|
|
|
|
|
|
The sommelier's advice |
|
|
Decant before serving at a temperature of between 14 and 16°C. |
|
| | |
|
Beef rib in a herb crust, duck strips and reduced gravy with black olives, pigeon casserole with peas, duck parmentier with pepper, mature Rocamadour cheese. |
|
| | |
|
From today until 2035, and beyond for enthusiasts. |
|
|
|
The estate and the wine |
|
|
Domaine La Barroche is one of Châteauneuf-du-Pape’s best-kept secrets—highly rated by Olivier Poussier, Best Sommelier in the World, and quietly earning a cult following among those in the know. Discretion may be their trademark, but the quality of their wines speaks volumes.
Julien and Laetitia Barrot work with some of the oldest vines in the region—many over a hundred years old—planted in prime northern parcels of the appellation, close to the iconic Rayas. With a clear focus on finesse and freshness, they produce remarkably pure, expressive wines, offered only through tightly controlled allocations.
Produced in tiny volumes, aged in concrete or large oak casks to preserve their elegance, these wines have become must-haves for serious collectors and enthusiasts alike. No wonder Domaine La Barroche has earned a star in Revue du Vin de France, France’s most respected wine guide. |
|
| | |
|
The 2023 Pure Red Châteauneuf-du-Pape is a 100% Grenache masterpiece, sourced from century-old vines rooted in sandy soils at the crossroads of the famed “Grand Pierre,” “Rayas,” and “Pointu” parcels. This is a wine of remarkable pedigree—celebrated for its finesse, with layered aromas of blackcurrant, white flowers, and a touch of pepper. Silky, graceful, and deeply expressive, it offers a persistent, ripe core wrapped in beautifully refined tannins. Broad in scope yet finely structured, it showcases an exceptional sense of elegance and poise. Aged for 20 months in old oak foudres, it’s a wine that some critics say could rival a top Burgundy Grand Cru. |
|
| | |
|
Hand harvested from a single plot of century-old vines growing in sandy soil at the intersection of the ‘Rayas’, ‘Grand Pierre’ and ‘Pointu’ districts. Underground cellar built using gravity for delicate vinification. Vinification in concrete tulip vats. Destemming of unripe grapes. Maceration for over 4 weeks. Gentle extraction. Aged in casks for 18 months. No filtration before bottling. Wine produced in very small quantities. |
|
|
|
AWARDS |
|
|
Estate rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF) |
|
|
|
