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Henri Bonneau himself had detected in Isabel Ferrando all the aptitudes needed to become a great winemaker.
That's the reason why he gave her invaluable advice in her early days on both vineyard management and winemaking. She soon realized that she was going to focus on producing 3 cuvées of Châteauneuf-du-Pape rouge, a Châteauneuf du Pape "Village" and the cuvées Auguste Favier and Collection Charles Giraud.
The 2010 "Collection Charles Giraud" cuvée is a blend of 60% old Grenache and 40% very old Mourvèdre vines from the southern part of the appellation, on a unique terroir of rolled pebbles specific to Châteauneuf-du-Pape. Most of the vines are between 80 and 100 years old, which is what makes this cuvée so special.
They are cultivated using integrated methods, with manual harvesting and grapes sorted on arrival at the winery. Vinification is carried out on a parcel-by-parcel basis, using whole bunches. Fermentation starts naturally, and vatting is gentle, without too much Extraction. Finally, the wine is aged for 18 months in four-wine demi-muids.
Today, the Charles Giraud cuvée is considered one of the highest quality in all Châteauneuf du Pape, alongside the famous Rayas, Marie Beurrier, Clos des Papes etc.
It boasts a deep ruby color. The nose, complex and sensual, is of great finesse, imbued with spring flowers, violet, wild strawberry, black raspberry, Ventoux cherry and fig. It then evolves towards kirsch liqueur, licorice, sweet spices, roasted herbs, then meat juice, refreshed by thyme and rosemary, before finishing on leather and incense. The palate is beautifully structured, homogeneous and perfectly balanced, opulent and racy. Layered candied notes of fig, plum and Linzer Torte, sprinkled with coffee, graphite and black tea wetness. The finish is fresh and empyreumatic, shiso and basil, blond tobacco and that delicious sensation of summer rain (petrichor).
This Chateauneuf du Pape Collection Charles Giraud 2010 from Domaine Saint Préfert is a unique and astonishing combination of power and grace (rated 100 by Parker)! It will sublimate your finest meats, such as venison grand veneur or duck with truffle sauce.
