Domaine Santa Duc, Châteauneuf-du-Pape Rouge, Habemus Papam, Southern Rhône, France, 2021

Producer Profile

Yves Gras is one of the strongest personalities in the Southern Rhône region; he is also very generous and has helped many young wine producers to improve their techniques & establish themselves within the market.

Since 2006, he has slightly softened his style by shortening the time of cuvaison and using different cooling methods in order to reduce some of the austerity that was previously characteristic of his wines. They still have plenty of local character & huge personality, but are certainly a little more approachable now in their youth. His son Benjamin has been in charge of the latest vintages; the results from the 23 hectares of vines are truly exceptional & have received great recognition from the press. “Straightforward and wise, Yves Gras is however one of the key figures of Gigondas. When he took over the Estate in 1985, he focused on producing wine with exemplary depth. Santa Duc vineyard is perfectly tended and meticulously maintained” Antoine Pétrus, Bettane & Desseauve Guide des Vins 2016

Viticulture

The plots are to be found at Le Pradel and La Font du Pape, respectively to the east and centre of Châteauneuf-du-Pape. Soils are rich in sandy clay on the surface with very calcareous subsoils and some round pebbles.

Winemaking

The grapes are hand-picked into crates and sorted manually in the vineyard before a second, table sorting in the cellar. A proportion is destemmed, the quantity being determined by the nature of the vintage and the parcel, and the grapes are fed by gravity into the vats to ensure the integrity of the berries. Fermentation takes place in thermo-regulated stainless-steel vats for 20 to 30 days, with two long pumping over sessions daily. Punching down is decided after tasting. Pressed pneumatically. Malolactic fermentation in vat. The wines are clarified by settling over winter in the cellar. Ageing begins in the spring.

Tasting Note

A rich and complex profile with notes of ripe red and black fruits, spice, and earthy undertones. Raspberry, blackberry, cherry, plum, and hints of black pepper, liquorice, and garrigue.

Food Matching

Full-bodied dishes like hearty stews, roasted meats, and game as well as mushrooms.