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KERMIT LYNCH WINE MERCHANT

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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Châteauneuf-du-Pape Rouge “Télégramme”
80% Grenache, 10% Syrah, 6% Mourvèdre, 4% Cinsault 35 years average Alluvial deposits, limestone, silica, and molasse (red clay) with galets roulés Varies
Châteauneuf-du-Pape Blanc
La Crau
40% Clairette, 30% Grenache Blanc, 15% Bourboulenc, 15% Roussanne 40 years average Alluvial deposits, limestone, silica, and molasse (red clay) with galets roulés 5 ha
Châteauneuf-du-Pape Rouge
La Crau
65% Grenache, 15% Mourvèdre, 15% Syrah, 5% Cinsault, Clairette, etc. 20 to 60 years Alluvial deposits, limestone, silica, and molasse (red clay) with galets roulés 65 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

•  Vineyards are sustainably farmed

•  Hand-harvested

• Two rigorous sortings of the grapes following the harvest

• Grapes are pressed gently by pneumatic press

• Reds wines are aged in 50-60 hl foudres

Châteauneuf-du-Pape Rouge “Télégramme” :

• Grapes sourced from these lieux-dits: La Crau, Pignan, Plagne, Serres, Colombis, Cabrière

• Systematic de-stemming of the grapes

• Traditional fermentation in temperature-controlled cuves for approximately 25 days

• Wine rests in cement tank for 10 months, and then ages for another 6 months in foudres


Châteauneuf-du-Pape Blanc La Crau :

• Grapes sourced from La Crau, the lieu-dit that is known for the galet roulés, or rounded stones, that cover the vineyard as far as the eye can see

• Fermentation begins in cement tank. Halfway through fermentation, the wine is transferred to oak (barriques, demi-muids, and foudres)

• Aged in wood (barriques, demi-muids, and foudres); 10-15% new oak

• 70% of wine undergoes malolactic fermentation

• Bottled after one year

Châteauneuf-du-Pape Rouge La Crau :

• Grapes sourced from La Crau, the lieu-dit that is known for the galet roulés, or rounded stones, that cover the vineyard as far as the eye can see
• Grapes are partially de-stemmed

• Traditional fermentation between 25-35 days in stainless steel cuve and wood cuves (all temperature-controlled)

• Wine rests in cement tank for 10 months, and then ages for another 12 months in foudres

• Wine is bottled unfiltered, after 22 months of aging

General Information

Country
France
Region
Southern Rhône
Appellation(s)
Châteauneuf-du-Pape
Producer
Frédéric & Daniel Brunier
Founded
1898
Annual Production
Approx. 24,000 cases
Farming
Lutte Raisonnée
Website
http://www.vieuxtelegraphe.com
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