2016 CHANTE CIGALE CHATEAUNEUF-DU-PAPE BLANC, RHONE VALLEY, FRANCE. Approximately 25% each Bourboulenc, Clairette, Grenache Blanc and Roussanne.

93 points Wine Spectator: "Intense, with bitter almond, citrus oil, white peach, nectarine and ginger notes tightly coiled together and driving through the anise- and wet stone-accented finish. Drink now through 2019." (Web-2016)

91 points Vinous Media: "Intense orchard and pit fruit aromas on the mineral-accented nose, along with a floral note that builds as the wine opens up. Round and fleshy yet energetic, offering sappy pear, white peach and orange flavors braced by a spine of juicy acidity. The floral quality repeats strongly on the long, silky finish, which leaves behind notes of dusty minerals and pear nectar." (06/2017) 90 points Wine Advocate: "Made from equal parts Bourboulenc, Clairette, Grenache Blanc and Roussanne, the 2015 Châteauneuf du Pape Blanc is a beauty! Medium-bodied, fresh, elegant and nicely balanced, it sports a very light color, yet has impressive intensity in its crisp peach, spice and mint aromas and flavors. It’s a touch fleeting, so drink up. Another rising star, the young Alexander Favier continues to release deep, rich and concentrated Châteauneuf du Papes that have beautiful purity of fruit as well as classic Southern Rhône characters. The 2015s across the board look to be outstanding wines." (10/2016)

About: As at many family domaines with deep roots in Chateauneuf du Pape, vigneron Alexandre Favier was by his own account “raised in the vineyards”: Alexandre’s grandfather, Noël Sabon, is from one of the best known winemaking families in the region. Alexandre himself began his viticultural studies in Orange at the age of fifteen and passed the exams four years later in 2001. A year later (at age twenty!) he took over winemaking duties at the domaine when his father experienced health problems. This is a traditional house with 40 hectares of red grapes and 5 hectares of white. They have parcels in all of the main soil types of Chateauneuf and they vinify the top parcels separately. Only native yeasts are employed in the cellar, and the reds are mostly de-stemmed. (Importer)
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