2019 Domaine L’abbe Dine Châteauneuf-du-Pape: An Old Vine Wine Ready to Enjoy Now

The Reynaud Family & Winemaker

There are so many noteworthy things to talk about when it comes to the Rhone Valley’s Reynaud family. The family’s roots in the region go back five generations, all the way to the 1880s. Traditionally, the torch had been passed from father to son, so the current owner and winemaker, Nathalie Reynaud, was really going against the grain – at least in this family – when she approached her father with the idea that she would take over the family’s boutique vineyard, or, as they say in France, the lieu-dit.

Like many vineyard owners in France, Natalie’s family farmed and sold the grapes they grew, but they didn’t actually make wine. In 2012, Natalie would be the first person in her family to bottle and sell wine under the Domaine L’abbe Dine label – a new milestone for the Reynauds.

Learning from a Master Winemaker

Wine lovers familiar with Châteauneuf-du-Pape will likely be familiar with the name Philippe Cambie. Natalie is a talented winemaker in her own right, but when raw talent like hers is molded by someone like Philippe Cambie, then a gift is turned into something greater.

If you’re newer to the wine scene in Rhone, then it’s worth mentioning that Wine Enthusiast said of Nathalie’s mentor, “…Cambie’s track record of 100-point scores and the commercial success of “Cambie-style” wines made him one of the most recognized and influential oenologists in the world.”

Winemaking Techniques at Domaine L’abbe Dine

When Nathalie reached out to Cambrie to consult on her first vintage, both winemakers agreed that they should take a “clean,” traditional approach to the Domaine L’abbe Dine wines. To that end, no wood is used in the winemaking process; instead, the juice ferments in steel and then ages in concrete. This allows the wine to express all of the unique qualities of the terroir in which its grown. For this winery, that means Châteauneuf-du-Pape’s sandy soils, which are dotted with large slabs of rock that moderate the ground temperature by conducting heat from the sun during the day, which then warms the soil at night. 

Another reason to use steel rather than wood during fermentation is that the Grenache grapes used to make this wine come from 95-year-old vines with intense flavor profiles. Barrel-aging the wine in wood would modify those unique characteristics.

What You Need to Know About Châteauneuf-du-Pape

Châteauneuf-du-Pape, which translates to “pope’s new castle,” is located in France’s southern Rhône Valley. Grenache is the main grape variety grown here, but up to 20 different types of grapes are legally allowed under the label designation. The Grenache grape can be bottled on its own or blended with Syrah and Mourvèdre to create G-S-M wines.

While winemakers do craft white wines, Châteauneuf-du-Pape is famous for its glorious red wines, which are known for their robust, complex characteristics. This typically means layers of red and dark fruit, herbs, and spice. The most common tasting notes associated with these wines are plum, raspberry (or other tart berry fruit), dust or tar, and hints of strawberry on the finish.