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the Fiole du Pape

Its origin: Invented by Charles Brotte in 1952, the Fiole du Pape carries with her numerous tales. For some, its origin comes from a great fire in Châteauneuf-du-Pape where a house totally detroyed would only see its cellar remaining. Inside, bottles of Châteauneuf-du-pape distorted by the heat… For others, our ancestral technique consist in twisting our bottles buried in sand, wearing them on one side and incrusting grain in the glass as we turn, explaining its sandy texture!

Romantic but untrue! La Fiole was in fact born from a competition of local ceramist. Its theme: “The wild movement of the grenache vine battered in the Mistral”. Charles Brotte taking part in this competition imagined a funny shaped bottle to illustrate the theme. He later won this competition and decided to take the opportunity to make a wine nobody else would have though of.. A wine the world would enjoy and he would, 60 years down the line remain famous for.

Its conception: Inspired by Champagne where producers make non-vintage wines in order to ensure consistancy of a style, Charles Brotte came with the idea to apply this process onto his Châteauneuf-du-Pape. Just like in Champagne, he aimed then for this special cuvée,  baptised “La Fiole du Pape“, to have the same taste year in year out. Impossibel task with only one vintage inside the bottle, as conditions change over the years, but completely achievable when blending young wines and older reserve cuvées. Kept preciously in our cellar, these reserve back vintages will have the task to correct the typicity of the blend in order to ensure consistancy of taste and style.

Its longevity: not satisfied with only beeing pretty, La Fiole is also the only red Cru in France to be made that way. La Fiole is a popular wine, easy to understand and easy to appreciate. It will charm winelovers from all horizons may they be young, old, men or women, wine experts of wine novices. The technique of blending several vintages will give a more mature feel to this young wine, smoother than a classic Châteauneuf it has a very approachable stylewhile keeping the style and typicity of its appellation. 

La Fiole is bottled at complete maturity in order for you to be able to enjoy it from the moment you buy it or recieve it as a gift. La Fiole wille however keep for another 5 to 7 years.


Tasting Notes and more…

VARIETIES : Grenache, Syrah, Mourvèdre, Cinsault

 

HISTORY AND VINEYARD :

This wine, close to our hearts here at Maison Brotte, was created in 1952 by Charles Brotte with the co-operation of local provençale glass and ceramic craftsmen. The unique bottle shape represents the gnarled and twisted vines typical of the region due to their struggle of growing against the Mistral wind. The bottle is exclusive as we are the only winery permitted to use this shape.

This wine is a masterful blend of multiple vintages of our best cuvées, aged according to the traditions and know-how of our esteemed Maison. The Fiole du Pape is the best selling Châteauneuf-du-Pape in the world.

 

VINIFICATION AND MATURATION :

Hand-harvested with berry selection, de-stemming and crushing before being put into vats. Each variety is vinified separately. A 20 day maceration period, alcoholic and malolactic fermentation in concrete vats. Blending of dry wines and traditional maturation in traditional 100 year old oak vats, for 1 to 5 years. A rigorous selection takes place before final blending of reserve wines of different vintages to obtain a Châteauneuf-du-Pape of consistent style and maturity. Bottling takes place only once these high standards have been reached.

 

TASTING NOTES:

Colour – Deep and bright ruby.

Nose  Fruity and spiced. Reminiscent of ripe berries, morello cherry, warm spices (cinnamon, clove, nutmeg), truffles and cedar.

Palate Elegant and well balanced, fleshy and powerful, with long lasting aromas. A pleasure to savour.

FOOD AND WINE MATCHING :

Serve at 17 °C.

Enjoy with beef tartare, wild boar, moussaka, wild mushroom risotto, blue cheses, or with a dessert of chocolate fondant in raspberry coulis, or a spicy apple and blackberry pie.

Awards and Ratings:

Vint. 2016: PARKER 88, GILBERT & GAILLARD Gold Medal – WINE SPECTATOR 86

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