The traditional blending is 60% Grenache with famous parcels located on the highest parts of “Grand Pierre” terroir (very close to the Rayas vines), 10% Syrah near Bois de Boursan, 10% Mourvèdre near the Rhône, and the remaining 20% are the 10 other grapes which are part of the appellation and which bring this unique complexity only found in Châteauneuf-du-Pape. Many of the vines are 80 year old and older.
Yields are a parsimonious 1.4-1.8 tons/acre and the wine is very concentrated. Harvest is always strict and manual: grapes are cut with care and sorted. Winemaking is thoroughly traditional: all varieties are co-fermented (whole clusters) with indigenous yeasts in small concrete tanks, and the maceration period is lengthy. Some racking is done to keep the freshness. The wine is then aged in oak barrels (from Burgundy) for at least 18 months, clarified by many decantations. This method gives finesse, power, and complex aromas, plus all the natural tannins. This is ultra-traditional, concentrated, flavorful Chateauneuf. Unfortunately, total annual production never exceeds a scant 1000 cases and is often closer to just 400.