 100% old vine Clairette. The vines range from 80 to 100-years of age. The grapes are vinified in French oak barrels. The wine is aged in a combination of demi-muids and old French oak barrels. Not much wine is made and what little wine is produced is only available in magnum.
Serving and Decanting Domaine Saint Prefert with Wine, Food Pairing Tips
Domaine Saint Prefert 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 Saint Prefert 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 Saint Prefert is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine Saint Prefert 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 Saint Prefert also makes a wine from vines planted in the Cotes du Rhone appellation, Clos Beatus Ille.
Domaine Saint Préfert Wine Tasting Notes
16 Vintages 33838 Views Sort Vintage - Rating
Earthy, spicy, red fruits that are made more interesting with a couch of herbs and incense, the wine is silky, full bodied and long, with a real depth of flavor in the, lush, polished fruit filled finish. The wine was made blending 60% old vine Grenache with 40% Mourvedre.
Aug 21, 2017points - Tasted 2111 Views
Supple textures, sweet, ripe, fresh, juicy, red fruits, silky tannins and when that's done, there is even more fruit in the elegant finish, and with that, well you get the picture of this stellar wine. Produced from a blend of 70% Grenache, 20% Syrah and 10% Cinsault, the wine reached 15% alcohol.
Aug 21, 2017points - Tasted 1954 Views
Soft and smooth texturally, the fruit is on the fresh, elegant side. The kirsch and raspberry fruits are with infused with thyme and earthy notes. This beauty will drink well on release. Wines like this, at this price are some of the best, values in red wine available from any wine region on the planet.
Aug 21, 2017points - Tasted 1066 Views
There is more than ample, rich, fresh, sweet, fruit with vibrant acidity, silky, lush, polished textures and a fruit filled, peppery finish, with length that sticks with you. The wine was made from a blend 55% Grenache, 40% Mourvedre and 5% Syrah. This is one of the best wines of the vintage. You can drink it young for its energy, or age it a few years for more secondary complexity.
Jun 24, 2016points - Tasted 1301 Views
Polished, soft, fresh and pure, with a silky texture and sweet, kirsch and anise filled character. The wine is medium bodied, forward will drink well on the young side, while you wait for the 2015 to age and come into its own.
Jun 23, 2016points - Tasted 1253 Views
Juicy kirsch notes, silky textures and sweet, spicy fruits in the finish. Produced from a blend of 70% Grenache, 20% Syrah and 10% Cinsualt, the wine reached 15% alcohol.
Sep 17, 2014points - Tasted 2566 Views
Licorice, kirsch, flowers and peppery aromas get you ready for the soft, sweet, ripe, multiple layers of fresh, black raspberries in the mid palate and finish.
Sep 10, 2014points - Tasted 1654 Views
Black cherry liqueur scents are all over the place before you feel the polished red fruits and tannins in the rich, concentrated, fresh finish. Blending 60% Grenache and 40% Mourvedre, the wine reached 15% alcohol.
Aug 26, 2014points - Tasted 2525 Views
Licorice, earth and black cherry scents prime you for the silky, plush, round layers of sweet, red fruits in the finish. The wine was made from a blend of 70% Grenache, 20% Syrah and 10% Syrah, reaching 15% alcohol.
Aug 26, 2014points - Tasted 1598 Views
Licorice and kirsch notes to a soft, medium bodied, open, fresh core of spicy, fresh red and black plums.
Aug 19, 2014points - Tasted 2105 Views
This is a stunner from start to finish. Intense, concentrated, pure, powerful and lush, the kirsch, black cherry, coffee bean, licorice, smoke, black pepper and fresh herb personality of this wine is quite distinctivce.
Dec 28, 2013points - Tasted 6649 Views
This is just rockin' today! Loaded to the gills with perfectly ripe kirsch, black raspberries, pepper, thyme and garrigue, the wine is rich, plush, full bodied, long and intense, with a beautiful, spicy, dark red berry finish. The wine is made from a blend of 60% Grenache and 40% Mourvedre.
May 2, 2016points - Tasted 1657 Views
Deep, rich, lush, concentrated, and with a purity of fruit, you find sweet, ripe kirsch, black plum, thyme, jam, spice and peppery aromatics. There is weight and density that emanates from old vine Grenache, but everything is in balance and harmony. At 10 years of age, this is showing really great today.
May 25, 2017points - Tasted 2424 Views
Concentrated, lush, rich, deep and supple. The wine is loaded with the perfect blend of sweet, ripe, spicy, dark, red fruits, kirsch, pepper and herbs. This is showing really great today.
Mar 10, 2017points - Tasted 1461 Views
Definitely ready to go, the wine shows ripe, peppery, spicy, black raspberries, herb and earthy characteristics on the nose and in the fresh, full bodied, vibrant finish. The wine was made from a blend of 80% Grenache, 10% Syrah and 10% Cinsault.
May 23, 2016points - Tasted 2203 Views
Fully mature, with all the juicy, kirsch, garrigue, thyme and black cherries you could ask for. Lush in texture, there was no sign of heat of jammy notes. Served blind, I thought it was an 05.
Jun 18, 2017points - Tasted 1311 Views