Among the icons of the Southern Rhône, the La Crau 2019 - Domaine du Vieux Télégraphe - Châteauneuf-du-Pape AOC embodies the eloquence of a sun-drenched terroir tamed by time and craft. Planted on the La Crau plateau, these old vines sink their roots into Miocene molasse topped by a layer of rolled pebbles that store heat and release it at night, ensuring harmonious ripeness. The 2019 vintage, generous and refined, is aimed at lovers of fine wine seeking intensity, tactile depth and authoritative structure. It is a red for fine dining, conversation and collecting, carrying a subtle emotion where garrigue, stone and dark fruit answer one another with nobility. Praised by the international press, it ages gracefully and cements the Vieux Télégraphe signature over time, between Mediterranean clarity and French elegance.

Blend and vinification

The beating heart of this cuvée lies in a historic blend of the cru, led by majority Grenache noir, complemented by Mourvèdre and Syrah, with a touch of Cinsault, Clairette and older mixed plantings. The vines, averaging 65 to 70 years old, are hand-harvested with a double sort in the vineyard followed by a third at the cellar. Destemming is selective, crushing is light, and traditional fermentation takes place in stainless steel and wood vats under temperature control for 25 to 40 days. Pneumatic pressing preserves the integrity of the juices, followed by malolactic fermentation to soften the structure. This is followed by 20 to 22 months' aging in 60 hl French oak foudres, before bottling without fining or filtration to present the wine in its purest expression.

Tasting notes

• Colour: deep and luminous, revealing ideal ripeness and serene concentration.
• Nose: mineral intensity of warm stones and garrigue herbs, then black cherry, black olive, sweet liquorice and a whisper of spice.
• Palate: broad entry, nuanced dark fruit, velvety texture, powdery, perfectly framed tannins. The finish stretches long, savory, with a saline and spicy return that calls for food.

Serving temperature and advice

Serve between 16 and 18°C in large glasses to reveal the aromatic richness and tactile depth of this cuvée. About one hour of aeration is recommended to elevate complexity, especially in the early years. Store bottles on their sides, protected from light and temperature variations. The cellaring potential is long-term, with a recommended drinking window from 2023 to 2040 depending on cellar conditions and serving style.

Food pairings

• Hearty starters: aged ham, game terrine, herbed caillette, spiced beef tartare.
• Slow-cooked dishes: Provençal daube, beef cheek confit, milk-fed lamb in a casserole, stew with black olives.
• Roasts: rib of beef with thyme, saddle of lamb, roast pigeon, spiced duckling.
• Cheeses: aged Comté, mountain tome, pecorino, matured sheep’s cheese with herbs.
• Sweet finish: roasted fig tart, spiced poached pear, dark chocolate with olive oil and fleur de sel.

Occasions

Vieux Télégraphe La Crau 2019 is at home where the art of living meets terroir memory. The cuvée, lauded by the international press, expresses a joyful gravity, ready to enhance winter meals as well as late summer dinners. Its presence on the palate, both firm and caressing, makes it an ideal table companion for conversation, characterful dishes and memorable gatherings.

• To honor a gourmet meal where regional cooking is expressed with distinction.
• During a themed tasting focused on the great Grenaches of the Southern Rhône.
• As an exceptional gift for a Châteauneuf-du-Pape enthusiast.

Product details

• Name: Domaine du Vieux Télégraphe, La Crau 2019
• Appellation: Châteauneuf-du-Pape AOC
• Type: Red wine, Fine wines
• Vintage: 2019
• Grapes: Majority Grenache noir, complemented by Mourvèdre, Syrah, Cinsault, Clairette and older mixed plantings
• Terroir: La Crau plateau, rolled pebbles over Miocene molasse, depth of 1 to 1.5 m
• Vines: average age 65 to 70 years
• Harvest: hand-harvested with triple sorting
• Winemaking: traditional fermentation of 25 to 40 days, pneumatic pressing, malolactic fermentation
• Aging: 20 to 22 months in 60 hl French oak foudres
• Bottling: bottled without fining or filtration
• Cellaring: recommended drinking window 2023 to 2040
• Distinctions: 96+ points (Czerwinski, Parker 2022) and 94/100 (RVF 2023)