Xavier Vignon Chateauneuf-Du-Pape La Reserve XV XVI XVII
產地:France-Cotes du Rhone Meridionales
A Châteauneuf-du-Pape wine with a seductive elegance and finesse
For over twenty years, the exceptional winegrower, Xavier Vignon, has been considered as one of the finest experts in the southern Rhône Valley. Each wine by Xavier Vignon accurately reflects the desire to reveal the identity of the fine Rhône Valley terroirs, all while expressing his own identity: the Xavier Vignon identity. His exclusive innovations only enhance his creativity, such as the Arcane collection, which promises to take wine lovers on an incredible sensory wine tasting experience.
All the wines by Xavier Vignon originate from the Rhône Valley. Xavier Vignon's Réserve XV XVI XVII is a Châteauneuf-du-Pape wine that stems from more than 100 parcels of land. The vines spread over the appellation, notably the emblematic terroirs of the Crau, the Galets Roulés, the Urgoniens and the Sables.
Each of the three vintages making up this wine showcase their unique features.
The 2016 vintage makes up 76% of the final blend. It stands out for its finesse, its length and its minerality.
The 2017 vintage represents 14% of the final blend and confers a beautiful concentration as well as a flavoursome fruity expression (black fruits).
The 2015 vintage represents 8% of the final blend and lends its alluring structure.
Vinification and ageing
The hand-picked grapes are sorted on the vine and then destemmed. In a never-ending search for elegance and finesse, the grapes are not handled very much during the vinification process.
Collection vineyards for which the exact blend is unknown (25%)
2% reserve wine from the previous Réserve X XII XV wine
La Réserve XV XVI XVII by Xavier Vignon: Characteristics and tasting tips
Réserve XV XVI XVII by Xavier Vignon can be kept in the cellar for more than 20 years in order to develop its full range of aromas.
For an optimal tasting, serve between 15 and 16°C.
Food and wine pairing
This Rhône Valley wine is ideal with venison tournedos Rossini, chitarra pasta with shellfish, or butternut gratin with fourme d'Ambert cheese.