The Connoisseur: REDs

Traditional Reds

Chalmers Montevecchio rosso

From the winemaker: “Montevecchio Rosso is a field blend made from a collection of loveable, red Italian varieties. It is estate grown, hand picked, co-fermented, wild yeast, basket pressed & vegan friendly.”

Domaine Pierre Usseglio Châteauneuf-du-Pape

From the winery: “Domaine USSEGLIO is a family business . Its creation dates back to 1948 , that year, the grandfather, Francis USSEGLIO, left Italy to come and work at CHATEAUNEUF-DU-PAPE as a wine worker. His very first harvest came out of the press in 1949 .
Later, his son Pierre took over and increased the surface area of ​​Domaine Pierre Usseglio. Today it covers 39 hectares, 24 hectares of red Châteauneuf-du-Pape, 1 hectare of white Châteauneuf-du-Pape, 6 hectares of red Lirac, 6 hectares of Côtes-du-Rhône and 2 hectares of wine from France, which are operated by the 2 sons by Pierre: Jean-Pierre and Thierry Usséglio. We make a traditional red Châteauneuf-du-Pape . Half of our vines are over 65 years old , the other half in their forties. The yields obtained are very low, around 20 to 25 hectoliters per hectare, depending on the vintage. Harvests are always manual and sorting remains selective. The grapes are destemmed and the fermentation lasts 25 to 30 days. The wines are then aged at 50% in oak casks for 12 and 50% in concrete vats. Therefore, we obtain powerful, round wines with pronounced aromas of red fruits and spices.The optimal period for drinking them is between 5 and 10 years, depending on tastes and vintages. The red Châteauneuf-du-Pape goes well with meats, dishes in sauce as well as the tastiest cheeses.”

Modern Reds

San Román Prima

From the winemaker: "A vintage of contained yields, and rainfall was minimal throughout the cycle. Winter was mild, with no frosts, and spring was moderate and dry, which delayed budbreak until the end of April. After flowering and fruit set, the vines showed fewer bunches due to the lack of water. A gradual ripening of the grapes, thanks to the cool temperatures at the end of the summer, contributed to an optimal phenolic balance. The grapes were harvested at the beginning of September with a favourable concentration of tannins and aromas."

Domaine Pierre Usseglio Châteauneuf-du-Pape

From the winery: “Domaine USSEGLIO is a family business . Its creation dates back to 1948 , that year, the grandfather, Francis USSEGLIO, left Italy to come and work at CHATEAUNEUF-DU-PAPE as a wine worker. His very first harvest came out of the press in 1949 .
Later, his son Pierre took over and increased the surface area of ​​Domaine Pierre Usseglio. Today it covers 39 hectares, 24 hectares of red Châteauneuf-du-Pape, 1 hectare of white Châteauneuf-du-Pape, 6 hectares of red Lirac, 6 hectares of Côtes-du-Rhône and 2 hectares of wine from France, which are operated by the 2 sons by Pierre: Jean-Pierre and Thierry Usséglio. We make a traditional red Châteauneuf-du-Pape . Half of our vines are over 65 years old , the other half in their forties. The yields obtained are very low, around 20 to 25 hectoliters per hectare, depending on the vintage. Harvests are always manual and sorting remains selective. The grapes are destemmed and the fermentation lasts 25 to 30 days. The wines are then aged at 50% in oak casks for 12 and 50% in concrete vats. Therefore, we obtain powerful, round wines with pronounced aromas of red fruits and spices.The optimal period for drinking them is between 5 and 10 years, depending on tastes and vintages. The red Châteauneuf-du-Pape goes well with meats, dishes in sauce as well as the tastiest cheeses.”